Sausage Egg Roll in a Bowl

No ratings yet

One of my favorite Chinese restaurant dishes are the egg rolls but the outer layer is a no-no for low-carb living. So I created this recipe for a low carb sausage egg roll in a bowl. Basically, it is all of the good stuff from inside the egg roll without the carb-laden wrapper.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 356kcal

Author: Leah Ingram

Ingredients

1 1/4 pounds spicy bulk pork sausage no filler ingredients
1/4 cup water
3 cups green cabbage shredded
1 medium carrot shredded
1/2 teaspoon garlic powder
2 tablespoons toasted sesame oil
1/2 tablespoon fresh ginger finely minced
2 stalks green onions chopped
1 tablespoon rice vinegar
2 tablespoons coconut aminos or tamari
Sea salt and black pepper to taste
1 tablespoon toasted sesame seeds for garnish

Instructions

Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.
Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, sesame oil, ginger and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using and serve immediately. Enjoy!

Notes

You can make this egg roll in a bowl recipe using any meat you like. Traditionally, we make it with sausage. However, you can try chicken, turkey or beef.

Nutrition