Enjoy an egg roll minus the carbs and calories. Egg Roll in a Bowl with coleslaw mix is done in just 20 minutes!
Why This Recipe Works
I love deconstructing food. Turning it inside out. Transforming it into something that is different, yet the same. In the case of the delicious egg roll, I much prefer ditching the carbs and enjoying it as a healthy main dish or salad.
Egg Roll in a Bowl can be easily made to comply with the Whole30 meal program, as well as being gluten-free.
This quick and easy savory meal is done in 20 minutes from start to finish. 20 minutes! That’s it! And it tastes far better than take-out from your favorite Chinese food restaurant. Save yourself carbs and cash!
Recipe Ingredients
Ground pork sausage – For an even healthier dish, replace the ground pork with ground chicken, ground turkey or ground beef.
Coleslaw mix, bagged – If you can’t find pre-packaged coleslaw mix at the store, make your own. Thinly slice or grate green and/or red cabbage as a replacement. You’ll need a total of 3 cups of shredded cabbage to add to the recipe.
Carrots – Grate carrots in your food processor or by hand.
Soy sauce – Replace with coconut aminos in order to comply with Whole30 food program and gluten-free dish.
Rice vinegar, sesame oil – To achieve a true Asian flavor, keep these ingredients on hand as they are used in small amounts to achieve big taste.
Ginger – Purchase a small amount of this root because it adds so much flavor zested in if you can use fresh.
How To Make Egg Roll In A Bowl With Coleslaw Mix
In a large skillet, cook the sausage over medium heat until no longer pink. Drain and push the meat to the outer edges of the skillet. Add sesame oil to the center, along with the garlic.
Cook for 2 minutes, or until fragrant. Stir meat and garlic together and add the following ingredients to the pan:
- 16-oz. bag coleslaw mix
- 2 medium carrots, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon ginger
- 1/2 teaspoon each salt and pepper
Cook mixture for 5 minutes, or until coleslaw and carrots are soft. Serve immediately and top with green onions and sesame seeds.
Recipe Notes
- Serve with additional soy sauce for an extra savory meal.
- This dish makes delicious leftovers and reheats well.
- Shrimp also goes great in this recipe! Saute the shrimp in olive oil first (cook until shrimp are pink-this takes only a few minutes), remove from the pan and add them back at the very end.
- Toss in some fresh bean sprouts and sunflower seeds for additional crunch and veggies.
- If you’ve recently made my Hoisin Chicken Bowl, then you have hoisin sauce on hand and can add in one tablespoon of that for more delicious flavor.
- This is a great meal prep recipe! Prep on Sunday and enjoy throughout the week as a salad, side or snack. Make a double batch!
What is Hoisin Sauce
Hoisin sauce is a slightly sweet and a little salty Asian sauce that is amazing on meat and in vegetable dishes. The texture will remind you of a thick BBQ sauce but is unique in its flavor. Hoisin is based on fermented soybean paste.
How Long Does Soy Sauce Last
How long does soy sauce last? If you have a bottle staring at you from inside your pantry or refrigerator and you don’t know whether to toss or use, you’ll want to read this post!
How To Add the Texture of a Crunchy Egg Roll Wrapper
If you aren’t avoiding adding carbs to your meal, buy some egg roll wrappers, slice a sheet in half and then slice them into skinny pieces so they look like matchstick size and fry them up in a shallow amount of oil on the stovetop. It’ll be the perfect crunch and topping.
FAQ About Cabbage
Yes, cabbage is a healthy vegetable to enjoy. One cup of shredded cabbage contains approximately 17 calories and one cup of shredded cabbage contains approximately 4 grams of carbohydrates.
All types of cabbage are not only safe for dogs to eat, but are actually beneficial. It aids in digestion and can help to fight disease. Be warned, however, that cabbage can produce gas, so feed it to your dog in small quantities.
Remove and discard the outermost leaves and cut the very bottom of the stem off. Place the head of cabbage on its end where you cut and slice down the center vertically. Cut each half lengthwise. Remove the core and stem by cutting a wedge out of each quarter. Place each cabbage quarter onto a flat portion so it is lying flat and slice 1/4-inch strips, creating shredded cabbage.
Favorite Copycat Recipes
Being able to make some of your favorite take-out recipes is going to change things up! Follow along to learn how to make some delicious Asian favorites.
Low Carb Whole30 Compliant Recipes
- Instant Pot Spaghetti Squash – Cook spaghetti squash in your Instant Pot for an evenly-cooked squash in a fraction of the time it takes to prepare it in an oven! This healthy and easy recipe is a great side dish.
- Sauteed Cabbage is the perfect quick and delicious side dish for any meal. Using only a few ingredients and taking 10 minutes of your time, you can’t go wrong with this super flavorful and affordable recipe!
- Whole30 Cookies are grain-free, gluten-free, dairy-free and sugar-free, making them Whole30 compliant. These are a great healthy snack or dessert option for both adults and kids!
- Replace rice with this veggie-packed Cauliflower Mushroom Rice side dish. It’s easy to make and prepared in 15 minutes. Packed with flavor and texture plus this recipe also complies with the Whole30 program!
- This is the tastiest Lemon Chicken Piccata recipe you’ll meet. Not only is it DELICIOUS, it is also an easy meal to make and it complies with the Whole30 meal program. Add this to your dinner rotation pronto!
- Healthy Burgers with Sweet Potato Buns – These delicious burgers are made healthy by using sweet potatoes instead of buns! They are Whole30 compliant and will satisfy your every dinner-table desire.
- Zoodles and Mushrooms – Turn veggies into a fun and healthy side dish by transforming zucchini into noodles. Great way to disguise foods you know are good for you but aren’t your favorite to eat.
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Egg Roll In A Bowl With Coleslaw Mix Recipe
Ingredients
- 1 lb ground pork sausage
- 3 tbsp sesame oil
- 3 cloves garlic minced
- 16 oz coleslaw mix bagged
- 2 medium carrots grated
- 3 tbsp soy sauce replace with coconut aminos in order to comply with Whole30 food program and gluten-free dish
- 2 tbsp rice vinegar
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 bunch sliced green onions for topping
- 2 tbsp sesame seeds for topping
Instructions
- In a large skillet, cook the sausage over medium heat until no longer pink. Drain and push the meat to the outer edges of the skillet. Add sesame oil to the center, along with the garlic.
- Cook for 2 minutes, or until fragrant. Stir meat and garlic together and add all other ingredients to the pan (minus green onions).
- Cook mixture for 5 minutes, or until coleslaw and carrots are soft. Serve immediately and top with green onions.
Video
Notes
- For an even healthier dish, replace the ground pork with ground chicken, ground turkey or ground beef.
- Serve with additional soy sauce for an extra savory meal.
- This dish makes delicious leftovers and reheats well.
- Toss in some fresh bean sprouts and sunflower seeds for additional crunch and veggies.
- If you’ve recently made my Hoisin Chicken Bowl, then you have hoisin sauce on hand and can add in one tablespoon of that for more delicious flavor.
- Replace soy sauce with coconut aminos in order to comply with the Whole30 food program and also for a gluten free dish.
- Shrimp also goes great in this recipe! Saute the shrimp in olive oil first (cook until shrimp are pink-this takes only a few minutes), remove from the pan and add them back in at the very end.
- If you can’t find pre-packaged coleslaw mix at the store, make your own. Thinly slice or grate green and/or red cabbage as a replacement. You’ll need a total of 3 cups of shredded cabbage to add to the recipe.
- This is a great meal prep recipe! Prep on Sunday and enjoy throughout the week as a salad, side or snack. Make a double batch!
We made this tonight! We used ground turkey instead of pork and added some mushrooms, water chestnuts and a couple tablespoons of sweet baby rays teriyaki sauce. Otherwise followed the recipe and it was a family favorite! Will definitely make again. Thank you!
So good, Maria! I love these additions. Thanks for sharing. 🙂
Loved it but was a bit salty for our taste.
I even used low sodium soy sauce. Wondering if I could decrease the amount of soy sauce to 2 tbsp and replace remaining with water? Any suggestions?
Hey Valerie! You could definitely try water or just eliminate the extra tbs of soy sauce all together so use 2 instead of 3. OR maybe eliminate the tsp of salt? Glad to hear you liked it otherwise!
So good AND healthy. Win Win!
Isn’t that the best? Thank you for trying it!
Made this tonight. It was definitely a hit! Absolutely delish and filling. I added diced celery and diced white onion that I had to use up but other wise followed the recipe.
Thank you for saying so Ange! I appreciate it.
Best,
Megan
This recipe is fantastic! I use a roll of Impossible Sausage to make this vegetarian. It has been added to our monthly rotation.
Great to hear! Thank you for sharing.
This was so good! We will be making it again for sure!
Love to hear that, Lindsay! Thank you for sharing.
So fast and very tasty. We will be making this again
hi, what type of ginger do you need for this recipe? ground ginger or fresh minced ginger?
Great question, Sarah! You can use either. If you have fresh handy, then I’d use that. But ground ginger will work just fine. If you use ground ginger, start with 1/4 tsp but you could go up to 1/2 tsp for a good punch of flavor.
I served this with an egg and sriracha on top. So easy and so good!
That’s a great suggestion, Lyn. Thank you!
So Delish!
Is the Nutritional facts based on the whole recipe or each serving? Thank you.
It’s based on 1 serving of 6. You can change the servings if you prefer more by clicking on the 6 and sliding it up to more or less. Thanks for asking!
This was delicious and crazy easy. I made a batch for myself for lunches over the week. I will probably make this a lot – it’s really good. For others who a making this, it’s about 5 lunch sized servings (definitely not 6). If serving to teenage boys you’re looking at 3 servings unless you round out the meal with sides. I didn’t have rice wine vinegar so I used a tablespoon of white vinegar. If your pan is small you can cook the meat and garlic first, use a slotted spoon to put in a bowl, and then cook the rest before mixing the meat ( I used ground turkey) back in. It’s definitely a keeper recipe.
Good point, Angie on servings! I think the servings are best case they portion but we know teenage boys are in a category of their own. Thak you for sharing all those tips!
Loved this recipe!! Used ground chicken added some peanuts and drizzled a little melted peanut butter on it as well.
Ooh, that sounds delicious Ginny. Thanks for the tip. I’m sure someone else would love that idea too. Thank you for commenting!
We’ve been enjoying this recipe for about a year it’s become a staple in our routine and it’s so delicious and we use ground turkey. Thank you for sharing such an amazing recipe
Thank you Maria! I love that you found ground turkey to use in it. Sounds delicious!
I agree, it is awesome. Thanks
Delicious and easy to fix. Unlike a stir fry, I could cheat and fix the carrots, garlic and ginger while the meat was cooking. The additional carrots are worth the couple minutes of grating! The crunch factor makes this a satisfying main dish.
I served with jasmine rice I had left over. I’ll try adding a third more of the seasonings as the rice (or noodles) could use the extra seasoning. I added some sriracha to my serving so it compensated.
Imagine it will be even better as leftovers.
Hi Patti – great tips. I love creating easy steps for recipes however, like you pointed out, if you’re comfortable in the kitchen, then you can easily combine steps, tweak directions and enjoy what you’d like! Sriracha sounds great!
This was so easy to make and delicious!! I used Trader Joe’s soy chorizo. Thanks so much!!
I love how easy it is too! I’m glad you liked it and enjoyed it for dinner. Chorizo is a great idea! Thanks for sharing!
Can we use ground chicken instead – no one likes pork sausage – but looks delicious
Hi Grace, You can definitely switch out the ground pork sausage. If you want to chorizo or ground turkey/chicken, feel free to do so. Ground sausage is already seasoned for you so you may want to add some Everything Bagel Seasoning (https://www.pipandebby.com/pip-ebby/everything-bagel-seasoning-recipe) or your favorite seasoning, like a Kickin Chicken blend. Enjoy!
This came out excellent and was so easy! I used ground turkey instead of pork, but otherwise kept the recipe as is! Thank you!
I’m glad you enjoyed it! Thanks for sharing!
Hi Megan! Is this based on 1 cup servings?
Hi Kellie! I’d say just less than a cup would be a full serving. 2/3 cup or 3/4 cup-ish.