This inside out egg roll recipe is for a quick and easy, homemade Chinese takeout meal that contains all the ingredients of an egg roll, except the wrapper.
Also known as crack slaw, or egg roll in a bowl, this Asian-inspired recipe is ready in under 30 minutes. Great for a keto, low carb, gluten-free lunch or dinner. Better and fresher than takeout is why we love this easy healthy meal!
Why You'll Love This
We love this inside out egg roll because it's a quick and healthy meal that's ready in under 30 minutes. The leftovers are wonderful the next day, too. That's IF you have any left!
And I also want you to know that this recipe is terrific for meal prep. Now, let's talk more about this inside out egg roll!
We're on the deconstructed egg roll bandwagon and you should be, too! Why? It's just as delicious as any Chinese takeout meal but with that homemade appeal.
Inside out egg rolls are packed with delicious veggies and it's easy enough to use your favorite choice of protein.
Why This Recipe Works
You know exactly what you're eating because you handpicked each of the ingredients yourself.
Plus, with the cost of one takeout meal, compared to the cost of this recipe which makes 6 servings, you're saving money because you'll have leftovers for the next day (or two).
I happen to think these inside out egg rolls taste even better the next day, after all the flavors have had a chance to mingle.
Ingredients
Most of the ingredients for this inside out egg roll can easily be found at your local grocery store.
Spicy ground pork sausage - For a less spicy, leaner protein choice, use ground beef, chicken or turkey instead of sausage. Or use shrimp...delicious!
Green cabbage, shredded (or bag of coleslaw mix) - Can use broccoli slaw instead of shredded cabbage. It has a slightly different taste but the nutritional information should be very similar.
Medium carrot - shredded or cut into match sticks - adds more crunch and is a classic ingredient in egg rolls. You can skip the carrot if you're using coleslaw mix.
Toasted sesame oil - do not substitute anything for the sesame oil! Its flavor is key to the signature taste of egg rolls!
Fresh ginger, finely minced - try the ground ginger that comes in a tube (so handy and less waste!).
Green onions, chopped - adds a mild onion flavor that's not too overpowering.
Rice vinegar - has a mild, sweet flavor and is a signature Asian flavor.
Soy sauce - or use coconut aminos or tamari if keto or paleo.
Seasonings - sea salt, garlic powder, and black pepper (careful about adding salt since the soy sauce already has plenty of sodium).
Toasted sesame seeds - just a sprinkling on top adds flavor and a little crispy crunch. You can substitute with some slivered almonds for added crunch. Add 1 carb for 1 tablespoon of raw slivered almonds.
How to Make It
For the absolute best results, please follow the actual recipe card at the bottom of this post.
(1) Heat a large, pan, skillet, or wok over medium-high heat. Cook the sausage. Remove the pan from the heat, and drain any grease from the skillet.
(2) Return the skillet to the stovetop. Add water, shredded cabbage, carrots, sesame oil, ginger, and green onions. Season with garlic powder, salt, and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot is soft but still a little crunchy.
(3) Add rice vinegar and soy sauce (or coconut aminos) and stir well to combine. Cook another minute or two or until nice and hot.
(4) Remove pan from heat and spoon into a dish or bowl. Sprinkle with toasted sesame seeds and enjoy your meal!
Frequently Asked Questions
Store any leftover inside out egg roll in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon. Reheat in the microwave when ready to eat!
Yes, you sure can! After you've added the rice vinegar and coconut aminos, and stirred it well, then push the ingredients to the side of the pan (or make a well in the center of the pan) and add an egg. Scramble until done over low heat. Mix all together!
There are only 3 net carbs per serving. Use shredded cabbage and skip the carrot for even fewer carbs. Please refer to the recipe card for all the nutritional data.
Expert Tips
As mentioned previously, don't skip the toasted sesame oil. The flavor it adds to this meal is oh so delicious. You can also use sesame oil in my Asian Cashew Chicken or Ginger Miso Salmon recipe!
If more crunch is your thing, add a few sliced water chestnuts. If more spice is your thing, add a chopped jalapeno or sprinkle some hot sauce, chili garlic sauce, or Sriracha sauce over your inside out egg roll!
More Delicious Recipes to Try
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Recipe
Inside Out Egg Roll
Ingredients
- 1.25 pounds ground pork sausage, spicy
- ¼ cup water
- 3 cups shredded cabbage OR bag of coleslaw mix
- 1 carrot, shredded
- 2 tablespoons toasted sesame oil
- ½ tablespoon fresh ginger, finely minced
- 2 tablespoons sliced green onions
- ½ teaspoon garlic powder
- salt and pepper to taste go easy on the salt because of the soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce (or coconut aminos or tamari)
- 1 tablespoon toasted sesame seeds, optional
Instructions
- Heat a large, pan, skillet, or wok over medium-high heat. As usual, I used my trusty Cuisinart skillet because the base heats evenly and the handle stays cool! Add sausage and cook until the sausage is no longer pink, breaking up the sausage into smaller bits. Remove the pan from the heat, and drain any grease from the skillet.
- Return the skillet to the stovetop. Over medium-high heat, add water. Using a spatula, break up the brown bits of sausage from the bottom of the pan (these bits are packed with flavor). Reduce heat to medium, and add shredded cabbage, carrots, sesame oil, ginger, and green onions. Season with garlic powder, salt, and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot is soft but still a little crunchy.
- Add rice vinegar and soy sauce (or coconut aminos) and stir well to combine. Cook another minute or two or until nice and hot.
- Remove pan from heat and spoon into a bowl. Sprinkle with toasted sesame seeds and enjoy your meal!
Notes
Nutrition
This recipe was originally published in 2019 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Tanya
Quick, easy, and delicious
Katia
I made this for my family and it was a surprisingly huge hit! I did not have spicy pork sausage so I added about 2 Tbsp of chili garlic paste (Sambal oelek). Thanks for sharing! I'll be sure to share as well. =)
Anne Clark
Hi Katia! I’m so glad y’all liked the recipe. Thanks for letting me know 🙂