Egg Roll in a Bowl is 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, this Asian inspired recipe is ready in under 30 minutes. Great for a low carb lunch or dinner. Better than takeout is why we love this easy healthy meal!
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Welcome to My Kitchen Serenity! We love this egg roll in a bowl 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 to throw out there that this recipe is terrific for meal prep. Now, let’s talk more about this Egg Roll in a Bowl Recipe!
We’re on the Egg Roll in a Bowl bandwagon and you should be, too! Why? It’s just as delicious as any Chinese takeout meal but with that homemade appeal. 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). If it’s not all eaten the very same day, lol.
Here’s a list of substitutions and/or additions for egg roll in a bowl recipe.
- Use broccoli slaw instead of shredded cabbage. It has a slightly different taste but the nutritional information should be very similar.
- Top with some slivered almonds for added crunch. Add 1 carb for 1 Tablespoon of raw slivered almonds.
- Use coconut aminos or tamari, if keto or paleo, instead of soy sauce.
- Use ground beef, chicken or turkey instead of the sausage. Or use shrimp…delicious!
- DO NOT substitute anything for the sesame oil! Its flavor is key to the signature taste of egg rolls!
Spicy bulk pork sausage
Green cabbage, shredded (or bag of coleslaw mix)
Medium carrot, shredded
Toasted sesame oil
Fresh ginger, finely minced
Green onions, chopped
Soy sauce (use coconut aminos or tamari if keto or paleo)
Sea salt and black pepper, to taste
Toasted sesame seeds
STEP 1: Heat a large high-sided skillet 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, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once the sausage is no longer pink, remove from heat and carefully drain excess grease from the skillet.
STEP 2: 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, garlic powder, 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, about 4-5 minutes.
STEP 3: Add rice vinegar and soy sauce (or 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.
Store any leftovers 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.
Can I add an Egg to this Recipe?
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!
Egg Roll in a Bowl
- 1.25 lbs spicy pork sausage, bulk
- 1/4 cup water
- 3 cups shredded cabbage OR bag of coleslaw mix
- 1/2 tsp garlic powder
- 2 Tbsp toasted sesame oil
- 1/2 Tbsp fresh ginger, finely minced
- 2 Tbsp sliced green onions
- 1 Tbsp rice vinegar
- 2 Tbsp soy sauce (OR coconut aminos or tamari)
- salt & pepper to taste
- 1 Tbsp toasted sesame seeds, optional
- 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
- 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, garlic
powder, 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.
Nutritional Information: *
Total Carbs: 8.38g
Net Carbs: 6.18g
Notes: Different brands will vary on the net carbs so keep that in mind. For the most part, they should be fairly close. Use a site like MyFitnessPal.com or happyforks.com to figure out this information based on the brands or ingredients you used.
Now the legal stuff (because my mama didn’t raise a fool): Please note that I am not a medical or nutritional professional. I am simply sharing my personal favorite recipes on this blog. Please consult with your physician before starting any diet or exercise program. I provide some nutritional information for my low carb and keto recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
If you like this recipe, let me know. I’d love to hear from you!
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