Inside Out Egg Roll

Inside out egg roll is a quick and easy, homemade Chinese takeout recipe 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.

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 355kcal

Author Anne Clark

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

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!

Store leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition