The Night I Fell in Love with Egg Roll in a Bowl
Picture this:
It’s 8:30 PM on a Wednesday. I’m ravenous, my fridge is half-empty, and my patience for takeout menus is long gone.
Then I remember the lonely pack of sausage and that cabbage languishing in the crisper drawer.
A little sesame oil, a splash of vinegar, and 20 minutes later…
I’m sitting cross-legged on my kitchen floor (we’ve all been there), shoveling this gloriously messy, savory-sweet creation straight from the skillet.
No wrappers. No fuss. Just all the egg roll flavor without the deep-fried regret.
Turns out the best dinners aren’t fancy they’re the ones that taste like victory and leave you with just one pan to wash.
This, my friends, is that recipe.
(Proceeds directly to ingredient list and instructions)
Why this works:
Try my Jerk Prawn and Coconut Rice Bowl recipe.
Fast & Easy – Ready in 30 minutes flat. Fewer dishes = happier you.
Meal Prep MVP – Tastes even better the next day (hello, lunchbox win).
Low-Carb, High Flavor – All the egg roll goodness, zero wrapper guilt.
Customizable AF – Swap pork for turkey, tofu, or whatever’s in your fridge.
Budget-Friendly – Cheap eats that don’t taste like compromise.
One-Skillet Magic – More time eating, less time scrubbing pans.
Basically, it’s the weeknight hero we all deserve.
(Bonus: Kids gobble it up. Don’t ask me why, it’s magic.)
Try my Herbed COD and Lentil Stew recipe.
Let’s Talk Key Ingredients (Because They’re Kinda Awesome)
Spicy Pork Sausage – The flavor MVP! It brings that juicy, savory kick that makes this dish taste like the inside of your favorite egg roll. No sausage? Ground turkey or chicken works too.
Shredded Cabbage & Carrots – The crunchy, slightly sweet backbone of this bowl. Pro tip: Buy pre-shredded to save time (we won’t judge).
Toasted Sesame Oil – Just a drizzle = instant depth. It’s the secret weapon that makes everything taste restaurant-level good.
Coconut Aminos (or Tamari) – All the umami of soy sauce, but gluten-free and slightly sweeter. Perfect for balancing flavors.
Fresh Ginger & Garlic Powder – Dynamic duo alert! Ginger zings, garlic powder keeps it cozy. No fresh garlic? No stress.
Rice Vinegar – That bright little tang that cuts through the richness. Think of it as the “wake up” button for your taste buds.
Fun fact: Half these ingredients probably live in your pantry already. Winning!
*(P.S. Sesame seeds are optional but highly recommended for that *~fancy~* finish.)*
NOTE: For measurements and rest of the ingredients check the recipe card below.
⌛ 30 mins | ️ Serves 6 | Low-Carb
Let’s Make the Best Egg Roll in a Bowl!
Alright, let’s get sizzling! This dish comes together fast, so grab your skillet and let’s go.
Brown That Sausage:
Heat up a large skillet over medium-high heat. Toss in the sausage and break it up into little bits as it cooks (think crumbly, crispy goodness). About 5-6 minutes should do it just until it’s no longer pink. Drain the extra grease (nobody wants a pool of fat, right?). Quick safety hack: Wipe any greasy drips off the pan’s sides before putting it back on the stove. Less mess, less stress.
Deglaze Like a Boss:
Toss the skillet back on the heat, add that ¼ cup of water, and scrape up all the tasty brown bits stuck to the bottom. That’s flavor gold right there.
Veggie Party Time:
Drop the heat to medium and add your shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and pepper, then stir-fry until the cabbage wilts and the carrots soften about 4-5 minutes. Smell that? Chef’s kiss.
Sauce It Up:
Drizzle in the rice vinegar and coconut aminos (or tamari), give it a good stir, then add the cooked sausage back to the party. Heat everything through for another minute or two.
Serve & Shine:
Dump it all into a bowl (or eat straight from the pan no judgment here). Sprinkle with sesame seeds if you’re feeling fancy, and dig in while it’s hot!
Pro Tip: This stuff is even better the next day, so make extra and thank yourself later. Happy eating! ✨
Here’s the approximate nutritional breakdown per serving (based on 6 servings):
✅ Low-carb veggies (cabbage, carrots)
✅ High protein & fat balances carbs
✅ No refined sugars (coconut aminos are low-GI)
Perfect for keto, diabetic-friendly, or low-GL diets!
(Note: Values are estimates; exact numbers depend on ingredient brands.)
Yes, this recipe is diabetes-friendly! Here’s why:
✅ Low Glycemic Load (GL 3): Won’t spike blood sugar.
✅ High Protein (18g/serving): Slows carb absorption.
✅ Healthy Fats (22g): Promotes satiety and stable glucose.
✅ Fiber-Rich Veggies (2g fiber): Cabbage and carrots digest slowly.
✅ No Added Sugars: Coconut aminos are low-GI (unlike sugary sauces).
Pro Tip: Pair with cauliflower rice to keep carbs in check!
Protein Swap - No pork sausage? Try ground turkey, chicken, beef, or tofu/tempeh for veggie-friendly versions.
Veggie Variations - Out of cabbage? Use coleslaw mix (it’s just pre-shredded cabbage + carrots!). No carrots? Bell peppers or zucchini add nice crunch.
Sauce Subs - No coconut aminos? Soy sauce or tamari works (reduce salt if needed). No rice vinegar? Apple cider vinegar or lime juice add similar tang.
Oil Alternatives - No sesame oil? Olive or avocado oil + a sprinkle of sesame seeds at the end for flavor.
Spice Tweaks - No fresh ginger? ¼ tsp ground ginger per ½ tbsp fresh. Like heat? Add red pepper flakes or sriracha!
Garnish Game - No green onions? Cilantro or a squeeze of lime brightens it up.
Pro Tip: This recipe is ridiculously flexible. Use what you’ve got! ️
Try my Zesty Cajun Chicken recipe.
Spice It Up - Add a spoonful of sambal oelek or gochujang while cooking the meat for Korean-inspired heat
Crunch Factor - Toss in some chopped water chestnuts or bamboo shoots for extra texture
Umami Boost - Stir in 1 tbsp oyster sauce or fish sauce with the liquids
Sweet & Tangy - Add 1 tsp honey or brown sugar to balance the savory flavors
Herb Refresh - Mix in fresh Thai basil or cilantro at the end
Egg-cellent Addition - Top with a fried or soft-boiled egg for extra protein
Cheesy Twist - Sprinkle with crumbled feta or cotija cheese (trust me, it works!)
Nutty Finish - Swap sesame seeds for crushed peanuts or cashews
Pro Tip: These tweaks keep the recipe fresh when you make it weekly (because you totally will). Mix and match your favorites!
(Bonus: For a "breakfast bowl" version, serve over crispy hash browns.)
Try my Creamy Lemon and Green Pea Pasta recipe.
Prep Smart - Use pre-shredded coleslaw mix to cut prep time in half (just grab a 14oz bag)
Grease Hack - After browning meat, drain excess fat but leave about 1 tbsp for extra flavor
Texture Control - Like crunch? Add veggies last minute. Prefer tender? Cover and steam 2 extra minutes
Sauce First - Mix liquids in a small bowl before adding to prevent uneven seasoning
Leftover Magic - Tastes even better next day as flavors meld (great for meal prep!)
Freezer Friendly - Portion and freeze without garnishes for quick future meals
Kid Hack - Serve with wonton strips for dipping fun
Restaurant Trick - Finish with a drizzle of chili oil or sweet chili sauce
Double Batch - Recipe scales perfectly for crowds (use biggest skillet or work in batches)
No Waste - Use leftover ginger paste from a tube (lasts months in fridge)
Remember: This dish forgives mistakes. Too salty? Add lime. Too bland? More sesame oil. You got this!
Try my Potato, Bean and Asparagus Traybake recipe.
Protein Swap - Use ground chicken or turkey instead of pork sausage (often cheaper per pound)
Cabbage Savvy - Buy whole cabbage and shred yourself - it's 3x cheaper than pre-shredded bags
Carrot Trick - Grate carrots yourself or use baby carrots (usually cheaper than pre-cut matchsticks)
Sauce Shortcut - Sub soy sauce for coconut aminos (half the price at most stores)
Oil Swap - Use vegetable oil + 1/4 tsp sesame oil (stretches that expensive bottle)
Bulk Buy - Purchase sesame seeds and spices in the international aisle (better prices)
Freeze Leftovers - Double the recipe and freeze portions for future $0 takeout cravings
Garnish Cheap - Grow green onions in water from scraps (free endless supply!)
Bonus: This whole meal costs less than one delivery egg roll order!
(Smart shopping makes this under $2 per serving!)
Try my Tofu Buddha Bowl with Tahini Dressing recipe.
Here’s how to adapt this recipe for Keto, Low Carb & Paleo diets:
✅ Already compliant! This recipe is naturally keto-friendly (just 6g net carbs/serving). For stricter keto:
✔ Swap these ingredients:
All versions keep the same:
Pro Tip: For extra paleo protein, top with fried eggs or shredded chicken!
(All variations stay under 8g net carbs per serving.)
Try my Air Fryer Korean Pork Lettuce Wraps recipe.
Classic Style - Top with extra green onions and sesame seeds for that restaurant-quality finish
Over Cauliflower Rice - Perfect for stretching portions or adding veggie volume
Lettuce Wrap Style - Scoop into butter lettuce leaves for handheld fun
With Zoodles - Spiralized zucchini noodles make it extra light and fresh
Breakfast Bowl - Top with a fried egg and sriracha drizzle
Crunchy Add-On - Serve with crispy wonton strips or pork rinds
Avocado Boost - Add sliced avocado for creamy richness
Spice Lover's Version - Drizzle with chili oil or sambal oelek
Meal Prep Style - Pack in containers with separate sauce compartments
Party Platter - Set out toppings (nuts, herbs, lime wedges) for DIY bowls
Pro Tip: For kids, serve with rice and let them build their own bowls!
(All serving ideas keep the recipe gluten-free and low-carb friendly.)
Perfect Drink Pairings for Egg Roll in a Bowl
Pro Tip: Iced barley tea (Korean-style) makes a surprisingly perfect match!
(All pairings chosen to complement without overpowering the dish’s flavors.)
Try my Teriyaki Salmon Bowl recipe.
Storage
Reheating
Pro Tips:
(Tastes even better next day as flavors meld!)
Try my Peanut Chicken with Coconut Rice recipe.
And there you have it my not-so-secret weapon for beating takeout temptations. This bowl is the culinary equivalent of that friend who shows up with snacks and good vibes: reliable, satisfying, and always hits the spot. Make it once, and I promise it’ll earn a permanent spot in your dinner rotation. Now go forth and devour! (And if you end up eating it standing over the stove like I do, welcome to the club.)
P.S. Leftovers? More like “planned-overs.” This stuff tastes even better tomorrow.
Skip the greasy takeout! This Egg Roll in a Bowl is my go-to weeknight miracle juicy pork, crunchy veggies, and that irresistible Asian-inspired sauce. One pan, zero fuss, and leftovers taste even better. Pro tip: lick the spatula.
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.
Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.
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. Add the cooked sausage in to the skillet. Cook for 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!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
