Low carb egg roll in a bowl is one of those recipes I make when I want takeout flavor without the takeout wait. It’s ground sausage and coleslaw mix simmered together with ginger and garlic, all the savory egg roll flavor you love, minus the wrapper and the deep fryer. Ready in about 25 minutes, it’s the kind of dinner that saves a busy Tuesday.
My oldest asked me last winter why I don’t just order egg rolls if I liked them so much. I told him because I can make a whole pan of that flavor in less time than it takes to drive to the restaurant and back. That night I threw sausage in a skillet, dumped in a bag of coleslaw mix, and stirred in soy sauce and ginger while he set the table. He came back for seconds before I even sat down.
Now it’s in my regular rotation, especially on nights when the fridge feels bare but I still want something that tastes like I planned ahead. I always use a good low sodium soy sauce so I can control the salt myself, since the coleslaw mix already brings a lot of flavor on its own. Grab a skillet and let’s get into it.
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Ingredients You’ll Need
Here’s what I use, plus a few swaps that work if your fridge looks different than mine.
- 1 pound ground sausage
- 7 cups coleslaw mix
- 2 tbsp low sodium soy sauce (or coconut aminos)
- 1 tbsp fresh ginger, grated
- 1 tsp garlic powder
- 1/2 cup green onions, sliced
- Optional: 1 tbsp red pepper flakes
Quick allergen note: this recipe contains soy from the soy sauce, and gluten unless you swap in tamari or coconut aminos for regular soy sauce.
My go-to brand for coleslaw mix is whatever bag has the most cabbage and least filler, since that’s really the base of the whole bowl. If you’re avoiding soy, coconut aminos work well here, just add a small pinch of salt since they’re milder. In my experience, ground chicken or turkey sausage works just as well if you want a leaner version, and I’ve got full versions of both: my chicken version of this bowl and turkey egg roll are built the same way.
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Step-by-Step Instructions
Pro tip before you start: have your coleslaw mix and seasonings measured out first, since this cooks fast once the sausage is browned.
- Heat a large skillet over medium-high heat and add the ground sausage. Cook for 6 to 8 minutes, stirring and crumbling it with a spatula, until it’s fully browned and no pink remains.
- Stir in the coleslaw mix, garlic powder, ginger, and soy sauce. Toss everything together so the cabbage gets coated, then cook for 5 to 7 minutes, stirring occasionally, until the cabbage softens and turns a deeper green but still has a little crunch left.
- Top with sliced green onions and a drizzle of extra soy sauce or coconut aminos. If you like heat, sprinkle on the red pepper flakes or add a splash of sweet and sour sauce right before serving.
A common mistake here is walking away while the cabbage cooks. It goes from crisp to mushy fast, so stay close during that second step.
Low Carb Egg Roll in a Bowl
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat and add the ground sausage. Cook for 6 to 8 minutes, stirring and crumbling it with a spatula, until it’s fully browned and no pink remains.
- Stir in the coleslaw mix, garlic powder, ginger, and soy sauce. Toss to coat, then cook for 5 to 7 minutes, stirring occasionally, until the cabbage softens but still has a little crunch left.Stay close to the pan during this step. The cabbage goes from crisp to mushy fast if you walk away.
- Top with sliced green onions and a drizzle of extra soy sauce or coconut aminos. Add red pepper flakes or a splash of sweet and sour sauce for heat if desired.
Nutrition
Notes
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What to Serve With It
This bowl is rich and savory on its own, so I like to serve it with something light or a little crunchy on the side.
- Cauliflower fried rice: Keeps the whole meal low carb while adding a second texture underneath the sausage and cabbage.
- Cucumber salad: A cold, vinegary cucumber salad cools things down next to the warm, savory bowl.
- Steamed edamame: Adds extra protein and a fun, hands-on side the kids actually enjoy.
- Egg drop soup: A light starter that leans into the same Chinese takeout flavors as the main bowl.
Storage & Serving Tips
Store leftovers in an airtight container in the fridge for up to 4 days. This recipe also freezes well for up to 2 months if you want to stock the freezer for busy weeks.
To reheat, warm it in a skillet over medium heat for a few minutes, or microwave in 30 second bursts until hot. The stovetop keeps the cabbage from turning too soft.
This bowl is easy to switch up. Swap the ground sausage for ground turkey or chicken, add shredded carrots for more color, or wrap the finished mixture in a large lettuce leaf for a handheld version.
My Favorite Sauces for This Bowl
The savory sausage and cabbage in this bowl pair well with sauces that bring either sweetness or heat to balance things out. Here’s what I reach for depending on my mood.
- Sriracha or chili crisp: My go-to when I want heat without covering up the ginger and garlic.
- Sweet chili sauce: A spoonful on top brings a sweet heat that plays off the savory sausage really well.
- Duck sauce and hot mustard: My favorite when I’m craving that classic takeout counter flavor.
- Ginger soy drizzle: I’ll sometimes whisk together soy sauce, rice vinegar, sesame oil, a little honey, garlic, and ginger for a quick sauce that deepens the flavors already in the bowl.
- Extra chili crisp or red pepper flakes at the table: This way everyone can adjust the heat in their own bowl.
Conclusion
Low carb egg roll in a bowl is proof that a fast dinner doesn’t have to taste like a shortcut. One skillet, a handful of pantry staples, and 25 minutes gets you a bowl that tastes like your favorite takeout order. My family asks for this one on repeat, and I have a feeling yours will too. If you want to mix it up next time, my egg roll in a bowl with ground beef is another one my family loves, right alongside the original egg roll in a bowl that started this whole series. Give it a try this week and see how quickly it becomes part of your regular dinner lineup.
