Egg Roll in a Bowl
Egg Roll in a Bowl is a delicious deconstructed take on traditional egg rolls, featuring hearty ground sausage stir-fried with vegetables.
Servings: 4 servings
Equipment
- Large Deep Skillet
- spatula
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 pound ground sausage
- ½ medium sweet onion about ½ cup, diced
- ⅓ cup low sodium soy sauce
- 1 Tablespoon minced roasted garlic
- 1 ½ teaspoon ground ginger
- ½ teaspoon sesame oil
- 1 13 ounce bag coleslaw mix (shredded cabbage carrots)
- 3 Tablespoons green onions sliced (optional garnish)
Instructions
- Brown your sausage. In a large, deep skillet over medium heat, add your sausage. Break the sausage up with a spatula and allow it to brown (about 10 minutes). Drain the grease from the pan.
- Add the onion. Sauté until tender.
- Add the coleslaw mix (without the dressing packet) to the skillet and stir until well combined. Set aside.
- Prepare the sauce. In a small bowl, make your sauce by whisking together the soy sauce, minced roasted garlic, ginger, and sesame oil. Set aside.
- Combine. Pour the sauce into the skillet and stir, continuing to cook for about 5 minutes or until the cabbage has wilted, but still has a slight crunch.
- Garnish with sliced green onions and serve while still warm.
Notes
Storage Instructions:
If you’re lucky enough to have leftover egg roll in a bowl, you can store it in an airtight container in the refrigerator. Keep your leftovers refrigerated for 3-4 days. Any longer than that and you’ll want to transfer them to the freezer.
How can I reheat this dish?
You can reheat your egg roll in a bowl by adding 1-2 teaspoons of oil to a large skillet over medium heat. Add your leftovers to the hot skillet and cook for 5-10 minutes until warmed. If you want to eat a little faster, you can add individual servings to a microwave-safe plate and microwave for 2 minutes or until warmed throughout.
Can I make this ahead of time and freeze it?
This recipe works great to make ahead of time for your freezer stash. Allow your egg roll in a bowl to cool completely before transferring to an airtight container or freezer-safe bag. You can freeze this for up to 3 months. When ready to eat, thaw in the refrigerator and heat in a skillet for 10-12 minutes or until warmed throughout.
