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Egg Roll Bowl

I have be craving Chinese food for weeks! I love it, but am trying to get my family to eat  healthier and lower in carbs and fat. Not an easy task!
This Egg Roll  Bowl recipe has all the flavors of a traditional egg roll,  and more! and the best part… It is NOT fried in a wrapper! The low carb way to enjoy your favorite Chinese takeout food!
A little trick I have learned when trying to get your kids to try new things….. Get them to help you cook it!
Both boys gave it a big thumbs up and requested this to be on frequent meal rotation!

I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own. 
If you’re looking for a low carb way to enjoy your favorite Chinese takeout egg rolls, then THIS is your answer!!  My hubby and boys had it over brown rice. I think it would be good with ground chicken or turkey or even shrimp!

Yield: 4-6 Servings

1 lb ground sausage, pork, chicken or turkey
1 bag dry coleslaw mix (shredded cabbage and carrots)
5 cloves garlic, minced
1/2 cup soy sauce (low sodium preferred)
1 teaspoon ginger
sliced green onion

  • In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  • Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  • Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

(Kelly Miller)

Egg Roll Bowl

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Posted in: Healthy Dinners
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