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This easy, low-carb, gluten-free Sausage Egg Roll In A Bowl is a one-pan, Asian-inspired dinner ready in under 30 minutes—perfect for a quick weeknight meal that tastes like your favorite takeout.
A warm hug in a bowl, this Sausage Egg Roll In A Bowl combines savory ground pork, crisp shredded cabbage, carrots, and scrambled egg for a healthy spin on classic egg roll flavors. I first tossed this together on a hectic Tuesday when I needed dinner fast but still craved those familiar sesame-soy notes. What makes it unique is that it skips the wrapper (so hello, low carb!), yet delivers all the crunch and comfort of an egg roll without deep frying. Plus, since it’s made in one skillet, cleanup’s a breeze—music to any busy cook’s ears.
Why You’ll Love This Recipe
• No wrapper, no guilt—gluten-free and low carb without sacrificing flavor
• One-pan wonder—fewer dishes, more time for dessert (yes, please!)
• Ready in 25 minutes—perfect for busy weeknight dinners
• High in protein—ground pork and egg deliver satiating fuel
• Veggie-packed—cabbage, carrots, and green onions hide extra nutrients
• Customizable—add tofu, turkey sausage, or shrimp for a twist
• Kid-approved—mild, familiar flavors that picky eaters enjoy
• Budget-friendly—simple ingredients you probably have on hand
Ingredients
• 1 lb ground pork (or ground turkey for a lighter swap)
• 4 cups shredded cabbage (green or a mix of green and purple)
• 1 medium carrot, julienned or shredded (for color and sweetness)
• 3 green onions, sliced (reserve some for garnish)
• 2 large eggs, lightly beaten (adds silkiness and extra protein)
• 2 cloves garlic, minced (fresh is best; jarred works in a pinch)
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 2 tbsp avocado oil (or any neutral oil like canola)
• 3 tbsp low-sodium soy sauce (tamari for gluten-free)
• 1 tbsp rice vinegar (brightens flavors)
• 1 tsp sesame oil (optional, for that toasty finish)
• ¼ tsp red pepper flakes (optional, if you like a gentle heat)
• Salt and black pepper, to taste
(Substitutions: turkey sausage instead of pork; coconut aminos for soy sauce; extra veggies like bean sprouts or bell pepper.)
Directions
- Heat your skillet over medium heat and add avocado oil. Once shimmering, toss in the ground pork. Season lightly with salt and pepper. Use a spatula to break it into bite-sized pieces—this takes about 5 minutes until browned.
- Push the pork to one side of the pan. Add minced garlic and grated ginger to the empty space. Stir for 30 seconds until fragrant—watch that it doesn’t burn.
- Stir pork into the garlic-ginger mix, then sprinkle in shredded cabbage and carrot. Give it a good toss so every strand is coated. If it seems dry, splash in a tablespoon of water to help steam the veggies.
- While veggies soften (about 3–4 minutes), whisk eggs in a small bowl. Push the pork-veg mix to one side again, pour eggs into the cleared space, and scramble quickly until just set—about 1 minute.
- Mix eggs into the rest of the ingredients. Drizzle soy sauce, rice vinegar, and red pepper flakes over everything. Stir for another minute so flavors blend and cabbage is tender-crisp.
- Turn off the heat, then drizzle sesame oil over the top for a toasty aroma. Taste and adjust seasoning—add more soy sauce or a pinch of salt if needed.
- Garnish with sliced green onions and serve hot in bowls. If you’re feeling fancy, sprinkle toasted sesame seeds or a few cilantro leaves.
Chef’s tip: If you like a bit of crunch, toss in bean sprouts right at the end. They’ll wilt just enough while keeping that fresh snap.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes (chop veggies, whisk eggs)
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
• Spicy Sriracha Kick: Stir in 1 tbsp Sriracha or chili garlic sauce before serving.
• Shrimp Swap: Replace pork with peeled shrimp—cook shrimp first, set aside, then add back in at the end.
• Vegetarian Style: Use crumbled tofu or tempeh and swap soy sauce for coconut aminos.
• Paleo Twist: Skip the eggs; add extra mushrooms and use coconut oil.
• Loaded Bowl: Top with sliced avocado, a fried egg, and a drizzle of mayo for richness.
• Crunchy Salad: Serve chilled over mixed greens with an Asian vinaigrette.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Not ideal for eggs, but you can freeze cooked pork and veggies separately for up to 2 months—thaw overnight.
Reheat: Warm in a skillet over medium-low heat, adding a splash of water to revive moisture. Or microwave for 1–2 minutes, stirring halfway.
Make-Ahead: Prep veggies and measure sauces ahead of time to cut weeknight cooking in half.
Notes
You know what? I’ve tested this recipe with both pork sausage and plain ground pork—both work beautifully. If you want more flavor, try a garlic-chili paste swirl or a hint of fish sauce (just ½ tsp) for umami depth. Carrots brighten the dish and add a touch of sweetness, but feel free to swap in julienned zucchini or bell pepper based on what’s in your crisper drawer. Also, fresh ginger really makes a difference; pre-grated can be mellow but still does the job.
FAQs
Q: Can I use ground chicken instead of pork?
A: Absolutely—ground chicken or turkey keeps it lighter, though cooking time stays the same.
Q: Is this dish keto-friendly?
A: Yes! It’s under 10g net carbs per serving when you stick to cabbage and carrots.
Q: How do I make it nut-free?
A: Omit sesame oil at the end, and skip any toppings like sesame seeds.
Q: What’s the best way to shred cabbage quickly?
A: A mandoline or food processor speed-shreds in seconds—just watch your fingers!
Q: Can I add ramen noodles?
A: Sure—toss in 4 oz cooked ramen or rice noodles at the end and drizzle a bit more soy sauce.
Q: How spicy is it?
A: Without red pepper flakes, it’s mild—feel free to dial up the heat with extra chili flakes or hot sauce.
Q: What sides pair well?
A: A simple cucumber salad, steamed edamame, or miso soup complement it nicely.
Conclusion
This Sausage Egg Roll In A Bowl is your ticket to speedy, healthy dinners that don’t skimp on flavor. Whether you’re juggling work calls or homework help, it’s a one-pan solution to satisfy everyone at the table. Give it a whirl, drop a comment below, and browse my easy weeknight recipes for more dinner inspo!
Sausage Egg Roll In A Bowl
Ingredients
- 1 lb Ground pork (or ground turkey)
- 4 cups Shredded cabbage (green or a mix of green and purple)
- 1 medium Carrot, julienned or shredded
- 3 Green onions, sliced
- 2 Eggs, lightly beaten
- 2 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated (or ground ginger)
- 2 tbsp Avocado oil (or any neutral oil like canola)
- 3 tbsp Low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil (optional)
- 1/4 tsp Red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Heat skillet over medium heat, add avocado oil. Cook ground pork until browned, breaking it into bite-sized pieces.
- Push pork to one side, add minced garlic and grated ginger. Stir until fragrant.
- Combine pork with garlic-ginger mix, then add cabbage and carrot. Toss well and add water if needed.
- Whisk eggs, pour into skillet, and scramble until set. Mix with other ingredients.
- Add soy sauce, rice vinegar, and red pepper flakes. Stir until cabbage is tender. Drizzle with sesame oil.
- Top with green onions and serve hot in bowls. Optional: sprinkle with sesame seeds or cilantro.
