Egg Roll in a Bowl

This Egg Roll in a Bowl is a one-pan, low-carb dinner made with sausage, coleslaw mix, soy sauce, garlic, and sesame oil—quick and satisfying!

this Recipe

I wasn’t planning on making Egg Roll in a Bowl the night it first happened. I’d had one of those days—the kind where even leftovers sound like too much work. My youngest had a meltdown over a broken crayon, the dog got into the laundry (again), and by the time 6:00 rolled around, I just wanted to eat something warm and flavorful and easy… preferably while sitting on the floor in my sweats.

I opened the fridge. Saw a pound of sausage and a half-used bag of coleslaw mix that was practically begging to be used before it went limp and sad. Something clicked. I’d heard of “egg roll in a bowl” floating around Pinterest for ages—maybe I even pinned it back in 2017 and forgot. Either way, I grabbed what I had, threw it in the skillet with some soy sauce and garlic, and said a little prayer to the dinner gods.

What happened next? I’m not exaggerating—it was exactly what I needed. Warm, salty, slightly spicy, loaded with that takeout-ish flavor I love… and I didn’t even have to roll anything.

And now? This humble, slightly chaotic dish has become one of my ride-or-die weeknight recipes. I mean, come on—anything that takes 20 minutes and makes me feel like I cooked on purpose is staying.

Why You’ll Love This Egg Roll in a Bowl Recipe?

Honestly? It just works. It hits all those familiar egg roll flavors—savory, gingery, a little sweet and salty—but without the stress of frying or folding or any of the things that make traditional egg rolls a weekend-only kind of deal.

You throw everything into one pan, stir it around, and call it a day. It’s also weirdly customizable. I’ve made it spicy, I’ve added rice underneath, I’ve tossed it with crispy wonton strips when I was feeling fancy. But the bones of it? Always reliable.

And here’s the real kicker: it doesn’t taste like “health food,” even though it’s pretty darn healthy. I’ve made it for friends doing keto, for my sister who eats gluten-free, and for myself when I’m just trying to feel like a grown-up who eats vegetables. It fits all those vibes.

Ingredient Notes:

Let’s break down what goes in it—and I’ll tell you where I’ve subbed, swapped, or completely improvised.

• Ground sausage – Spicy Italian, breakfast sausage, turkey, even chicken sausage. All have worked. Though pork sausage gives it the best “takeout” flavor, in my humble, sometimes-very-hungry opinion.

• Coleslaw mix – I’ve used the bagged stuff 9 out of 10 times. I have shredded cabbage by hand once… and regretted it. If you want to live that life, go for it. Otherwise, bagged is your best friend here.

• Garlic & ginger – Fresh is ideal, but I’m not above the jarred kind. I’ve even used powdered in emergencies. No one noticed.

• Soy sauce – Or tamari, or coconut aminos. Use what your pantry allows. I eyeball it. I know I shouldn’t, but I do.

• Sesame oil – This is your flavor finisher. It’s nutty, toasty, and really ties everything together. Don’t skip it unless you have to.

• Green onions – For crunch and color. I’ve forgotten them and survived, but they’re a lovely touch when you remember.

How To Make Egg Roll in a Bowl?

Here’s what I wish someone had told me the first time I made it: it’s okay if it’s not perfect. This dish forgives a lot.

Step 1: Brown the meat

Get a large skillet hot. Toss in your sausage and break it up with a spatula. Let it get golden and caramelized—those little brown bits are magic. I leave the grease in unless it’s excessive. That’s flavor, baby.

Step 2: Dump in the slaw

All of it. The pan will look absurdly full. Like, you might panic a little. But it cooks down fast, trust me. Stir it all in and watch the magic happen.

Step 3: Add your flavor squad

Stir in the garlic, ginger, and soy sauce. Keep stirring until it’s all coated and cozy. Simmer it just until the cabbage softens a little but still has bite. That’s the sweet spot.

Step 4: Finish with sesame oil + onions

Turn off the heat. Drizzle in sesame oil and top with those green onions. Stir, taste, adjust if you feel like it. Serve it up right from the pan, because dishes are the enemy.

Storage Options:

It keeps in the fridge for 3–4 days, easy. I’ve eaten it cold, warm, and once, reheated on top of toast. (Don’t knock it.)

You can freeze it too, though the cabbage gets a little softer when thawed. Still totally edible, especially when you’re desperate and dinner feels a mile away.

Pro tip: If you’ve got leftovers, top with a fried egg and a little hot sauce. It becomes brunchy.

Variations and Substitutions:

I’m not precious about recipes. Especially not on Tuesdays when I realize we’re out of the main ingredient. Here’s how I’ve hacked this one:

• No sausage? I’ve used ground beef, chicken, and tofu crumbles. Tofu needs more soy sauce. Beef needs a little sweetness to balance it.

• Extra veggies? Heck yes. I’ve tossed in shredded carrots, spinach, frozen peas, even diced zucchini. Whatever needed using.

• Add crunch? Sprinkle sesame seeds or top with crushed peanuts. Even crushed ramen noodles in a pinch.

• Make it spicy? Add sriracha, red pepper flakes, or chili crisp. Just not all three unless you really mean it.

• Missing ginger or garlic? Use powdered. Honestly, powdered garlic is underrated.

What to Serve with Egg Roll in a Bowl?

Most nights, I eat it as-is. But sometimes, if I’ve got people over (or I’m pretending to be more together than I am), I pair it with:

• Steamed jasmine rice – It soaks up all the sauce and makes it feel like a bowl from your favorite takeout spot.

• Cauliflower rice – If you’re low-carb-ing it or just pretending you are.

• Quick cucumber salad – Cool and crunchy with a little rice vinegar and sesame.

• Frozen egg rolls on the side – For the “real” experience. No shame.

Frequently Asked Questions:

Can I make this vegetarian?
Yup. Tofu, tempeh, or just load it up with veggies. Just punch up the seasoning to make up for the missing meat.

How spicy is it?
Not spicy at all by default—but you can totally change that. Chili oil or sriracha works wonders.

Can I prep it ahead?
Yes! It’s one of those dishes that gets better the next day. Just reheat and go.

There’s something comforting about this dish. Maybe it’s the warmth, or the one-pan ease, or the fact that I can whip it up with almost nothing in the fridge and still feel like I made a real dinner. It reminds me that good food doesn’t have to be complicated to be satisfying.

So next time you’re staring into your fridge like it’s going to solve your problems—grab that sausage. Grab that coleslaw. And just go for it.

And hey—if you try it, I genuinely want to know. Tell me what weird twist you added. Or how you forgot the green onions and it still turned out great. That’s the good stuff.

Here’s to finding comfort in a skillet.

Keep the Flavor Coming – Try These:

Easy Penuche Fudge

Baked Ziti With Meat Sauce

Copycat Ruth’s Chris Potatoes au Gratin

Egg Roll in a Bowl

Prep Time 10 minutes mins

Cook Time 20 minutes mins

This Egg Roll in a Bowl features ground sausage, coleslaw mix, garlic, soy sauce, ginger, and sesame oil for a quick and flavorful low-carb skillet meal.

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4 Servings

Ingredients

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• 1 lb ground sausage
• ¼ cup chopped green onions
• 1 14–16 oz bag coleslaw mix (shredded cabbage and carrots)
• 1 tablespoon soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon sesame oil
• 4 teaspoons minced garlic

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Instructions

 

Brown the Sausage:

1. Place a large skillet over medium-high heat. Add the ground sausage and cook until evenly browned, breaking it apart with a spatula as it cooks. Do not drain the rendered fat, as it will enhance the flavor of the dish.

Add the Vegetables:

1. Reduce the heat to medium. Stir in the coleslaw mix and continue to cook, tossing occasionally, until the cabbage begins to wilt and soften slightly.

Incorporate Aromatics and Seasoning:

1. Add the minced ginger, minced garlic, and soy sauce to the skillet. Stir thoroughly to combine, ensuring the ingredients are evenly distributed. Allow the mixture to simmer for several minutes, or until the cabbage is fully tender but not mushy.

Finish the Dish:

1. Drizzle the sesame oil over the contents of the skillet and gently mix to coat. Remove from heat.

Garnish and Serve:

1. Sprinkle chopped green onions over the top and serve warm as a standalone dish or alongside steamed rice, cauliflower rice, or a light salad.

Notes

To prepare a gluten-free version of this recipe, replace traditional soy sauce with certified gluten-free tamari or coconut aminos. Additionally, ensure your sausage and coleslaw mix are free from hidden gluten-containing additives by checking the product labels carefully.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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