An easy, 20-minute inside out egg-roll-in-a-bowl recipe that takes all the best ingredients and flavors from standard egg rolls, without all the carbs or deep-fried shell. Served with a healthy, homemade Asian-inspired bang bang sauce that adds the perfect amount of creamy, sweet, and spicy.

What Makes This Recipe Great

Y’all know how much I love adapting beloved comfort food recipes into healthy, cleaner versions. And this recipe is my latest success! This inside out egg roll in a bowl is an easy, low-carb way to enjoy all the delicious flavors of egg rolls, without the deep-fried egg roll wrappers! 

And we all know that it’s not an egg roll without a delicious sauce. For this recipe, I’m using my healthy, homemade bang bang sauce which is the perfect amount of creamy, sweet, and spicy. The best part? This recipe comes together in just 20 minutes! 

Ingredient Notes

Egg Roll

• Ground pork: You can also use ground beef or ground turkey/chicken.
• Bagged coleslaw mix: You will find this in the refrigerated section next to other bagged lettuce mixes. 
• Veggies: Carrot matchsticks, chopped red cabbage, sweet onion, and minced garlic
• Toasted sesame oil
• Rice vinegar
• Coconut aminos: This replaces soy sauce in a standard egg roll. It’s a gluten-free, Whole 30-compliant alternative. 
• Spices: Ground ginger, onion powder, salt, and pepper. 
• Green onions: Optional, for garnish. 

Bang Bang Sauce

• Mayonnaise or dairy yogurt: I make my own homemade mayo using this 60-second recipe!  
• Coconut aminos
• Garlic powder
• Sriracha sauce: Use more or less depending on your spice preference.
• Salt and pepper: Use to taste.

Recipe Step by Step

1. Heat skillet over medium heat with 2 tsp sesame seed oil. Add in the garlic and onions. Cook for 2-3 minutes. Add in the ground sausage and Brown for 5 minutes. Drain off excess grease.
2. Add the bagged coleslaw, carrots, red cabbage, onion powder, and ginger. Stir mixing all vegetables and sausage together. Cook for 5 minutes.
3. Add the rice vinegar and coconut aminos to the sausage mixture. Mix together and cook over low heat for 10 mins or until veggies are soft. I still like a crunch, so I only cook down for about 8 minutes.

Mac’s Pro Tips

• If you want, add extra veggies like broccoli, bell peppers, sliced mushrooms, or whatever else you can think of! 
• You can use both fresh garlic and ginger, or swap for dried versions. Keep in mind that you will use less if using dried versions. 
• If you want a spicier dish, add more sriracha to the bang bang sauce. If you prefer a milder spice, use less. 

Serving Tips

• Serve this

Mac’s Pro Tips

• If you want, add extra veggies like broccoli, bell peppers, sliced mushrooms, or whatever else you can think of! 
• You can use both fresh garlic and ginger, or swap for dried versions. Keep in mind that you will use less if using dried versions. 
• If you want a spicier dish, add more sriracha to the bang bang sauce. If you prefer a milder spice, use less. 

Serving Tips

• Serve this recipe in a big bowl. Drizzle with bang bang sauce and chopped green onions.

Storage Tips

• Leftovers: Store leftovers in an airtight container and eat within 3-4 days. Store leftover sauce separately. Reheat in a skillet over medium heat and serve with the sauce and green onions. 
• Make Ahead: This is an easy dish to make ahead and store in individual containers for meal prep, or for dinner later. Simply reheat in the microwave or stovetop and serve with the sauce and garnish. 

Recipe FAQs

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