Easy Inside Out Egg Roll in a Bowl Recipe

4.88 from 16 votes

Easy Inside Out Egg Roll in a Bowl Recipe

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.

Prep Time5

Cook Time15

Total Time19

Course: Main Dish

Cuisine: Asian

Diet: Gluten Free

Keyword: egg roll in a bowl, inside out egg roll

Method: Stovetop

Servings: servings (1.5-2 cups per serving)

Author: Ashley McCrary

Equipment

Ingredients

1 ½ lbs ground pork or ground turkey/chicken
16 oz bagged coleslaw
½ cup carrot matchsticks
½ cup chopped red cabbage
2 tsp sesame seed oil
1 tsp rice vinegar
1/3 cup coconut aminos*
¼ tsp ground ginger
½ tsp onion powder
½ sweet onion sliced
2 tsp minced garlic
salt and pepper to taste
green onions for garnish

Bang Bang Sauce

1/2 cup mayo or sub Greek or DF yogurt
1 1/2 tsp coconut aminos
1/2 tsp garlic powder
1-2 tbsp sriracha sauce depending on spice level
salt and pepper to taste

Instructions

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.

Notes

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.

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