Unstuffed Egg Roll Bowl is a quick Asian-inspired stir fry with sausage, cabbage coleslaw mix, carrots, and ginger. Enjoy the best healthy, gluten free, and low carb dinner recipe in less than 20 minutes for a family-friendly meal!
Ingredients needed
This recipe has quickly become a favorite of mine to prepare and the family to enjoy. Like, unstuffed cabbage rolls, I love how quick and easy it is to throw together with affordable ingredients and they often come back several helpings because of the incredible taste!
- Sausage – ground pork sausage or turkey sausage
- Carrots
- Green Onions
- Garlic
- Minced ginger
- Coleslaw mix – alternatively use 6 cup shredded cabbage
- Soy sauce – read label for gluten free or substitute liquid aminos
- Sesame oil – adds great Asian flavor!
- Fresh cilantro (optional)
How to make unstuffed egg roll bowl
- In a large deep skillet, cook the sausage, breaking up with a spoon until browned.
- Add the carrots, green onions, garlic, and ginger to cook for 1-2 minutes.
- Add half the coleslaw mix, half at a time, until wilted slightly.
- Gently mix in the soy sauce and sesame oil, then stir in the cilantro, if using. Serve immediately over rice and garnish with optional chopped peanuts.
FREQUENTLY ASKED QUESTIONS
No. You can alternatively substitute 6 cups shredded cabbage. I like to use the coleslaw mix because it is less prep work and makes dinner prep that much faster!
Yes, but you will need to make sure you are using a gluten free soy sauce, such as San-J Tamari or Kikkoman makes a gluten free version.
I use ground pork breakfast sausage, but I’ve made it with bulk Italian sausage because that is what I had on hand.
For a healthier, lighter recipe you may also substitute breakfast turkey sausage.
Yes. Unlike traditional egg rolls, this unstuffed version does not contain an egg roll wrapper, which makes this a low carb and gluten free meal!
To keep the recipe keto you may prefer to make adaptations for the soy sauce. While it is low in carbs, some homecooks use soy sauce substitutes, such as coconut aminos or fish sauce.
Serving as is, or over cooked cauliflower rice, keeps the dish low in carbs, rather than using cooked white or brown rice.
To add spice sprinkle on crushed red pepper or Sriracha sauce. To add more protein and flavor, consider adding snow peas, bamboo shoots, or cooking a couple scrambled eggs in the pan.
More low carb dinner recipes
- Creamy Coconut Shrimp
- Pesto Chicken
- Slow Cooker Carne Asada
- Instant Pot Chicken Fajitas
- Chickpea Avocado Salad
- Sun Dried Tomato Chicken
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Unstuffed Egg Roll Bowl
Ingredients
- 1 pound ground pork sausage
- 2 carrots, peeled and shredded
- 3 green onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 14 ounce coleslaw mix (or 6 cups shredded cabbage)
- 1 tablespoon soy sauce, read label for gluten free
- ½ tablespoon sesame oil
- ¼ cup (optional) fresh cilantro, chopped
- (optional) chopped peanuts, for serving
- (optional) cooked rice or riced cauliflower, for serving
Instructions
- In a large deep skillet, cook sausage over medium high heat, breaking up with a spoon until cooked through, about 5-7 minutes.
- Add the carrots, green onions, garlic, and ginger. Cook and stir for 1-2 minutes.
- Add half the coleslaw mix. Cook and stir for 1 minute, or until wilted slightly. Add the remaining coleslaw, cooking and stirring again until wilted, about 1-2 minutes.
- Gently mix in the soy sauce and sesame oil, then stir in the cilantro, if using. Serve immediately over rice and garnish with optional chopped peanuts.
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Equipment Needed
Recipe Notes
Nutrition
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JessK says
So yummy! We had recent Celiac diagnosis in the family and have already added a few of your recipes to our new regular rotation. Thanks!!
Melissa says
Hey Jess,
I’m so glad! Hearing stuff like this makes me so happy!
Best,
Melissa