Whether you call this egg roll in a bowl or crack slaw, you’re going to love this quick weeknight dinner recipe! It’s ready in just 20 minutes and is really packed with flavor. Such a healthy option for a quick dinner.

One of the foods that I really crave a lot is Chinese take out.

I love fried rice – especially my bacon fried rice!

Have you ever tried making fried rice with cauliflower in place of the actual rice? It’s really good too – try my cauliflower chicken fried rice

This chicken stir fry recipe is a great take out fake out too!

But, let’s be real. Egg rolls are where it’s at. That is what inspired me to make this low carb version of egg rolls.

The details on crack slaw:

I seriously could not get over how much this tastes like an egg roll. And my word, it’s so much easier than actually frying egg rolls!

This dinner clocks in at less than 400 calories, 6 grams total carbs, 4 net carbs, 23 grams of fat, and 23 grams of protein (with the disclaimer that I cannot guarantee this information is accurate. It was calculated on My Fitness Pal’s nutrition calculator and your mileage may vary).

It’s pretty perfect for a low carb dinner and it’s super filling and just packed with flavor.

Best part? It’s done in less than 20 minutes.

You could absolutely swap in some ground chicken for the sausage and you’d save some fat.

Low carb diets need fat though, so this is perfect for me!

How to make egg roll in a bowl:

You need a good-sized skillet for this recipe. It will help you avoid making a mess on your stove top as you stir it up. If in doubt, use your bigger skillet.

Start by browning your sausage. When this is done DO NOT DRAIN the skillet. We will use the cabbage to absorb all the grease from your sausage.

After your sausage is done the rest of the recipe goes super quick. Add the cabbage and other ingredients.

Your cabbage will soften up in about 5 minutes and then you’re ready to dig in!

One note, when you’re drizzling this with sesame oil, you’ll want to double check that you’re using sesame oil and not sesame chili oil. Sesame chili oil is super spicy, which is fine if you like that, but can be a little shocking otherwise. So, if sesame oil is new to you, read your label carefully before buying. 🙂

Where is the egg in your egg roll?

I always get so many comments saying “you forgot the egg” or “when do I add the egg” or “how is it an egg roll without egg?”

There is no egg called for in this recipe, because egg rolls aren’t traditionally filled with eggs. The name actually comes from the wrapper – it’s traditionally made with egg, flour, and water!

That said, if you wanted to bulk this up or stretch it to feed more people, scrambling in some eggs or topping it with a fried egg would be total perfection!

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Facebook Recipe Sausage Egg Roll In A Bowl Whether you call this egg roll in a bowl or crack slaw, you're going to love this quick weeknight dinner recipe! It's ready in just 20 minutes and is really packed with flavor. Such a healthy option for a quick dinner.

4.85 from 32 votes Print Pin Prep 2 minutes Cook 15 minutes Total 17 minutes Serves 4 servings Ingredients 1 pound ground pork sausage

6 cups coleslaw mix or shredded cabbage

4 cloves garlic minced

1 tablespoon ginger minced

1 tablespoon soy sauce

1/4 cup chopped green onions

1 tablespoon sesame oil Instructions Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.

Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.

Remove from the heat and top with the green onions and drizzle with sesame oil.

Serve immediately. Tips & Notes: Drizzle with sriracha before serving, if desired. Nutrition Information: Calories: 398 kcal (20%) | Carbohydrates: 6 g (2%) | Protein: 23 g (46%) | Fat: 23 g (35%) | Saturated Fat: 10 g (63%) | Cholesterol: 81 mg (27%) | Sodium: 993 mg (43%) | Potassium: 498 mg (14%) | Fiber: 2 g (8%) | Sugar: 3 g (3%) | Vitamin A: 250 IU (5%) | Vitamin C: 41.3 mg (50%) | Calcium: 62 mg (6%) | Iron: 2 mg (11%)

This post was originally published August 2015. It was updated with new photos October 2019.