You know those evenings when you walk in the door, your brain is doing cartwheels, and the last thing you want is to wrestle with a sink full of dishes? That was me last Thursday—surrounded by school papers, dog hair tumbleweeds, and a nagging craving for something warm, crunchy, and comfort-foody. But the thought of oil splatters and wrapping a dozen egg rolls? No thanks, not on a weeknight. That’s when I had my lightbulb moment: why not make everything I love about an egg roll—savory sausage, tender-scrambled egg, crisp cabbage embrace, a little ginger zing—without the wrapper or the deep-fryer? Enter: Sausage Egg Roll In A Bowl, my new go-to for cozy, quick dinners that feels like a family hug in a bowl.
Ever since that first test run (which, full disclosure, I nearly licked the pan clean), this recipe has become a weekly staple at our table. It’s one of those dishes that cheerfully tosses together in under 25 minutes, uses just one pan (hallelujah!), and can pivot from kid-friendly mild to grown-up spicy in a heartbeat. If you’ve got ground pork or turkey sausage lounging in your fridge and a head of cabbage that’s begging for action, you’re already halfway there. Ready? Let’s dive in.
Why You’ll Love This
- One-pan wonder—fewer dishes = more couch time (yes, really!).
- Under 25 minutes from start to finish—weeknight hero!
- All the egg-roll vibes without the deep-fry drama.
- Naturally low-carb and gluten-free (just grab tamari).
- Packed with protein (about 20 g per serving) and veggies—so filling.
- Customizable heat level: mild for the kiddos, sriracha-loaded for spice lovers.
- Family-friendly and meal-prep ready—you’ll want to make a double batch.
Ingredient Notes
- Ground Pork Sausage: I usually reach for sweet Italian, but spicy works if you like a little fire. Lean or regular—your choice. Turkey sausage is a lighter swap (and still so good).
- Sesame Oil: A must for that toasty aroma. You can sub avocado or olive oil if you’re fresh out—just know you’ll miss a whisper of nuttiness.
- Fresh Ginger vs. Ground: Fresh is my forever jam—bright, zingy, totally addicting. But in a pinch, a scant teaspoon of ground ginger will do the trick.
- Cabbage: Green, purple, or a crunchy slaw mix—whatever’s on hand. Shred it yourself if you’ve got the time, or buy it pre-shredded to save 5 minutes.
- Carrot & Onion: Tiny dice or quick-shredded—these bring sweetness and texture. Feel free to omit if your fridge is lean, but they add a nice color pop.
- Eggs: Two large eggs create fluffy pockets of protein. Want it richer? Add an extra egg white or two.
- Soy Sauce / Tamari: Low-sodium keeps the salt in check. Tamari equals gluten-free, while coconut aminos are a great Paleo-ish swap.
- Rice Vinegar: A splash cuts through the richness and adds a little bright note—don’t skip it!
- Sriracha or Chili Paste: Totally optional, but I’m a sucker for that mild kick. You do you.
- Green Onions: Fresh garnish feels like the cherry on top—or in this case, the green spark.
Tip: If your sausage is extra fatty, drain off a tablespoon of that grease after browning. You’ll still get tons of flavor without a slicky bowl.
Directions
- Heat a large skillet over medium-high heat. When it’s nice and hot, swirl in 1 tablespoon sesame oil. You’ll see it shimmer—perfect time to toss in the garlic and ginger. Give it about 30 seconds, just until it smells like you want to cozy up on the sofa.
- Add the ground pork sausage. Break it up with your spatula (mash it down a bit so you get crispy bits), then let it sizzle for 4–5 minutes, stirring now and then, until it’s beautifully browned.
- Stir in the diced onion, shredded carrot, and cabbage. Season lightly with salt and pepper. Crank the heat up to high and stir-fry for 3–4 minutes—veg should be tender-crisp, not soggy-mushy.
- Push the meat-and-veggie mix to one side of the pan (make a little well). Pour your beaten eggs into the empty space. Give them 20 seconds to set, then gently scramble until mostly cooked but still a touch glossy.
- Fold the eggs into the sausage-cabbage mix. If there’s any lingering pool of liquid, tilt the pan and carefully spoon it off, or bump the heat up for a quick evaporate. We’re going for juicy, not watery.
- Drizzle the soy sauce, rice vinegar, and sriracha over everything. Stir it all together so every shred of cabbage and crumb of sausage gets coated. Taste—adjust salt, pepper, or sriracha if you want more zip.
- Turn off the heat, sprinkle on those green onions (and sesame seeds or peanuts if you’re feeling fancy), and dish it into bowls. Serve hot, and maybe hover nearby—my family dives right in!
Variations & Flavor Twists
- Turkey Sausage Swap: Leaner, lighter, but just as satisfying.
- Shrimp Surf ’n’ Turf: Stir in peeled, deveined shrimp with the sausage for a sweet-seafood twist.
- Tofu & Veggie Boost: Skip the meat—use firm tofu and add bell pepper and snap peas for extra crunch.
- Peanut Chili Bowl: Swap soy sauce for peanut sauce (store-bought or homemade) and top with chopped peanuts for Thai-style vibes.
- Pineapple Pop: Toss in a handful of diced pineapple at the end. Hello, sweet-savory party!
- Mushroom Medley: Slide in sliced shiitakes or button mushrooms along with the cabbage for some earthy umami goodness.
- Fish Sauce Finish: A teaspoon of fish sauce just before serving takes it from “yum” to “oh-wow.”
Storage & Reheating Tips
- In the Fridge: Airtight container, up to 3 days. It smells even better the next day (if that’s possible).
- Freezer-Friendly: Portion into freezer bags, squeeze out excess air, freeze up to 1 month. Perfect for grab-and-go lunches.
- Reheat: Thaw overnight if frozen. Warm in a skillet over medium heat—add a splash of water or broth to revive the juices. Microwave lovers: 30-second bursts, stirring in between.
- Make-Ahead Hack: Cook through step 5, cool quickly, then store. Finish with sauces and eggs when you’re ready to serve, so it feels fresh and fluffy.
Final Thoughts
There it is—my trusty, comforting Sausage Egg Roll In A Bowl, ready to rescue any frazzled weeknight. It’s cozy without being heavy, craveable without the fryer, and so flexible you’ll never get bored. If you give it a whirl, do me a favor and pop back here to let me know how you jazzed it up—or if your kids begged for seconds (mine always do!). Got questions or your own clever twist? Drop a comment below. Happy cooking, friends!
Sausage Egg Roll In A Bowl
Ingredients
- 1 lb ground pork sausage sweet or spicy; lean if preferred
- 1 Tbsp sesame oil sub in avocado or olive oil
- 2 cloves garlic minced
- 1 Tbsp fresh ginger grated (or 1 tsp ground ginger)
- 4 cups shredded cabbage green, purple, or a coleslaw mix
- 1/2 cup shredded carrot ≈ 1/2 cup
- 1/2 cup diced onion yellow or white
- 2 large eggs lightly beaten
- 3 Tbsp low-sodium soy sauce or tamari (for gluten-free)
- 1 tsp rice vinegar adds brightness
- 1 tsp sriracha or chili paste (optional, for a kick)
- 2 stalks green onions thinly sliced (for garnish)
- Salt & black pepper to taste
Instructions
- Heat your skillet over medium-high, then swirl in the sesame oil. Once it shimmers, add garlic and ginger. Cook just until fragrant—about 30 seconds.
- Toss in the ground pork sausage. Break it up with a spatula and let it brown, stirring occasionally—about 5 minutes. You want a little sear for flavor.
- Add the onion, carrot, and cabbage. Season with a pinch of salt and pepper. Stir-fry on high for 3–4 minutes, until veggies begin to soften but still have a bite.
- Push the meat-veg mixture to one side of the pan. Pour the beaten eggs into the empty space. Let them set for 20 seconds, then scramble gently.
- Once eggs are mostly set, fold them into the sausage and veggies. Give it a quick toss. Adjust heat to remove excess moisture if needed.
- Drizzle soy sauce, rice vinegar, and sriracha over the mix. Stir well to coat everything in the savory sauce. Taste and adjust seasoning.
- Turn off the heat, sprinkle green onions on top, and serve hot in bowls. Add toasted sesame seeds or crushed peanuts for extra crunch if desired.
