I don’t follow a low carb or Keto diet, but I love that these movements have opened my eyes to the fact that I don’t have to eat my burger with a bun, my sandwich with bread, or my egg rolls and spring rolls with the wrapper. The carb-heavy “holders” of these foods are my least favorite part of the meal anyway, so I’m more than happy to throw a burger in a lettuce wrap and eat my egg roll out of a bowl, like with this Egg Roll Skillet.
I usually use sausage in this dish because that’s what my family prefers, but ground turkey or chicken is delicious, too, not to mention lower calorie. I also usually use a bag of shredded cabbage and carrots, but you could shred your own if you like. I’ve tossed in a handful of bean sprouts to the skillet, or added some sesame seeds or fried wonton strips on top as a garnish. Some fresh cilantro would be tasty, too! Feel free to use what you have on hand and make it your own.
EGG ROLL SKILLET
INGREDIENTS
- 1 pound ground pork sausage (or ground chicken or turkey)
- 5 cups coleslaw mix or shredded cabbage and carrots
- 3 cloves garlic, minced
- 1 TBSP ginger, minced
- 1 TBSP low-sodium soy sauce
- 1 TBSP sesame oil
- 1/4 cup chopped green onions
- optional toppings: fried wonton strips, sesame seeds
INSTRUCTIONS
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In a large skillet over medium heat, brown meat, stirring and crumbling, until cooked through. Drain all but one tablespoon of the sausage grease.
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Add the cabbage and carrot mix, garlic, ginger, soy sauce, and sesame oil to the skillet with the sausage. Cook a few minutes, until cabbage has softened to desired texture.
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Remove from the heat and top with the green onions. Add sesame seeds or fried wonton strips, if desired.
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Serve immediately.
Egg Roll Skillet
This Egg Roll Skillet a quick and easy weeknight meal that has all the flavor of your favorite appetizer without all the carbs!
Ingredients
- 1 pound ground pork sausage (or ground chicken or turkey)
- 5 to 6 cups coleslaw mix or shredded cabbage and carrots
- 3 cloves garlic, minced
- 1 TBSP ginger, minced (or ginger paste)
- 1 TBSP low-sodium soy sauce
- 1 TBSP sesame oil
- 1/4 cup chopped green onions
- optional toppings: fried wonton strips, sesame seeds
Instructions
- In a large skillet over medium heat, brown meat, stirring and crumbling, until cooked through. Drain all but one tablespoon of the sausage grease.
- Add the coleslaw mix, garlic, ginger, soy sauce to the skillet with the sausage. Cook a few minutes, until cabbage has softened to desired texture.
- Remove from the heat and top with the green onions. Add sesame seeds or fried wonton strips, if desired.
- Serve immediately.
Loved this recipe thanks for sharing
This recipe is a keeper. I was gifted a restaurant sized bag of chopped cabbage that I froze. Made it with that and I grated the carrots in. Amazing. I served with rice and topped with crispy wonton strips. Cured my craving for Chinese food for a while!
This recipe really is good! Turned out great and was super quick to throw together. I also added chopped water chestnuts (which I added next after the sausage and cooked a bit longer) and chow mein noodles to top with instead of wonton strips.
Also, I didn’t try it but I feel like you could also barely or not really cook the cabbage and eat it like a salad too.
This recipe is quick and delicious!
No mention of when to add the sesame oil!!
This recipe lacked flavor! After increasing these amounts: 4 TB ginger, 6 TB soy sauce, 8 cloves minced garlic & adding 1.5 TB rice vinegar, it popped delish! I substituted ground Turkey & browned with 1/2 diced sweet onion. Delish!!
Used ground turkey and added edamame. Big hit served on a little brown rice