Bowl-Style Egg Rolls
This recipe for egg rolls in a bowl captures the essence of traditional egg rolls, all prepared in a skillet without the need for a fried shell! It’s a carb-conscious approach to savoring the delightful flavors of your preferred Chinese cuisine.
Ingredients:
450 grams of ground sausage.
6 cups of coleslaw mix.
4 crushed garlic cloves.
1 teaspoon of chopped ginger.
1 teaspoon of soy sauce.
1/4 cup of chopped green onions.
1 teaspoon of toasted sesame oil.
Ingredients:
450 grams of ground sausage.
6 cups of coleslaw mix.
4 crushed garlic cloves.
1 teaspoon of chopped ginger.
1 teaspoon of soy sauce.
1/4 cup of chopped green onions.
1 teaspoon of toasted sesame oil.
Instructions:
In a large skillet over medium heat, cook the ground sausage, stirring frequently to maintain its integrity, until fully cooked. Do not drain.
Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the cooked sausage. Cook until the cabbage is heated through, approximately 3-4 minutes, or until the cabbage has slightly softened. Stir occasionally.
Once cooked, remove from heat and garnish with green onions. Drizzle with toasted sesame oil.
Optionally, before serving, add a drizzle of sriracha to each plate.
Enjoy this delectable bowl-style egg rolls dish!
