Resident Recipe: Egg Roll in a Bowl
Featured in Stroll Lake Windcrest
Egg Roll in a Bowl
There's a reason this one-pan meal has become a weeknight favorite. Packed with savory sausage, crisp vegetables, and a sweet-and-spicy sauce, this Egg Roll in a Bowl delivers all the bold flavors of your favorite takeout—without the deep-frying or the fuss. It's quick to make, loaded with protein and veggies, and easy to customize with rice, crunchy toppings, or your favorite hot sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
Egg Roll
- 1 tablespoon avocado or olive oil
- ½ onion, chopped
- 1 pound ground turkey sausage or pork sausage
- 1 red bell pepper, finely chopped
- 2 (14-ounce) packages coleslaw mix
- Optional: cooked white or brown rice, for serving
- Optional: chow mein noodles or sesame sticks, for garnish
Sauce
- 2 green onions, chopped
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1–2 teaspoons Sriracha or your favorite hot sauce
Instructions
- Sauté the aromatics and meat: Heat the oil in a large nonstick skillet over medium heat. Add the onion and sausage. Cook for 5–7 minutes, breaking the sausage into crumbles as it browns.
- Add the vegetables: Stir in the chopped bell pepper and coleslaw mix. Cover and cook for 5–6 minutes, stirring occasionally, until the cabbage is tender.
- Mix the sauce: While the vegetables cook, whisk together the green onions, soy sauce, honey, and Sriracha in a small bowl.
- Combine and heat through: Pour the sauce over the sausage and vegetable mixture. Stir well and cook uncovered for 1–2 minutes, until everything is evenly coated and heated through.
- Serve: Serve over cooked white or brown rice, if desired, and garnish with chow mein noodles or sesame sticks for extra crunch.
Cook's Tip: No coleslaw mix on hand? Substitute 1 small head of cabbage (thinly sliced) and 2 medium carrots (grated). Cook the cabbage mixture for an additional 3–5 minutes, or until tender.
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