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easy low carb egg roll bowl

Hambone avatar
Recipe by
Dan Hammond
@Hambone
Noblesville, IN

This is a quick and easy, low carb, delicious and filling dish that tastes just like egg rolls but in a bowl. It doesn't last at our house!

method Pan Fry

Ingredients For easy low carb egg roll bowl

  • 1/2 to 2/3
    head of cabbage
  • 1 c
    diced carrots
  • 1/2
    sliced white onion
  • 1 lb
    mild breakfast sausage
  • 2 packages
    mixed sliced mushrooms
  • 1 Tbsp
    diced ginger
  • 1 clove
    garlic
  • 1 Tbsp
    olive oil
  • 1/4 c
    soy sauce
  • 1 Tbsp
    sesame oil
  • 1 Tbsp
    siracha sauce
  • 1/4 c
    sesame seeds
  • 1 bunch
    sliced green scallion onions
  • 1 or more dash
    Japanese bbq sauce

How To Make easy low carb egg roll bowl

  • Prep 1 cup shredded carrots, 1/2 to 2/3 head of cabbage shredded, 1/2 white onion sliced thinly
    1
    Dice up 1 cup carrots, slice 1/2-2/3 head of cabbage and slice 1/2 large white onion and set aside.
  • Stage other ingredients: 1 pound mild breakfast sausage, 1/4 cup soy sauce, 1 tablespoon of sesame oil and siracha sauce, sesame seeds and Japanese bbq sauce
    2
    Arrange the sauces and additional ingredients.
  • 1 tablespoon of diced ginger with 1 clove of garlic diced, in 1 tablespoon of olive oil, heated gently for 1-2 minutes in pan
    3
    Slice and dice 1 tablespoon of fresh ginger and 1 clove of garlic and place in large pan over medium heat, in 1 tablespoon of olive oil for 1-2 minutes pulling off heat before it browns
  • On top of the ginger & garlic in the pan, brown the sausage and mushrooms
    4
    Add 1 lb of mild breakfast sausage and 2 packets of mixed sliced mushrooms and sauté & brown over medium heat.
  • push the sausage & mushrooms to one side of pan, pour 1 tablespoon of sesame oil into pan and dump in the diced carrots, cabbage and onion. Pour 1/4 cup soy sauce over the cabbage mix and begin to stir over medium heat
    5
    Push sausage, mushrooms & ginger/garlic to one side of pan and add 1 tablespoon sesame oil to pan. Dump in shredded carrots, onion and cabbage into pan and pour 1/4 cup soy sauce and 1 tablespoon siracha sauce over the cabbage mixture
  • Thoroughly stir continuosuly until well mixed and keep over medium heat
    6
    Over medium heat mix the cabbage, onion, carrots, sausage & mushrooms well and continuously for a few minutes.
  • Continue to stir and cover over medium heat to sauté the entire dish for 15 minutes
    7
    Using a cover, continue over medium heat to sauté and every few minutes stir the mix, cooking for 15 minutes, checking to ensure you don't burn the bottom of the mix
  • Plate each dish, add soy sauce or Japenese bbq sauce if you like (but not needed), top with sesame seeds and sliced green scallion onions if you like.
    8
    Plate the dish covering with sesame seeds. You may add a bit more soy sauce, or we prefer Japanese bbq sauce and sliced green scallion onions for more flavor kick.
  • Bachman's Japanese bbq sauce is amazing not only on this dish, but any meat, chicken even fish...it is not too salty.
    9
    This is the Japanese bbq sauce we found years ago...Bacman's. Unbelievable flavor, not too salty and great on any meat, poultry even fish!
  • Low carb egg roll bowl on pasta plate with Japanese bbq sauce and sesame seeds
    10
    Enjoy!!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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