Sausage Egg Roll Bowl

 

For the longest time, when we would eat Chinese food I would try the egg rolls. I wanted to like them so bad, but the filling just never tasted good. Loved the crunchy outside, but not the insides. I was a little hesitant to try this bowl, because I have never tried an egg roll that I liked, but it sounded so good. 

I am so glad that I gave this recipe a try, it is delicious. The dish has great flavor and the drizzle of sriracha at the end gives it just a little bit of spiciness. The cabbage is cooked just slightly so it still has a little crunch to it. To make this dish even better, it is ready really quickly and made in one skillet. If only my kids liked this dish, then it would have been the perfect weeknight meal. 

Sausage Egg Roll Bowl

Ingredients:

• 1 pound ground pork sausage
• 6 cups coleslaw mix
• 4 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1 tablespoon low sodium soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon toasted sesame oil
• sriracha, to taste

Directions:

1. In a large skillet over medium heat, cook and crumble the sausage. Cook until completely cooked, do not drain.
2. Stir in the coleslaw mix, garlic, ginger and soy sauce. Cook for 3-4 minutes or until the cabbage has softened a little bit, but still has some crunch to it.
3. Remove the skillet from the heat and top with the green onions. Drizzle the sesame oil and desired amount of sriracha over top.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 411
Total Fat		33.9g
Saturated Fat		10.1g
Trans Fat		0g
Polyunsaturated Fat		1.4g
Monounsaturated Fat		1.4g
Cholesterol		72mg
Sodium		937.3mg
Total Carbohydrates		7.5g
Dietary Fiber		2.5g
Sugars		2.7g
Protein		19g
Calcium		4.1%
Iron		5.9%
Potassium		38.7mg
Vitamin A		15.6%
Vitamin C		43.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from buns in my oven.