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15-Minute Keto Egg Roll Bowl

Featured in Hearty Main Courses.

This fast, one-pan keto meal brings together seasoned ground sausage, a crisp coleslaw mix, and aromatic ginger for a comforting, low-carb bowl. Perfect for busy nights, the dish is ready in 15 minutes with minimal effort—just sauté, mix, and serve. Customize with your favorite protein or veggies, and finish with green onions and a pinch of red pepper. Enjoy all your favorite egg roll flavors without the wrapper, and savor satisfying textures and bold taste in every bite.

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Casey
Updated on Wed, 13 Aug 2025 23:14:55 GMT
A bowl of food with red peppers and carrots. Pin it
A bowl of food with red peppers and carrots. | cookingwithcasey.com

This speedy keto egg roll in a bowl captures everything you crave about classic egg rolls but skips the carbs and deep frying. It sizzles together juicy sausage with a mountain of crisp-tender coleslaw for a meal that hits all those salty savory notes and guarantees a satisfying bite every time. My family always asks for this on hectic nights because it is fuss-free and comes together in less time than it would take to pick up takeout.

I tried this recipe during a weekday rush after work and was amazed by the flavor payoff. Now it is my backup plan for when dinner needs to happen quickly but still feel special.

Ingredients

  • Ground sausage: adds a savory meaty kick be sure to pick one with good seasoning and not too much filler
  • Coleslaw mix: ready-shredded cabbage and carrots make this meal extra fast look for fresh bags without browning spots
  • Low-sodium soy sauce or coconut aminos: brings salty depth and umami choose coconut aminos for a gluten or soy free option
  • Fresh grated ginger or ground ginger: for warm zing always opt for fresh if you can
  • Garlic powder: for an all-over savory aroma use one that is fresh and not clumpy
  • Sliced green onions: add color and a hit of fresh bite pick bright green firm stalks
  • Red pepper flakes (optional): for a gentle kick I love dialing them up for spice but kids may prefer less

Step-by-Step Instructions

Brown the Sausage:
Start by heating your skillet or wok over medium-high heat and crumble in the ground sausage. Let it cook fully through so the edges develop a little crisp and it loses any pink color. Break it apart as it cooks with a spoon for the perfect texture.
Remove Excess Grease:
Once your sausage is cooked through you might see a little puddle of fat in the pan. Gently tip out and drain away some or all of the grease if you want a lighter feel or simply leave it in for extra richness.
Add the Veggies and Seasonings:
Toss the coleslaw mix right into the cooked sausage along with your soy sauce or coconut aminos grated ginger and garlic powder. With a wooden spoon stir this all up making sure the cabbage gets coated and the ginger is evenly spread.
Sauté Until Tender-Crisp:
Let everything cook for about three to five minutes with occasional stirring. Watch that the cabbage turns glossy and just starts to soften but still holds some crunch. You do not want soggy veggies so do not walk away during this step.
Finish and Serve:
Turn off the heat stir in red pepper flakes if using and sprinkle green onions over the top for a fresh flourish. Scoop into bowls and dive in while it is hot.
A bowl of meat and vegetables. Pin it
A bowl of meat and vegetables. | cookingwithcasey.com

My favorite part of this dish is the instant burst of flavor from fresh ginger which makes the whole kitchen smell inviting. My kids love piling theirs into lettuce cups which always leads to a fun and messy dinnertime.

Storage Tips

Leftovers keep well for up to three days in the fridge. Cool completely before transferring to an airtight container and reheat in a skillet over medium heat to bring back the original crispness.

Ingredient Substitutions

You can use any mild or spicy ground sausage or swap for ground chicken turkey or even beef. Tamari or coconut aminos both give extra umami for those who need gluten free. If you do not have fresh ginger ground is totally fine just use less since it is more concentrated.

Serving Suggestions

Pile the mixture into crisp lettuce leaves for a hand-held experience or top with a fried egg for extra protein. Try serving it over sautéed cauliflower rice when you are extra hungry or want more traditional takeout vibes.

Cultural Note

Egg rolls have long been a favorite in American Chinese takeout with their blend of savory meat and crunchy cabbage. This bowl version borrows those iconic flavors but drops the wrapper and frying oil for something lighter yet just as comforting.

Frequently Asked Questions

→ What type of sausage works best for this dish?

Mild or spicy ground pork sausage is traditional, but ground chicken or turkey also gives excellent results.

→ How do I keep the vegetables crisp?

Stir-fry the coleslaw mix just until tender-crisp—about 3-5 minutes—to maintain texture and freshness.

→ Is this bowl suitable for meal prep?

Yes! Store leftovers in the refrigerator for up to 3 days. Reheat gently to preserve texture.

→ Can I make this vegetarian?

Swap sausage for plant-based crumbles or extra firm tofu, and adjust seasonings to taste.

→ What toppings add extra flavor?

Try a drizzle of sesame oil, extra green onions, or toasted sesame seeds right before serving.

15-Minute Keto Egg Roll Bowl

Sausage, cabbage, and carrots combine in a speedy, flavorful low-carb dish ready in just 15 minutes.

Prep Time
5 Minutes
Cook Time
10 Minutes
Total Time
15 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Easy

Cuisine: Asian-inspired

Yield: 4 Servings (4 bowls)

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Main Ingredients

01 450 g ground sausage
02 7 cups (about 500 g) coleslaw mix (shredded cabbage and carrots)
03 2 tablespoons low-sodium soy sauce or coconut aminos
04 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
05 1 teaspoon garlic powder
06 1/2 cup (30 g) sliced green onions
07 1 tablespoon red pepper flakes, optional, adjust to taste

Instructions

Step 01

In a large skillet or wok over medium-high heat, cook the ground sausage, breaking it apart with a spoon until thoroughly browned and cooked through.

Step 02

If desired, carefully drain off any excess fat from the skillet for a lighter result.

Step 03

Add the coleslaw mix, soy sauce or coconut aminos, grated ginger, and garlic powder to the pan. Stir well to evenly combine ingredients.

Step 04

Continue cooking for 3 to 5 minutes, stirring occasionally, until the vegetables are just tender but still retain a slight crunch.

Step 05

Remove pan from heat. Stir in red pepper flakes if using, and garnish with sliced green onions before serving.

Notes

  1. For optimal texture, avoid overcrowding the pan and do not overcook the coleslaw mix; it should remain slightly crisp to mimic classic egg roll filling.
  2. Draining sausage fat reduces the overall richness, but retaining it will intensify savory depth.
  3. Sesame oil added at the end can enhance aroma and flavor with its nutty notes.
  4. This preparation works beautifully with ground pork, chicken, or turkey as alternate proteins.
  5. Add variety and texture by including sliced mushrooms, bean sprouts, or diced water chestnuts, keeping carbohydrate content in mind.

Tools You'll Need

  • Large skillet or wok
  • Wooden spoon or spatula
  • Knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (soy sauce or coconut aminos may contain traces of soy) and potential gluten if using regular soy sauce.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 28 g
  • Total Carbohydrate: 7 g
  • Protein: 17 g