15-Minute Keto Egg Roll Bowl (Print Version)
# 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:
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.
02 -
If desired, carefully drain off any excess fat from the skillet for a lighter result.
03 -
Add the coleslaw mix, soy sauce or coconut aminos, grated ginger, and garlic powder to the pan. Stir well to evenly combine ingredients.
04 -
Continue cooking for 3 to 5 minutes, stirring occasionally, until the vegetables are just tender but still retain a slight crunch.
05 -
Remove pan from heat. Stir in red pepper flakes if using, and garnish with sliced green onions before serving.
# Notes:
01 -
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.
02 -
Draining sausage fat reduces the overall richness, but retaining it will intensify savory depth.
03 -
Sesame oil added at the end can enhance aroma and flavor with its nutty notes.
04 -
This preparation works beautifully with ground pork, chicken, or turkey as alternate proteins.
05 -
Add variety and texture by including sliced mushrooms, bean sprouts, or diced water chestnuts, keeping carbohydrate content in mind.