The Simple Joy of this Quick Sausage Egg Roll Bowl
Three simple steps, and you’ve got dinner on the table – that’s the magic of this sausage egg roll bowl.
I love how it transforms basic ingredients into something that feels special. Why spend hours rolling individual egg rolls when you can capture all those flavors in one skillet?
The beauty lies in its simplicity – sausage gets browned, veggies get tossed in, sauce brings everything together.
It’s like having a personal chef who happens to be incredibly lazy but still manages to create something delicious. Pure comfort food without the fuss.
Ingredients
Getting everything ready for this sausage egg roll bowl couldn’t be easier – most of these ingredients are probably hanging out in your kitchen right now, just waiting to become something magical. The shopping list is surprisingly short, which is exactly what we need on busy weeknights when the last thing anyone wants is to hunt down some obscure ingredient that costs more than your monthly coffee budget.
- 1 lb breakfast sausage
- 1 tablespoon olive oil
- 2 (16 ounce) bags dry coleslaw mix (shredded cabbage and carrots)
- 5 garlic cloves, minced
- 1 yellow onion, chopped
- 1/3 cup soy sauce
- 1/4 teaspoon ground ginger
- Green onion, sliced, for topping
The beauty of this ingredient list is its flexibility – if you’re feeling adventurous, you can swap the breakfast sausage for ground pork, turkey, or even crumbled bacon if that’s what’s calling your name. Those bags of coleslaw mix are your best friend here, saving you from the tedious task of shredding a whole cabbage, though fresh cabbage works just as well if you’re in a from-scratch mood. Don’t stress if your ginger is fresh instead of ground – just grate about half a teaspoon and call it a day. The green onions on top aren’t just for looks, they add that fresh, sharp bite that makes everything taste more intentional than it actually was.
How to Make this Quick Sausage Egg Roll Bowl
Making this sausage egg roll bowl is like having a kitchen dance party where everything just flows together perfectly, and honestly, it’s so straightforward that you might feel a little guilty about how delicious it turns out.
Start by heating 1 tablespoon olive oil in a large, deep skillet over medium heat – and yes, it needs to be deep because you’re about to add what feels like half a grocery store’s worth of coleslaw mix. Toss in your chopped yellow onion and 5 minced garlic cloves, letting them get all soft and fragrant while you break up that 1 lb breakfast sausage into the pan. Cook everything until the sausage loses its pink color, which usually takes about 5-7 minutes depending on how aggressive you’re with your spatula.
While the sausage is doing its thing, grab a small bowl and whisk together 1/3 cup soy sauce and 1/4 teaspoon ground ginger – this little flavor bomb is what transforms ordinary ingredients into something that tastes like you actually know what you’re doing in the kitchen.
Once your sausage is completely cooked through, it’s time for the magic moment: dump both 16-ounce bags of dry coleslaw mix right into that skillet and watch it pile up like a small mountain of vegetables. Don’t panic when it looks like way too much food, because that cabbage is about to shrink faster than your motivation on a Monday morning. For this recipe, a premium skillet with excellent heat distribution ensures even cooking of all those vegetables without hot spots that could burn your ingredients.
Pour in your soy sauce mixture, stir everything together like you mean it, and keep cooking for about 5 minutes until the cabbage wilts down but still has some bite to it. Top with sliced green onion, and suddenly you’ve got a meal that looks like you spent way more effort on it than you actually did.
Substitutions and Variations
While this recipe is pretty perfect as-is, I totally get that sometimes you need to work with what’s hiding in your fridge or accommodate dietary restrictions that seem determined to complicate your dinner plans.
Ground turkey or chicken work beautifully instead of sausage. Want more heat? Toss in some red pepper flakes or sriracha. I love adding sliced mushrooms or bell peppers for extra crunch and color.
For my gluten-free friends, coconut aminos swap perfectly for soy sauce. Craving something different? Try sesame oil instead of olive oil, or throw in some fresh ginger for that extra zing.
Additional Things to Serve With Quick Sausage Egg Roll Bowl
Now that you’ve got your bowl customized to perfection, let’s talk about what else can join this party on your plate.
I love pairing this with steamed jasmine rice when I want something more filling, or cauliflower rice if I’m keeping things lighter.
Want some crunch? Crispy wonton strips are absolutely divine sprinkled on top. A dollop of sriracha mayo adds creamy heat that’ll make your taste buds dance.
For sides, consider some simple steamed broccoli or snap peas. Trust me, those fresh vegetables balance out all that savory sausage goodness perfectly.
Final Thoughts
This recipe honestly feels like a warm hug in a bowl, doesn’t it?
I love how it transforms simple ingredients into something that tastes way fancier than the effort required. The sausage brings that hearty comfort, while the cabbage adds that satisfying crunch we all crave.
It’s my go-to when I want something filling but won’t leave me feeling sluggish afterward. Plus, cleanup’s a breeze since everything happens in one skillet.
Sometimes the best meals are the ones that don’t require a culinary degree, just real ingredients and a little love.
