This post may contain affiliate links. Please read our disclosure policy.
You’re only 20 minutes and 5 ingredients away from the awesomeness that is this flavor-filled Sausage Egg Roll In A Bowl!
Sausage Egg Roll In A Bowl
Adding sausage to a simple dish like the Egg Roll Skillet adds a whole lot of flavor with minimal effort.
I like using breakfast sausage (the hot sausage variety is my first choice) for the abundance of spices that are already there, but any sausage you like will work here.
This allows for a lightning fast recipe with just a few ingredients.
If you’re a fan of spicy heat, I highly recommend the full 1/4 cup of chili paste in this recipe.
My family loves the heat in this recipe when made that way. If you’re a little leery of that, start with 1 tablespoon and taste the mixture before adding more.
Egg Roll Skillet
I first made these Deconstructed Egg Rolls last year and my family flipped out over them.
Once you’ve pulled together an Egg Roll Skillet in a teeny fraction of the time required to make traditional Egg Rolls, you’re going to fall in love with these recipes too.
The crispy fried wonton strips are key to creating a true egg roll flavor and crunch!
COOK’S NOTE: If you are making this ahead of time, I recommend waiting to add the won ton strips when you are ready to eat.
The won ton strips will soften after a while, so if I’m making this and planning to keep it in the fridge for lunches, we add the crispy wontons to our individual servings when ready to eat.
Egg Roll In A Bowl Recipe
- Cook and crumble the sausage in a large skillet.
- Add the cabbage and stir. Continue cooking for 2-3 minutes, until it wilts slightly.
- Add the chili paste, stir to mix throughout.
- Add the green onions and won ton strips, stir to combine.
- Serve immediately, over rice if desired.
For a few more dinner ideas that satisfy everyone in the family with a minimum of fuss, check out The Weeknight Dinner Cookbook!
The {5 Minute} Sheet Pan Chicken Dinner with Green Beans and Potatoes has become a favorite in many of your homes over the past two years. It is such an easy dinner recipe and we make it at least once or twice a month.
This Southwest Chicken Skillet with Corn and Zucchini is filled with spicy bites of chicken, fresh sautéed vegetables, plenty of Mexican spices, and a squeeze of lime to keep the flavors fresh and bright.
This Five Ingredient Instant Pot Chicken Alfredo is a recipe that my friend Phi swears by and I have it on my list to try soon.
Sausage Egg Roll In A Bowl
Ingredients
- 1 pound hot breakfast sausage
- 16 ounces coleslaw mix OR 6 cups shredded cabbage
- 1-4 tablespoons chili paste, adjust for the heat desired
- 1/4 cup green onions, thinly sliced
- 3-4 ounces Wonton strips
- Cooked rice, for serving
- optional: additional hot sauce or soy sauce, for serving
Instructions
- Cook and crumble the sausage in a large skillet. Add the cabbage and stir. Continue cooking for 2-3 minutes, until it wilts slightly.
- Add the chili paste, stir to mix throughout. Add the green onions and won ton strips, stir to combine. Serve immediately, over rice if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so incredible! I cannot wait to try this, also, thank you so much for linking to my 5-ingredient instant pot chicken alfredo, I truly appreciate it!!
Off to add the ingredients to my shopping list 🙂
I hope you love it, Phi!
Made this for dinner last night and it was delicious next time I would only go with 2 tablespoons chili paste as it gets pretty spicy.
I’m glad you liked it, Sue!
Absolutely fantastic !!!
I did add some soy sauce and use the mild sausage and a little water to get it more juicy. Used Sriracha sauce, little at the time until I liked the spice to it. I made this Monday and my husband wants it again this Friday !!!!
Why does the picture show carrots, but the recipe doesn’t mention them?
Great question, Angie. I use a bag coleslaw mix that has carrots in it.