I LOVE Chinese food!! Before going low carb, I would hit up the Chinese buffet; sometimes twice in one week! I could have probably eat it every day if money were no object. One of the items I loved the most was egg rolls. What if we could have the egg rolls without the won ton wrapper? Enter Egg Roll In a Bowl!
I want to make it clear that I did not invent this recipe, unfortunately. I have seen quite a few renditions. I followed a recipe for this dish, once, but then modified it to my liking. The one I followed used the bagged cole slaw mix. I generally shy away from this because, A. It’s more expensive and B. It never seems to be fresh enough. I would rather do a little extra work and get better results.
I know that adding an egg to egg roll isn’t generally done. The original purpose was to add a bit more protein and because I love egg in fried rice. This was my way to fuse the two.
This recipe is both economic, low carb and damn tasty! I love when I make a meal that I look forward to eating left over 🙂
- 1 Head Cabbage
- 1 Medium White Onion
- 5 Cloves Garlic
- 2 Medium Carrots
- 1 Lb sausage
- 2 Tsp Ginger Powder
- 1 Tsp Red Pepper Flake
- 1/4 Cup Sesame Seed Oil
- 2 Tbsp Gluten Free Soy Sauce
- 1 Large Egg, beaten
- Peal and cut the onion into pieces sizable enough to fit into the chute of your food processor
- Smash each garlic clove with a large can and peal, cut off the ends
- With the blade attachment, turn your food processor on high and add each piece of onion and the garlic cloves. Run until chopped.
- Remove the garlic and onion mixture and place in a bowl, set aside
- Remove the blade attachment and add your largest slicing attachment. Cut the cabbage in half, then into pieces just small enough to fit into the food processors chute
- With the food processor on high, add the cabbage "chunks" and feed using the food push thingy
- Continue adding cabbage until the food processor bowl is full. Place the cabbage into a large bowl and keep slicing cabbage until complete. Place the remaining cabbage into the large bowl.
- Remove the slicing attachment and add your smallest shredding attachment. With the food processor on low, feed the two carrots through. This should make small carrot shreds.
- Add the carrots to the cabbage and toss to mix.
- In a large skillet set to medium-high, crumble the sausage into the pan and brown until about half way done.
- Add the ginger and red peper flakes and stir
- Add the onion & garlic mixture and continue cooking until the onion is translucent, reduce heat to medium
- Add about half of the cabbage/carrot mix and toss to coat with the sausage mixture. Add the second half of the cabbage/carrot mix and toss again.
- Add the 1/4 cup of seasame seed oil and toss again to coat.
- Rake the mixture to the sides of the skillet leaving a portion of the bottom of the pan exposed
- Add the egg mixture and scramble
- Toss to incorporate the egg
- Add the soy sauce and toss again
- Cook for another 5 minutes. The cabbage should still have a slight crunch to it (al dente).
- Add a bit more sesame seed oil over each serving.
- Enjoy!