Egg Roll In a Bowl

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 🙂

Egg Roll In a Bowl

Print Recipe

Chinese food is wonderful but generally very high in carbs. This recipe takes the egg roll contents, kicks it up a notch and ditches the won ton wrapper. You won't even miss them! So grab your favorite bowl and get ready for some damn tasty food!

• CourseMain Dish

Egg Roll In a Bowl Print Recipe Chinese food is wonderful but generally very high in carbs. This recipe takes the egg roll contents, kicks it up a notch and ditches the won ton wrapper. You won't even miss them! So grab your favorite bowl and get ready for some damn tasty food! CourseMain Dish

Ingredients

• 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

Servings:

Instructions

1. Peal and cut the onion into pieces sizable enough to fit into the chute of your food processor

   
2. Smash each garlic clove with a large can and peal, cut off the ends

   
3. With the blade attachment, turn your food processor on high and add each piece of onion and the garlic cloves. Run until chopped.

   
4. Remove the garlic and onion mixture and place in a bowl, set aside

   
5. 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

   
6. With the food processor on high, add the cabbage "chunks" and feed using the food push thingy

   
7. 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.

   
8. 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.

   
9. Add the carrots to the cabbage and toss to mix.

   
10. In a large skillet set to medium-high, crumble the sausage into the pan and brown until about half way done.

    
11. Add the ginger and red peper flakes and stir

    
12. Add the onion & garlic mixture and continue cooking until the onion is translucent, reduce heat to medium

    
13. 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.

    
14. Add the 1/4 cup of seasame seed oil and toss again to coat.

    
15. Rake the mixture to the sides of the skillet leaving a portion of the bottom of the pan exposed

    
16. Add the egg mixture and scramble

    
17. Toss to incorporate the egg
18. Add the soy sauce and toss again
19. Cook for another 5 minutes. The cabbage should still have a slight crunch to it (al dente).

    
20. Add a bit more sesame seed oil over each serving.
21. Enjoy!

    

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