Inside Out Eggroll Bowls
Just like your favorite Chinese egg rolls without the guilt, but all the taste. Perfectly balanced umami flavors you expect from a take-out deep-fried egg roll without the excess carbs and sugar.
Growing up in Southwest Montana, the options for take-out were limited to an ice cream shop unless you drove 60 miles to the nearest city. Therefore, until I went to college, I wasn't genuinely exposed to different culinary flavors. However, my dad loved to eat Chinese food, so this was a treat I looked forward to when we went to the big city. Later years, this wasn't the best cuisine for him because of health reasons, prompting me to create a healthier and lower sodium recipe.
A funny fact my mom and brother would order a hamburger every time. This as a young lady was so embarrassing.
Whatcha Need
1 tablespoon sesame oil
1 tablespoon olive oil
1 small sweet yellow onion; diced
3 garlic cloves; finely minced
5 scallions; sliced on the bias
1 pound mild italian sausage
1/2 teaspoon dried ground ginger
Kosher salt and ground black pepper; to taste
1 tablespoon sriracha sauce
1 bag tri-color coleslaw mix
3 tablespoons liquid aminos
1 tablespoon rice wine vinegar
2 tablespoons sesame seeds; lightly toasted
How It’s Made
Heat oils in a large non-stick dutch oven over medium heat.
Add onion, garlic and white portion of the scallions. Sauté until the onions are translucent and the garlic is fragrant. Be careful to not burn the garlic.
Add ground sausage, ginger, kosher salt, black pepper and Sriracha. Sauté until the sausage is no longer pink and cooked completely through; about 5 minutes.
Add coleslaw mix, liquid aminos, and rice wine vinegar. Sauté over medium to low heat until the cabbage is tender; about 10 minutes.
Top with green portions of green onions and toasted sesame seeds just before serving.