Sausage Egg Roll Skillet
Forget the Chinese takeout, make your own Sausage Egg Roll Skillet at home! It’s low carb and the perfect, easy weeknight dinner recipe!
You guys. My friend Karly from Buns in my Oven shared this recipe for a Sausage Egg Roll Bowl a couple years ago, and I’ve been wanting to make it ever since I first laid eyes on it! Basically, imagine a Sausage Egg Roll deconstructed in an easy skillet recipe!
Best part? It came together in minutes and my whole family LOVED it. We’ll be trying it with shredded chicken and shrimp soon too!
Chinese take out is so good, but you never know what junk gets put in there. That’s why we love creating these recipes at home! I’ve got two recipes for Orange Chicken. This classic version of Orange Chicken is our favorite….but if you need something easier, my recipe for Slow Cooker Orange Chicken is wonderful too! Don’t forget to make a side of Chicken Fried Rice!
Today’s recipe for Sausage Egg Roll Skillet is super filling, and low carb too! We drizzled on some duck sauce for added tang and flavor. It turned out perfect. Don’t forget to pick up some fortune cookies too! ENJOY!
Recipes for more take out dishes made at home:
Crispy Orange Beef from Fifteen Spatulas is on my menu for next week. Doesn’t it look fantastic?? One thing we always order is a Beef Broccoli dish, and this recipe for Beef and Broccoli Stir Fry from Barefeet in the Kitchen is calling our name! Love how easy it is to make, too! You can’t have chinese takeout without an order of Crab Rangoon. Thank you Brown Eyed Baker for the perfect recipe to make it at home!
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Sausage Egg Roll Skillet
Yield: serves 4-6
Prep Time: 5 minutes
Cook Time: 15 minutes
- 1 lb ground pork sausage (mild)
- 1 head green cabbage (outer layer removed), about 6 cups shredded
- 4 cloves garlic, pressed
- 1 Tbsp fresh ginger, minced
- 1 Tbsp soy sauce
- 2 green onions, chopped
- 1 Tbsp sesame oil
- duck sauce, for garnish, optional
- Preheat large skillet over medium heat. Add in pork sausage, and cook thoroughly, crumbling with a wooden spoon. (I drained the excess fat out of the skillet, that's optional).
- Add in shredded cabbage (or 6 cups of shredded coleslaw mix), garlic, ginger, and soy sauce. Cook for several minutes (about 5) until cabbage has softened, stirring frequently.
- Remove from heat and add green onions and sesame oil. Stir and serve in bowls. Drizzle with duck sauce, if desired! ENJOY.
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