Growing up outside of Philadelphia, I had access to some of the best Chinese food. Take out was actually a regular thing that my family and I would do. Once I got older and moved to areas where I didn’t have Chinese restaurants close by, I learned to make my own! Now egg rolls aren’t that hard to make, but i’m trying to cut back on a few fried foods and loved the idea of taking what’s in the egg roll and preparing it without the fried wonton. Y’all… it’s so good. My husband raced me to the pan for seconds (ok, thirds), so essentially we need to work on our portion control now too!
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
- 1 lb ground sausage (substitute ground turkey, chicken or even vegan!)
- 1 bag coleslaI w mix (shredded cabbage and carrots)
- cloves garlic, minced
- 1/2 tsp ground ginger
- 1/2 cup low sodium soy sauce
- 2 tsp sesame oil
- sliced green onion
In a large, deep skillet, brown your meat. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
Once sausage is cooked through, drain the fat drippings and add dry coleslaw mix to skillet and stir to combine.
Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.
I cooked brown rice to add to our bowls for an extra filler, it mixed well with the soy sauce mixture that had formed at the bottom of the pan.
I try and make all my meals fit everyone’s needs, whether it be you are vegetarian, have diet restrictions, etc. This meal is low carb and can be made completely vegetarian. You could also mix it up and add shrimp instead of sausage!
Lastly, when I bought all the ingredients, this entire meal cost me $6 to make. I don’t know about you, but that’s a winner for me!
EAT TILL HURTS FRIENDS!