Deconstructed Egg Roll – the great flavors of an egg roll without all the carbs! It’s an Egg Roll In a Bowl!
I love the taste of egg rolls – those delicious Chinese snacks filled with shredded vegetables and meat, wrapped in dough, and deep-fried to crunchy perfection. What’s not to like? Well, perhaps the wrapper that is made of wheat flour and the fact that it is deep-fried. In order to still enjoy the tasty combination of flavors, I have recreated the egg roll in a de-constructed form, omitting the wrapper and the need for hot oil for frying. Instead of being just a snack, this Deconstructed Egg Roll is a meal. Think of it as an egg roll in a bowl!
I begin making my deconstructed egg rolls by browning sausage in a large, non-stick skillet.
I drain any excess oil from my pan and then I add 3-4 garlic cloves. I like to buy the cloves that are already peeled. I place them one at a time in my garlic press and squeeze them out over the pan of sausage.
I stir fry the garlic for a minute or two with the sausage. Then I add pre-cut coleslaw mix. If you are so inclined, you could finely shred a head of cabbage and toss in some shredded carrots. I like to take short-cuts when possible. Just toss the veggies on top of the sausage.
Next, I add some Ginger Juice. I just sprinkle about 2 teaspoons on top of the veggies and stir. (You could take the time to peel, chop, and grate ginger if you’d like.) This is one pretty neat product. One tablespoon of ginger juice is the same as 1 tablespoon of grated ginger or 1 teaspoon of ground ginger. A bonus is that it is organic.
I also add about 1/2 cup of coconut aminos on top of the veggies. (You could substitute soy sauce if you’d like.) I stir-fry everything together until the vegetables have wilted.
It really is a simple meal that is gluten-free and reminiscent of a traditional egg roll.
- 12 ounces of sausage (or one small chub)
- 3-4 garlic cloves
- 1 package of coleslaw mix (just veggies)
- 2 teaspoons ginger juice or grated ginger
- ½ cup coconut aminos
- Brown sausage in a large, non-stick skillet until no longer pink. Drain grease.
- Press garlic cloves over sausage and stir-fry for 1-2 minutes.
- Add coleslaw mix. Add ginger juice and coconut aminos.
- Stir fry until vegetables have wilted.