All the tastes of classic skillet-cooked egg rolls are there in this recipe for egg rolls in a bowl, without the crispy outer layer! A low-carb method of consuming your preferred Chinese cuisine!

*Fragrants

450 grams of sausage powder.

Colleen, I used six cups of the mix.

°4 cloves of smashed garlic.

One tsp finely minced ginger.

1/3 of a teaspoon soy sauce.

1½ cups finely sliced green onions.

One teaspoon of oil from toasted sesame seeds.

*A bowl recipe for spring rolls

Heat a large skillet over medium heat and add the ingredients. Sausage should be cooked fully, stirring often to prevent it from breaking apart. Do not empty, please.

In a skillet with sausage, combine the coleslaw mix, ginger, garlic, and soy sauce. Cook until the cabbage is heated through.

Cook, stirring periodically, for 3–4 minutes, or until cabbage has softened slightly.

Finally, we take it off the fire and decorate it with green onions and a sprinkle of sesame oil.

Before serving, if desired, you can pour some Sriracha over each plate.

Have fun!