Main Courses

Unstuffed Egg Roll

Posted: April 13

Time: 25 minutes

Yield: 5 servings

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It's like a classic egg roll from your favorite Chinese restaurant in reverse! The Unstuffed Egg Roll is a delicious mix of pork, veggies, garlic, and soy sauce, stir-fried into a hot and hearty wonder that's perfect for laying over rice. Unstuffed Egg Roll is easy and speedy to make and doesn't require frying, so clean-up is even easier. This is an amazing, aromatic, and attractive meal you'll make whenever you're tempted to order out; after all, why would you order out when you can make the best dish at home?


1 pound ground pork sausage
2 carrots, peeled and shredded
3 green onions, chopped
4 cloves garlic, minced
1 tablespoon ginger, freshly minced
14 ounces coleslaw mix or 6 cups shredded cabbage
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/4 cup fresh cilantro, optional, chopped
rice or riced cauliflower, optional, cooked, for serving
chopped peanuts, optional, to taste, for garnish


Step 1

In a large deep skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until cooked through, about 5-7 minutes.

Step 2

Add the carrots, green onions, garlic, and ginger and sauté, stirring, until fragrant, about 1-2 minutes.

Step 3

Add 1/2 of the coleslaw mixture, cooking and stirring until wilted slightly, about 1 minute.

Step 4

Add the remaining coleslaw, cooking and stirring again until wilted, about 1-2 minutes.

Step 5

Gently mix in the soy sauce, sesame oil, and cilantro.

Step 6

Serve immediately over the rice, garnished with the peanuts.

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