This sausage egg roll in a bowl is fast, it’s cozy, and it uses ingredients you probably already have sitting in your fridge right now. It’s, what I call, the perfect dinner. I’ve made it more times than I can count, usually on nights when I’ve waited way too long to plan something for dinner, but still want something warm and really good.

It’s one of those meals that will 100% become a weekly staple. Nothing fancy, just solid, reliable, and always, always worth making again.

There’s So Much To Love About This One

This is the kind of meal that checks all the boxes without even trying. It’s quick, made in one pan, and it’s packed with flavor from simple ingredients. The sausage does most of the heavy lifting, so you don’t need a long list of extras to make it taste good. It also reheats well, makes a great meal prep option, and can even be frozen if you want to get ahead (see the freezing instructions below).

Ingredient Notes

• The ground sausage is the base of the dish and where most of the flavor comes from. Use mild, hot, or sage depending on what you like.
• You can substitute ground turkey for a leaner option, but it will need some seasoning to replace the flavor of the sausage (see recipe tips below).
• I usually buy pre-shredded cabbage to make it super easy. You can use green cabbage, purple, or a mix.
• The soy sauce adds the classic egg roll flavor. You can increase it for more flavor, but it can get salty fast, so taste test as you go.

Step-By-Step Instructions

1. Heat a large cast iron skillet over medium-high heat. Add the ground sausage and break it apart with a spatula as it cooks. Cook the sausage fully, ensuring it’s crumbled into bite-sized pieces.
2. Once the sausage is cooked through, add the ground ginger and garlic powder to the skillet and cook for a minute or so.
3. Add the 8 cups of tricolored coleslaw mix to the skillet. Stir and toss the mixture until the coleslaw wilts and becomes tender, which usually takes just a couple of minutes.
4. Pour the 3 tablespoons of low-sodium soy sauce over the mixture. Continue to cook and stir, allowing the soy sauce to evenly coat the ingredients.
5. Once everything is heated through, it’s ready to serve. Scoop into serving dishes and top it with chopped green onions.

Recipe Tips & Notes

• If your pan feels crowded, you can cook the cabbage in batches so it softens instead of steaming.
• Don’t overcook the cabbage if you want a little texture, it softens quickly.
• If you’re using ground turkey instead of sausage, add extra seasoning while it cooks. Turkey is much milder the sausage and will need some help. Try 1/2–1 teaspoon sea salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes.
• A splash of soy sauce, a drizzle of sesame oil, or a little extra garlic and ginger will help boost flavor.
• A drizzle of sesame oil at the end adds extra flavor if you have it on hand.
• For best results when freezing, consider freezing just the cooked sausage mixture and adding fresh cabbage when reheating.

Storage & Reheating

Store leftover egg roll in a bowl in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals, stirring between each, until hot. The cabbage will be softer in texture when reheated.

To freeze, allow the egg roll in a bowl to cool completely, then transfer to an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm it in a skillet until heated through. Add a splash of soy sauce or a small drizzle of sesame oil to refresh the texture.