🥢 Easy Egg Roll in a Bowl (30-Minute Dinner)

This easy egg roll in a bowl comes together in about 30 minutes, making it perfect for busy weeknights.

Ingredients

For the Bowl:

• 1 tbsp canola or vegetable oil
• ½   onion diced or 1/2 cup frozen onion or 1 TBSP three onion rub
• 1 -2 lbs.  ground turkey sausage or pork sausage
• 1   red bell pepper diced or 1-2 TBSP bell pepper rub
• 2 pkg – 14 oz coleslaw mix
• 2-3 cups cooked white or brown rice
•  Optional Toppings:
  • chow mein noodles
  • sesame sticks
    
    Sauce:
• 3 tbsp (45 mL) reduced-sodium & gluten-free soy sauce (We typically use Braggs coconut amino)
• 1 tbsp (15 mL) honey
• 1–2 tsp (5–10 mL) Sriracha or other hot sauce (optional)
• 2   green onions(optional)

💜 Melanie’s Notes

• We usually use 2 pounds of meat (1 turkey + 1 pork) because we love extra protein and the pork adds a ton of flavor.
• Rice is not optional at our house — it helps stretch the meal and keeps everyone fuller longer.
• If I don’t have fresh onion or bell pepper, I use frozen or bell pepper rub to save time.
• This is perfect for leftover rice or rice made quickly in the pressure cooker.

Directions – per original recipe

1. Heat the oil in the 12″ (30-cm) Nonstick Skillet over medium heat for 3–5 minutes. Cut the onion into chunks and chop in the Manual Food Processor.
2. Add the onion and sausage to the skillet. Cook for 5–7 minutes, using the Mix ‘N Chop to break the sausage into pieces.
3. Cut the top off of the bell pepper, then remove the seeds and veins. Finely chop the bell pepper in the processor. Add the bell pepper and coleslaw to the skillet and stir well. Cover and cook for 5–6 minutes. (The mixture will cook down.)
4. For the sauce, add the green onion to the processor; finely chop. Add the soy sauce, honey, and Sriracha; process until combined.
5. Pour the sauce into the skillet. Cook, uncovered, for 1–2 minutes, or until evenly combined and heated through.
6. Place rice into bowls and top with the mixture. Top with chow mein noodles or sesame sticks, if desired.

My Modified Directions 💜

1. Heat the oil in the 12″ (30-cm) Nonstick Skillet over medium heat for 3–5 minutes.
2. Add the onion fresh, frozen, or seasoning, and sausage to the skillet. Cook for 5–7 minutes, using the Mix ‘N Chop to break the sausage into pieces.
3. Add coleslaw to the skillet and stir well. Cover and cook for 5–6 minutes. (The mixture will cook down.)
4. For the sauce, add the soy sauce,(or coconut aminos) and honey, to a small bowl and whisk until combined.
   • Tip: Mixing in a bowl first helps it distribute evenly.
5. Pour the sauce into the skillet.
6. Cook, uncovered, for 1–2 minutes, or until evenly combined and heated through.
7. Spoon over warm rice and top with chow mein noodles or sesame sticks if desired.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through.

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