Description
A deconstructed egg roll that tastes like takeout but comes together in one pan in just 30 minutes. All the savory, slightly sweet filling you love without the wrapper—perfect for busy weeknights when everyone's hungry and patience is running thin.
Ingredients
Scale
- 1 pound bulk pork sausage
- 1 (16 ounce) package coleslaw mix
- ¼ cup soy sauce
- ¼ cup toasted sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon chopped fresh cilantro
Instructions
- Heat a large skillet over medium-high heat.
- Add the pork sausage to the hot skillet and break it up with a wooden spoon as it cooks.
- Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through with no pink remaining.
- Drain excess grease if needed, leaving about a tablespoon in the pan for flavor.
- Toss in the entire package of coleslaw mix and stir everything together.
- Cook for 4-5 minutes, stirring frequently, until the cabbage starts to soften but still has some crunch.
- Pour in the soy sauce and sesame oil.
- Add the grated ginger, minced garlic, and lemon zest and stir everything together really well.
- Continue cooking for another 2-3 minutes, stirring constantly, until everything is well combined and heated through.
- Remove from heat and garnish with fresh cilantro right before serving.
Notes
This dish stores beautifully for up to 4 days in the fridge and tastes even better the next day. Don't skip the sesame oil—it's what makes it taste like an authentic egg roll. For variations, try adding mushrooms, bell peppers, or snap peas, or top with a fried egg for extra richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired