I love a good egg roll! But I hate the high fat content that comes from deep frying. So I decided to try a skillet version. This is what we came up with. I hope you try it and let me know what you think!
4 to 6 servings
- 1 lb chicken sausage, casing removed
- 1 bag dry coleslaw
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tsp fresh grated ginger or 1 tsp ground ginger
- 3 tbsp sesame oil
- 2 tbsp low sodium soy sauce, adding more to taste
- 2 tbsp rice vinegar
- scallions to garnish
- 1 tsp Sriracha sauce (optional)
You could also add carrots to this, we choose not to.
- In a large skillet, cook the sausage and onion until the meat is cooked through.
- Added the dry coleslaw, cook and stir for 5 minutes.
- Mix together the garlic, ginger, sesame oil, soy sauce and rice vinegar. Pour into the skillet and stir to combine. Cook for about 10 minutes, stirring occasionally.
- Don't forget to taste. You may need to add more soy sauce depending on your taste preference. Even the low sodium type can be very salty. Use sparingly.
- Garnish with scallions.
This could also be done with shrimp. I would cook the shrimp, remove and add back in at the end.