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Tuesday, March 14, 2017

Skillet Egg Roll

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.


  1. In a large skillet, cook the sausage and onion until the meat is cooked through.
  2. Added the dry coleslaw, cook and stir for 5 minutes.
  3. 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.
  4. 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.
  5. Garnish with scallions.

This could also be done with shrimp. I would cook the shrimp, remove and add back in at the end.


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