Spicy Sausage Egg Roll Bowl | Quick Asian-Inspired Dinner

directions

  1. Heat canola oil over medium-high heat in a heavy-bottomed skillet. Quickly fry egg roll wrapper strips until golden brown. Cook in batches & remove to drain on paper towels as they brown.
  2. Mix mayonnaise with 2 Tbsp. chili sauce, vinegar & lemon juice. Blend well. Set aside until ready to serve.
  3. Heat sesame oil in a large skillet on medium-high heat. Add Swaggerty’s Farm Sausage, chopped red onion and minced garlic. Saute, breaking sausage up into large pieces while cooking.
  4. To browned sausage, stir in ginger, water chestnuts, 1 Tbsp. chili sauce and soy sauce. Toss to mix well.
  5. Add coleslaw mix to skillet. Quickly saute until cabbage begins to wilt. Remove from heat.
  6. Spoon a portion of the sausage-cabbage mixture into each bowl, add some fried egg roll strips, sprinkle on peanuts, chives, black sesame seeds, thin slices of cucumber, and a drizzle of the chili-mayo sauce.
4-6
servings
20 mins.
prep time
25 mins.
cook time

ingredients

1 lb. Swaggerty’s Farm Sausage

2 Tbsp. sesame oil

1 small red onion, chopped

6 cloves garlic, minced

1 Tbsp. freshly grated ginger

1 (8oz.) can water chestnuts, chopped

3 Tbsp. chili sauce, divided

1 bag fresh coleslaw mix

1/4 cup soy sauce

Chili-Mayo Sauce:

2 Tbsp. rice wine vinegar

1/2 cup mayonnaise

juice of 1/2 lemon

Toppings:

12 Egg Roll Wrappers (or wonton wrappers), cut into thin strips

1 cup canola oil

1 cucumber, seeded and sliced

1/2 cup peanuts, chopped

1/4 cup fresh chives, chopped

black sesame seeds

 

To Serve

Top with more soy sauce or rice wine vinegar if desired.