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Egg Roll Skillet Supreme | Low Carb - Asian Infused

Savory • Slightly Sweet • One-Pan Comfort
A bold, flavor-packed skillet made with seasoned sausage or ground chicken, coleslaw mix, sweet potato, zucchini, peppers, onions, cheese, and optional eggs. It brings egg-roll-inspired flavor without the fried wrapper and works for breakfast, lunch, or dinner.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Breakfast, Dinner, Lunch, Main Course, meal prep
Cuisine: Asian-inspired, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 lb Aldi Breakfast Sausage Aldi pork sausage recommended OR 1 lb ground chicken
Ground Chicken Seasoning
  • 1 lb. Ground Chicken- use the following to season Ground Chicken
  • 2 tbsp Olive Oil
  • 2 tsp Sage
  • 1 tbsp Poultry Seasoning
  • 2 tbsp Ground Mustard
  • 1/2 cup Chicken Bouillon
  • 1 tbsp Mrs. Dash Onion & Herb
  • 1 tsp Smoked Paprika
  • 1 tsp Black Pepper
Vegetables
  • 1 Bag Coleslaw Mix
  • 1 cup Red Onion sliced thin
  • 1 cup Vidalia Onion sliced thin
  • 2 tbsp Minced Garlic jarlic
  • 1 Medium Sweet Potato diced
  • 1 Medium Zucchini julienned
  • 1/2 cup Red Bell Pepper diced or cut into slivers
  • 1 bag Tri-color Coleslaw mix
Seasoning & Add-Ins
  • ¼ pkt Dry Ranch Dressing Mix
  • ¼ pkt Dry Italian Dressing Mix
  • 2 tbsp Chicken Bouillon used lightly and adjusted to taste
  • 2 tbsp Olive Oil as needed
  • 1/2 tsp Sesame Oil
  • 1/4 cup G. Hughes Chili Thai Sauce
  • ½ tsp Cinnamon Sugar for the sweet potatoes
Toppings
  • 1 cup Colby Jack Shredded Cheese optional
  • 1 cup Feta Cheese
  • 2 eggs Sunny-Side-Up or Over-Easy Eggs optional: or scrambled

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Sharp Knife
  • 1 Cutting board
  • 4 Medium-size bowls to collect each cut up vegetables
  • 1 set Measuring cups & spoons

Method
 

Prep the Zucchini
  1. Wash and julienne the zucchini. then place it on a paper towel and gently press out excess moisture. Removing the extra moisture helps keep the zucchini from becoming watery. Place in a bowl, sprinkle olive oil and toss it with some of the dry Italian seasoning, Set aside.
Cook the Sweet Potatoes
  1. Dice the sweet potato into medium cubes. Place in a bowl toss with olive oil, ranch seasoning, and cinnamon sugar. Microwave for 3 minutes, stir, then microwave for another 3 minutes. Adjust the time as needed until tender but not mushy. Set aside.
Cook the Meat and Build Flavor
  1. Heat a large skillet over medium heat. Add ½ cup water and bring to a light boil. Add the red and Vidalia onions and cook for about 4 minutes. Add the garlic and cook for another 2 minutes. Add the meat. If using ground chicken, add the ground-chicken seasonings. and stir. Cook until the moisture has cooked off, stir occasionally until the moisture has cooked off and the meat begins to brown slightly.
Add the Vegetables
  1. Sprinkle in the remaining ranch seasoning. Add the red bell pepper cover and cook for 5 minutes. Add the zucchini and cook for about 3 minutes. Add the cooked sweet potato cubes, the sweet potatoes should hold their shape Stir gently and cook for another 5 minutes. Then add the coleslaw mix, note the cabbage should be tender but should still have a little texture.
Bring It All Together
  1. The vegetables should be tender, the cabbage should still have a little texture, and the sweet potatoes should hold their shape. Add in Chili Thai and Sesame Oil.
Finish
  1. Top with a sprinkle of Colby Jack and feta cheese and allow the cheese to melt slightly. If using eggs, add sunny-side-up or over-easy eggs on top. For a richer finish, slightly break the yolk over the skillet. Add sesame seeds if desired.
Rest and Serve
  1. Let the skillet rest for about 5 minutes before serving so the flavors settle and the moisture balances.
Optional Roasted Cauliflower Rice
  1. 2–3 bags frozen cauliflower rice (12 oz each)
  2. ⅓ cup olive oil
  3. ½ teaspoon seasoning salt
  4. 1 teaspoon Mrs. Dash Onion & Herb
  5. 1½ tablespoons onion powder
  6. ¼ teaspoon cayenne pepper, optional
  7. Microwave the frozen cauliflower rice briefly, drain off excess moisture, season, and spread on a baking sheet. Roast at 375°F for 15–20 minutes, or until lightly golden.

Notes

Do not overcook the cabbage; the finished skillet should have texture rather than becoming soft or watery.
Removing excess moisture from the zucchini is important for the final texture.
Season in layers rather than adding everything at once.
If the skillet looks dry, add a small splash of broth or water.
For a more traditional egg-roll flavor, add soy sauce or coconut aminos if desired.
For a lower-carb version, omit the sweet potato.
For more heat, add crushed red pepper flakes or chili oil.
Scrambled eggs can be mixed directly into the skillet instead of serving eggs on top.
Estimated Nutrition
Per serving, based on 6 servings: approximately 350–450 calories, 20–25 g protein, 15–20 g carbohydrates, and 20–25 g fat. Actual values will vary with protein, cheese, and toppings used.