Adding sausage to a simple dish like the Egg Roll Skillet adds a whole lot of flavor with minimal effort.
I like using breakfast sausage (the hot sausage variety is my first choice) for the abundance of spices that are already there, but any sausage you like will work here.
This allows for a lightning fast recipe with just a few ingredients.
If you’re a fan of spicy heat, I highly recommend the full 1/4 cup of chili paste in this recipe.
My family loves the heat in this recipe when made that way. If you’re a little leery of that, start with 1 tablespoon and taste the mixture before adding more.
COOK’S NOTE: If you are making this ahead of time, I recommend waiting to add the won ton strips when you are ready to eat.
The won ton strips will soften after a while, so if I’m making this and planning to keep it in the fridge for lunches, we add the crispy wontons to our individual servings when ready to eat.
▢1 pound hot breakfast sausage
▢16 ounces coleslaw mix OR 6 cups shredded cabbage
▢1-4 tablespoons chili paste, adjust for the heat desired
▢1/4 cup green onions, thinly sliced
▢3-4 ounces Wonton strips
▢Cooked rice, for serving
▢optional: additional hot sauce or soy sauce, for serving
Cook and crumble the sausage in a large skillet. Add the cabbage and stir. Continue cooking for 2-3 minutes, until it wilts slightly.
Add the chili paste, stir to mix throughout. Add the green onions and won ton strips, stir to combine. Serve immediately, over rice if desired.