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This is the best egg roll in a bowl recipe – it delivers all the crave-worthy flavors of your favorite takeout—without the wrapper, grains, or guilt! Loaded with seasoned ground pork, crunchy coleslaw mix, and topped with an addictive creamy chili sauce that’ll have you licking the bowl clean, this is the ultimate weeknight dinner option and makes for excellent meal prep for the week. It’s also low carb, keto, and paleo-friendly!
Why This Recipe is So Good
- You’ll have this recipe for egg roll in a bowl on the table in 20 minutes flat, using just one skillet and pre-shredded coleslaw mix. The cleanup is so minimal, you’ll actually want to make this on busy weeknights, or really anytime, because it’s THAT good.
- It’s Whole30 compliant, so there are absolutely no added sweeteners, grains, gluten, or soy. Perfect for those with allergies or who are just trying to eat healthy! We love it so much, we featured it in our Whole30 Meal Plan!
- It’s so easy to make a keto egg roll in a bowl using this recipe. Just swap out the coconut aminos for Braggs Aminos, Lite Tamari, or your favorite soy sauce (if you’re not also Whole30). Leave out the water chestnuts, and use a keto-friendly, low-carb hot sauce.
- So good for meal prep, the flavors meld together overnight, making your lunch tomorrow even more delicious than dinner tonight. Just keep that sauce in a separate container—you’ll want to drizzle it fresh.
What You Need to Know Before You Start
- Resist the urge to stir the pork constantly—let it sit for 30-60 seconds at a time to develop those crispy, caramelized bits. That’s where the flavor lives, y’all.
- The sauce should be thick and rich, so make sure you simmer it down enough. It shouldn’t be very liquid!
- Make double the sauce. I’m serious. You’ll want to drizzle this liquid gold on everything from roasted vegetables to grilled chicken. It keeps for a week in the fridge, and you’ll use every last drop.
- Storage hack for meal preppers: pack your portions in mason jars with the egg roll mixture on bottom and sauce in a small container on top. When you’re ready to eat, just shake the jar, add the sauce, and you’ve got lunch that’ll make your coworkers jealous!
Cheryl’s Tip:
Check out my Whole30 sriracha recipe for the creamy red chili sauce; it’s amazing! If you don’t have time, simply sub your favorite Whole30 compliant hot sauce in for the sriracha.
Frequently Asked Questions
Absolutely! Ground chicken and turkey both work great, though they’re leaner so add an extra tablespoon of sesame oil to keep things from drying out. Ground beef works too—it’ll taste more like a deconstructed burger bowl, but still delicious. Our chicken version is here!
Yes, this Whole30 egg roll in a bowl makes a great meal prep! It reheats pretty well, so it’s the perfect dish for leftovers. However, it’s probably a good idea to store the spicy mayo in a separate container.
Yup, plain rice wine vinegar is totally Whole30 approved. Just avoid the “seasoned” versions, which sneak in sugar. When in doubt, check the ingredient list—it should just say rice wine vinegar.
This usually happens when the coleslaw mix releases too much moisture. Next time, crank up the heat to medium-high for the last 2 minutes of cooking to evaporate excess liquid. Also, don’t cover the pan—you want that moisture to escape, not steam the vegetables.
For Whole30, coconut aminos are your only option. If you’re not doing Whole30, tamari or regular soy sauce work perfectly—just use 2 tablespoons instead of 3 since they’re saltier. For a soy-free, non-Whole30 option, try liquid aminos.
As long as you refrigerate it in an airtight container, egg roll in a bowl will keep up to 4 days.
Add crushed red pepper flakes with the garlic, use extra sriracha in both the stir-fry and sauce, or top with sliced fresh jalapeños. For serious heat lovers, add a teaspoon of sambal oelek to the pork while it cooks.
While it’s a complete meal on its own, you can serve it over cauliflower rice for extra volume, alongside some crispy baked egg roll wrappers (if not Whole30), or with a side of hot and sour soup. For a fun twist, serve it in lettuce cups like wraps!
The sauce should be thick like aioli, not runny. If yours is thin, you might be using too much sriracha. Start with 1 tablespoon and add more to taste. Also, make sure you’re using real mayonnaise (not Miracle Whip or light mayo) for the right consistency.
The cooked mixture freezes well for up to 3 months—just thaw overnight in the fridge and reheat with a splash of sesame oil to refresh it. Don’t freeze the sauce though; it takes 2 minutes to whip up fresh and tastes way better that way.
More Yummy Asian-Inspired Recipes
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- Sesame Chicken Lo Mein
- Asian Slaw
- Garlic Butter Chicken Fried Rice
- Vegan Pad Thai
- Szechuan Chicken
- Shrimp Fried Rice
- Hibachi Chicken with Fried Rice and Vegetables
- Tom Kha Goong (Thai Coconut Shrimp Soup)
- Hunan Beef
- Very Favorite Stir Fry Noodles (with Tofu or Chicken)
- Instant Pot Orange Chicken
Healthy Egg Roll in a Bowl with Coleslaw Mix
Equipment
- Large skillet
- Large wooden spoon
- small mixing bowl
- Silicone spatula
- 4 Serving bowls
- sandwich-size plastic bag optional
- Kitchen scissors optional
Ingredients
For the Egg Roll in a Bowl
- 2 tablespoons sesame oil
- 6 green onions sliced, white and green parts separated
- ½ cup diced red onion optional, see Notes
- 5 cloves garlic minced
- 1 pound ground pork
- 1 teaspoon grated fresh ginger
- 1 8-ounce can water chestnuts chopped; optional, see Notes
- 1 tablespoon sriracha or hot sauce, see Notes
- 1 14-ounce bag coleslaw mix
- 3 tablespoons coconut aminos see Notes
- 1 tablespoon rice wine vinegar
- ⅛-¼ teaspoon freshly cracked white pepper or freshly cracked black pepper
- salt to taste
For the Creamy Chili Sauce
- ¼ cup mayonnaise store-bought or homemade
- 1-2 tablespoons sriracha or hot sauce
- 1 large pinch salt more or less to taste
Suggested Garnishes
- sliced green onions green parts, reserved from above
- black sesame seeds
Instructions
How to Make Egg Roll in a Bowl
- Heat large skillet over medium heat. When pan is warm, add 2 tablespoons sesame oil and swirl pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
- When oil is hot, add white parts of 6 green onions, ½ cup diced red onion, and 5 cloves garlic to skillet and stir to incorporate. Sauté, stirring frequently, until red onions begin to soften, approximately 5 minutes.
- When onions have softened, add 1 pound ground pork, 1 teaspoon grated fresh ginger, 1 8-ounce can water chestnuts (if using), and 1 tablespoon sriracha to skillet. Cook, stirring frequently, until pork is browned and crumbled, approximately 7 to 10 minutes.
- When pork is cooked through, add 1 14-ounce bag coleslaw mix, 3 tablespoons coconut aminos, 1 tablespoon rice wine vinegar, ⅛-¼ teaspoon freshly cracked white pepper (to taste), and salt to skillet. Stir until ingredients are well incorporated.
- Continue cooking egg roll mixture, stirring regularly, until cabbage is tender, approximately 5 minutes.
For the Creamy Chili Sauce
- Add ¼ cup mayonnaise, 1-2 tablespoons sriracha, and 1 large pinch salt to mixing bowl. Stir together ingredients until fully incorporated. Set aside.
To Serve
- Divide egg roll mixture equally between 4 serving bowls.
- Transfer creamy chili sauce to sandwich bag. Snip one corner off bag and use as piping bag to drizzle chili sauce over top off egg roll mixture.
- Sprinkle green parts of sliced green onions over chili sauce. Garnish bowls with black sesame seeds if desired and serve immediately.
Video
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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This is our go to meal a lot of time!
Can I use shrimp instead of ground pork? Thank you!
Ooh, we haven’t tried that, but it sounds delicious! Be sure to let us know how it turns out!