This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 dinner, packed with protein and protein and is budget-friendly. This Whole30 dinner comes together easily for a quick paleo dinner. Uh, yum.
I’m late to the egg roll in a bowl party, I know. But there was just something about it that didn’t speak to me! Why would you strip your egg roll of the best part (The crispy, fried wrapper? Obviously.) and skip a creamy, spicy sauce? I just don’t get it.
But on a Whole30 recently (because, let’s be honest, I’m almost always on a Whole30, pretty sure), something about the pork + the cabbage sounded good, so I took a leap of faith for our meal plan that week. Um, life officially changed.
The cabbage is hefty and tender while retaining a bit of bite, the pork is flavorful and juicy and so filling, the creamy chile-mayo sauce is everything those egg rolls in a bowl had been missing to me. Top with sliced green onions and sesame seeds, like I do with about 45% of my recipes, and you’re golden.
If by “golden,” you mean: Healthy and budget-friendly and flavorful and family-friendly and easy and quick and delicious.
I developed the recipe to leave enough leftovers for two lunches, but O and I both went back for seconds, which is surprisingly rare at the 40 Aprons headquarters. Even the baby liked it, and I’m pretty sure his favorite food groups are, in order, 1. cookies 2. cake and 3. dirt.
Seriously. This kid will throw a tantrum if I so much as suggest he eat a floret of broccoli, but he’ll quite literally lick dirt off his palms after a mud sesh. Toddler parenting… I digress.
This Whole30 paleo egg roll in a bowl is weirdly satisfying, and I really think you’ll love it. Grounded with ginger and garlic, two of the most magical ingredients in the world, it’s truly flavorful (have I mentioned that enough yet?).
I did use chili-garlic sauce in the spicy mayo, which is technically not compliant, but delicious if you’re not on a Whole30. If you’re making a Whole30 egg roll in a bowl, opt for a compliant hot sauce, like Frank’s Red Hot, Tabasco, or Cholula, to whisk into your homemade mayo. Bonus points for using my garlic mayonnaise – you will die over the deliciousness of the hot sauce swirled into the creamy, garlicky mayo!). You can also make sambal oelek from scratch (WHAT!), and it actually seems pretty easy. Check this blog out to make your own – no potassium sorbate needed! Or make NomNomPaleo’s Whole30 sriracha. Yowza.
To make this Whole30 egg roll in a bowl, I used
Whole30 Egg Roll in a Bowl (Paleo)
Ingredients
- 2 tablespoons sesame oil
- 6 green onions , sliced, green and white parts divided
- 1/2 cup red onion , diced
- 5 cloves garlic , minced
- 1 pound ground pork
- 1 teaspoon fresh , grated ginger
- 2-3 tablespoons compliant hot sauce , or chili-garlic sauce or Sriracha if not on Whole30
- 14 ounce bag coleslaw mix
- 3 tablespoons coconut aminos (buy here) or soy sauce / tamari if not Whole30 or paleo
- 1 tablespoon rice wine vinegar
- 1/8 - 1/4 teaspoon white pepper
- salt , to taste
- black sesame seeds , for garnish
- 1/4 cup compliant mayonnaise , ideally my garlic mayonnaise
Instructions
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Pour sesame oil into large skillet and place over medium heat.
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Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
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Add ground pork, grated ginger, and 1 tablespoon hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through, about 7-10 minutes.
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Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
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Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
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To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over pork-cabbage mixture. Garnish with green parts of the green onions and black sesame seeds.
Recipe Video
*I know. I’m sorry. SO DORKY.
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I’m starting Whole30 in two weeks Ekkkk! I’m scoping the internet for awesome recipes, and I find this yummy bowl of goodness! Defs trying this!
Oh, good luck! Make sure you join my Facebook support group, too: https://www.facebook.com/groups/1174222886001307/
It’s been awesome for everyone. And I hope you do try this Whole30 egg roll in a bowl and love it… prrrrrretty sure this kind of food is what makes Whole30 awesome 😀
I need this bowl in my life STAT!!! I love, love, love egg rolls, but I hate how I feel after eating what I completely agree is the best part…the crispy fried shell. This is the perfect solution! Definitely need to try this out 🙂
Right?! As much as I love those blistered crispy wraps, oy. I bet you’d love it, Lindsay!
Just made this tonight and I have to say….it’s even better than eating an eggroll because there is not guilt after the fact! Amazing recipe, thank you so much for sharing it!
I love how guilt-free this recipe is, too! I’m so glad you liked it, and thank you for your comment!
Made this tonight. It was delicious. I have made some egg roll bowls in the past but the flavor of this one is definitely miles ahead of the rest. Didn’t change a thing.
Wow, Michelle, that is such an amazing compliment! I am so glad you loved it, and thank you for your comment <3
Absolutely delicious. This one will be a keeper, even after I’m done Whole30. Thank you!
I’m so, so glad you liked it, Maggie!
Just made this! Definitely a keeper recipe! Family loved it. Im starting my first Whole30 soon, so will need this!! Thank you 🙂
Yum! I’m so glad you and your family liked it, Lora 🙂 Good luck on your Whole30, and yes, you’ll love this egg roll in a bowl during your round!
I’m currently making this a third time! I’ve followed the recipe and deviated some and both were amazing. My kids don’t like egg rolls but love this. We were adding whole 30 recipes slowly into our norm to help kids adjust and see what we wouldn’t have to make 2 meals for.
That’s the best compliment ever! I’m so glad to hear you liked it 🙂 Thank you, Crystal!
Could this be done without pork. We don’t eat pork in my house.
Yes! It would be great with ground chicken or turkey, or even ground beef. We’re having it with ground chicken this week!
Made this last night and it was amazing!! We added water chestnuts to give it a little bit of crunch. The flavor was fantastic! Used sriracha in the pork mixture and a blend of sriracha and Frank’s red hot in the mayo which gave it a nice kick with some good flavor! Definitely keeping this as a go to!
That’s such a great idea! I can’t wait to try it with water chestnuts. I’m so glad you liked it, and thank you for sharing your creative additions, Kelly!
After looking over a few variations of this dish, I settled on this version. I couldn’t be happier with the results – not one leftover and I had doubled the recipe. This dish has a nice complexity in flavors that are delicious in their own right but with the “yum” sauce drizzle, it was over the top. I wouldn’t skimp on the hot sauce as it packs a nice amount of heat and be careful not to overcook the cabbage as it provides the crunch that you used to get from the wrapper. We will continue to make this long after our whole30 is done. Excited to try more of your recipes!
What a wonderful review, Jeanette! I’m beyond thrilled that you liked the recipe and very happy to hear you’ll make it after your Whole30 🙂 Wonderful suggestions to not skimp on the hot sauce and to not overcook the cabbage, too. Thank you so much for your comment!
I have now made this recipe 3 times. I practically have this memorized and can whip it up in a few minutes in my cast iron pot. I double the meat (1lb grounf chicken and 1 lb ground pork) to ensure that I have enough for at least 2 more individual portions. I loved dipping my eggrolls in fish sauce so now I add another tbsp of rice wine vinegar along with 1 tbsp of Red Boat fish sauce. So Yummy! Keep up the amazing work.
This review makes me SO happy, Jeanette! Those are such genius alterations that I can’t wait to try out. I’m with you – I need leftovers of this recipe and we always seem to go back for seconds 😀 Thank you so much for your kind words.
I just made this tonight and my husband and I loved it. I am following Whole30 so I am always happy when I can find an easy recipe that is quick, tastes good, and doesn’t cost a lot. I have tried other versions of this recipe and thought they were ok, but this one takes the cake. I will no longer look for other versions, this is the one!
**I did accidentally add two tablespoons of hot sauce to the meat instead of one and it was still good. It had a nice little zip. I used Franks. I also did not have sesame seeds. We will continue to keep this in our regular rotations of dinners. Next time I will double the batch so we have leftovers.
Now I must browse your website to see what other yummy recipes you have for whole30.
I’m so happy you liked the recipe, Kristina! What a wonderful comment that you’re stopping your search after trying this version 😉 And extra spicy always sounds like a good idea to me – ha!
I made this last night, and it was a huge hit with everyone in the family. It will now be a regularly occurring meal. Thanks for sharing! I looked at several recipes before choosing yours.
I’m so glad you liked the recipe, Catherine! And that mine made the cut 🙂 Thank you so much for trying it out and coming back to leave a comment <3
Hi,
I have to say that I have made about 6 recipes from your website, and every single one of them is amazing and delicious! I’m not hardcore paleo (though I tend to look for paleo recipes to find lower carb meals) and I’m not even sure what Whole 30 is lol, but I try to eat things that are healthy and contain as many natural ingredients as possible. I just wanted to comment to let you know that I love your recipes and can’t wait to try more!
I am so glad that you’ve loved my recipes! Thank you so much for coming back and telling me, too, Becky 🙂 It means so much!
Hi there! What can I sub for mayo? I can’t eat eggs but really want to try this dish!
Hi Alexis! A few options for you here: if you’re not on a Whole30 and don’t mind vegetable oils, try egg-free Just Mayo: http://amzn.to/2eLeyoe
If you’re, again, not on a Whole30 and can eat fermented dairy, Greek yogurt would be a fantastic sub for the mayo.
If you ARE on a Whole30, try coconut cream! It’ll work just fine here and the very light coconut flavor will be delicious alongside the garlic, ginger, coconut aminos, and hot sauce. Mmm!
Thank you for this suggestion regarding the coconut cream. I am going to make this for the first time this weekend and was looking for a substitute for the mayo. So just to clarify, I would just whisk 1/4 of the coconut cream with the 1-2 tablespoons of compliant hot sauce and salt to taste to make the chili sauce to drizzle on top, correct? I am dying for a compliant sauce (on day 17) that doesn’t require all the ingredients! Thank you in advance! So excited to try this!
Yes! Definitely give that a try. You might want to add a little more coconut cream or hot sauce to taste, but it should be great 🙂
Could I actually put in egg in here? If so – how?
Sure! What’d I’d do is, once the dish is essentially finished, push the cabbage-meat mixture to the sides, making a hole or space in the center of the skillet. Crack an egg or two in the center and let it set on the bottom, then start pushing it around with a spatula to essentially scramble it. Once it’s mostly set, start stirring it into the rest of the mixture – basically like you would with fried rice. OR scramble a couple eggs in a separate pan and stir them in when the dish is otherwise finished. Let me know how it goes if you try it!
Made this for dinner last night, and my husband and I both loved it! I can’t wait to try it using other sources of protein – ground chicken, sausage, shrimp!
I’m so glad you liked it! And using shrimp is GENIUS!
Made this twice in one week! The first I made with broccoli slaw and Sriracha, and the second I made with chili garlic sauce. Both had the perfect amount of spiciness! So yummy! Thanks for the recipe!
Those sound like such good changes, Aileen! I’ll have to try it with broccoli slaw 😀
Do you have the nutritional information (per serving) for this recipe. My wife and I are going to try it for our meal prep. Thank you!
I’ve updated with the nutritional info! 🙂
Do you know if this would freeze well? Id like to make it, but am probably the only one that will eat it so Id like to freeze the leftovers if possible. Thanks!
Well, there are never any leftovers when I make it 😂 Just kidding (sort of)! I do think it would probably freeze just fine. Let me know if you try it! I hope you like it 🙂
How much is one serving?
How much what?
Made it, love it!
This was delicious! I followed the recipe exactly except I used about 3/4 lb pulled pork roast. I will use more cole slaw mix next time – I wanted more veggie in it. I will add what’s left in the 2nd bag to it tomorrow. My cole slaw bags came with dressing and they were only 10 oz., so I’ll put the remaining in with the leftovers tomorrow.
Husband loved it!
The mayo recipe did not work for me. It never got thick after the first addition of oil. I followed directions exactly using Magic Bullet blender. I added the 2nd oil hoping, hoping, but it only got worse. I put it in the fridge, hoping, hoping again but all it did was separate. I used reg mayo with hot sauce and it was perfect.
I’m so glad you liked it! Did you make the regular mayo or the immersion blender mayo recipe? If you made the immersion blender mayo recipe in the Magic Bullet, that would be why it didn’t emulsify. If you used the garlic mayo recipe, you didn’t drip in the olive oil slowly enough. It’s gotta be SO slow! Like drop by drop at first. You can fix it this way: blend an egg in a blender or food processor. Very very very slowly add in the broken mayo you kept, making sure the mixture stays thick the entire time. It will get VERY thick after you’ve added in about 2/3 cup. Once it’s quite thick you can go a bit faster: about 1 T at a time. Once all the broken mayo is emulsified, you can add about 1/2 cup extra mayo. It’ll nearly double the batch but will salvage the broken. Hope that helps!
This was amazing! So easy to make! Made it with ground turkey. So much flavor! And the garlic mayo-hot sauce mixture was great!
I’m so glad you liked it!
My sister in law made this recipe the other day, with me in mind. I love Chinese, and have recently started a Keto diet. First, let me say it was amazing – so very yummy! She had pinned it, so she shared it to me. I was excited until I saw that one serving had 22 grams of carbs! Please tell me that is a typo, or is for the entire bowl possible? The only carb heavy thing I see is the red onion – and I could skip that next time. I am hoping I read it wrong, because I am trying to stay under 25 carbs a day – but I would love for this amazing dish to be in my rotation! Thank you!
I’ve wondered the same thing, actually! I’ve tried plugging the ingredients into the nutrition calculator additional times, and it still comes out with a far higher carb count than I could imagine. I’ve had it sent away for testing so I’ll update when it comes back – way better than an internet calculator!
Im curious about the coconut aminos vs plain liquid aminos. Is there a reason you used coconut?
Coconut aminos and liquid (soy) aminos are completely different to me. I originally thought I could use them interchangeably and made an olive oil-coconut aminos dressing like I’d always kept in the fridge made from soy aminos. I had to throw it out! Soy aminos are very, very salty and not at all sweet, whereas coconut aminos are minimally salty (to me) and very sweet, as well as thicker. I use coco aminos to naturally sweeten savory dishes and give them a complexity of flavor. Soy aminos are much much more like soy sauce!
Thank you for creating this deliciousness and sharing it with the world! Even my picky 9 y.o. loves it!
I’ve made this 4-5 times in the past 6-7 weeks. Tonight, I added some shitake mushrooms and it was a nice touch. I definitely think this is best with ground pork. I tried it with ground turkey and it’s not as good. I have also mixed half turkey and half pork to reduce the fat.
I am so glad you all like it so much! I agree, it’s definitely best with pork, but chicken would probably be good, too! Turkey is usually too lean for me. Thank you for coming back to let me know how you liked it!
Is this a bust without green onions? Want to make this tonight!
I think it’d be fine without them! I mean, if you have them, I’d include them of course. But if you don’t, I wouldn’t skip it for that reason!
Thank you for the quick reply!
I loved this recipie! So easy & so packed with flavor! So much better than other egg roll in a bowl recipies I’ve tried.
So happy you liked it!
This looks delicious. One question for you though. Can you taste the mayo? I am not a mayo or coconut cream fan. I have used mayo in stuff before and can’t taste it, but just don’t like it by itself. LOL!
I don’t think you can! It definitely doesn’t taste “mayo-y”… just very spicy 😀
I’ve made this twice now and it is excellent! I added diced shiitake mushrooms this time and it was a great addition.
When you count the calories and nutritional info for this recipe, what is the serving size, and does it include the sriracha mayo?
I’m not totally sure about the volumetric serving size, but the serving size in the nutritional label is 1/4 of the entire recipe, including the sriracha mayo!
Hi! I put everything into MFP recipe calculator and am coming up with about 100 more calories per serving!! Do you count the sesame oil towards the calories?
I do! I count everything 🙂 I’ve had this recipe professionally analyzed so you can feel pretty good about the calculator I have. MFP is one of the most unreliable in my experience; we do not use it
I love love love this recipe! It is so easy and versatile! I find it hard to finish leftovers sometimes as a college student, but I always finish a batch of this. I’ve made some of my own modifications including using a bag of cabbage and 2 bags of broccoli slaw to amp up the veggies. For the garlic chili mayo I really like more spice, and so I add in closer to 4 tablespoons of chili garlic sauce. That can make the mayo sauce really salty and I’ve found adding some honey will take down the saltiness a ton. Topping with some lime juice also adds a really nice zing with the green onions!
I made a batch for dinner and I am in heaven! Thank you Cheryl for this recipe!
How does this do for leftovers? Can it be reheated the next day?
It’s great for leftovers! Just make sure, of course, that you leave the spicy mayo and green onions off the whole batch so they’ll be super fresh for eating later 🙂
This is the best crack slaw recipe I’ve tried yet! The creamy hot sauce really sets it apart. Thanks for such a great recipe, this will definitely be my go to egg roll in a bowl recipe.
I am sooo glad you liked it, Sarah!
This was delicious! As you mentioned, my picky 4 and 5 year old ate it without any issues.
That’s so great to hear!