Egg Roll in a Bowl with Creamy Chili Sauce

This egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe made in one pan. It’s a low carb, keto friendly, and paleo slaw that becomes an irresistible Asian dinner recipe the whole family will love. P.S. That creamy chili sauce? WHOA.

What Makes This Recipe So Good

• It’s all the goodness of an egg roll without the unhealthy, deep-fried wrapper. Topping it all with a creamy chili sauce takes the flavors in this egg roll in a bowl recipe to a whole other level!
• Prep is super simple thanks to premade coleslaw mix. You only need one skillet for this slaw recipe, so clean up is easy, too!
• 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.

Cheryl’s Tips

• This recipe makes enough to serve two with leftovers or four without. It’s fantastic for meal prep, just make sure you store the creamy spicy mayo / red chili sauce separately.
• The sauce should be thick and rich, so make sure you simmer it down enough. It shouldn’t be very liquid!
• If you can’t eat eggs and aren’t on a Whole30, try a vegan mayo in place of the regular mayonnaise for the red chili sauce. Should you be on a Whole30 and are avoiding eggs, simply swap the mayonnaise for coconut cream – the solid white part of a can of coconut milk.
• 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

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Recipe By: Cheryl Malik

4.98 from 317 votes

Egg Roll in a Bowl with Creamy Chili Sauce

Prep 15 minutes minutes

Cook 20 minutes minutes

Total 35 minutes minutes

A wonderfully flavorful, super quick Asian-inspired skillet meal that fits a variety of dietary needs. Naturally Whole30, paleo, keto, low carb, gluten free, and dairy free.

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4 servings

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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

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Instructions

 

For the 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

• Sriracha (or Hot Sauce): If you’re on a Whole30 round, make sure your sriracha or hot sauce is compliant. You can use a store-bought compatible hot sauce like Frank’s Red Hot, or make your own Whole30 sriracha using my recipe.
• Mayo: If you’re using store-bought mayo, be sure it’s Whole30 compliant.
• Make it Keto: Use a keto-friendly hot sauce (like Frank’s Red Hot), and replace the coconut aminos with lite tamari. Omit the water chestnuts entirely. If desired, you can omit the red onion to shave off roughly 1g net carbs per serving.

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Approximate Information for One Serving

Serving Size: 1servingCalories: 513calProtein: 21gFat: 42gSaturated Fat: 12gTrans Fat: 0.03gCholesterol: 88mgSodium: 601mgPotassium: 602mgTotal Carbs: 13gFiber: 3gSugar: 5gNet Carbs: 10gVitamin A: 305IUVitamin C: 48mgCalcium: 82mgIron: 2mg

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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