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 addictive Asian dinner recipe the whole family will love. P.S. That creamy chili sauce – WHOA.
Why This is the BEST Egg Roll in a Bowl Recipe
- It’s all the goodness of an egg roll without the unhealthy, deep-fried wrapper.
- Prep is super simple thanks to premade coleslaw mix.
- Topping it all with a spicy mayo takes the flavors in this egg roll in a bowl recipe to a whole other level!
- 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.
- You only need one skillet for this slaw recipe, so clean up is easy, too!
How to Make An Egg Roll in a Bowl
The full instructions and ingredients list are available in the recipe card at the bottom of this post, but here’s a look at what’s involved!
First off, heat the sesame oil in a large skillet, then add the red onion, the white parts of green onions, and garlic and sauté until the onion is softened.
Add your ground pork, ginger, and sriracha or chili-garlic sauce and cook everything until the ground pork is brown and crumbles with a spatula. Mix in coleslaw mix, aminos, vinegar, salt, and pepper, and cook until the coleslaw is tender. Stir it regularly!
In a small bowl, whisk together mayo, sriracha or hot sauce, and a pinch of salt. Transfer that mixture to a small piping bag or plastic bag and cut off the tip of the plastic bag. The piping bag makes drizzling the sauce so easy!
Transfer your egg roll into its bowl, drizzle with spicy mayo, and garnish with the green parts of the green onions and sesame seeds.
Chef’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.
Recipe Variations
- Try broccoli slaw instead of the shredded cabbage or coleslaw mix. Many reviewers have made it this way and loved it!
- If you’re not on a Whole30 diet and you tolerate soy well, you can substitute soy sauce for the coconut aminos. Go easy on the salt if you use soy sauce, though.
- Don’t eat pork? No problem! Swap the ground pork for ground turkey or ground chicken. You can even use shrimp if you prefer! Sauté them until they’re pink and not translucent, then remove them. Add them back in right before serving and toss well.
- Adding water chestnuts to your egg roll in a bowl will give the dish a satisfying crunch, and it will still be Whole30-compliant!
FAQ – Is rice wine vinegar Whole30 compliant?
Yep – even though it has “rice” and “wine” in the name.
Every vinegar except malt is allowed on the program. Just make sure you’re not using “seasoned” rice wine vinegar, which almost always includes sugar.
FAQ – Can I make this keto egg roll in a bowl ahead of time?
Yes, this makes a great keto 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.
Our Other Egg Roll in a Bowl Recipes
- Southwestern Egg Roll in a Bowl
- Egg Roll In a Bowl Meal Prep
- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Egg Roll in a Bowl (Whole30, Keto, Paleo, Low Carb)
Ingredients
- 2 tablespoons sesame oil
- 6 green onions sliced, green and white parts divided
- 1/2 cup red onion diced. Skip for keto. See Note
- 5 cloves garlic minced
- 1 pound ground pork
- 1 teaspoon fresh grated ginger
- 1 8-oz. can water chestnuts chopped. Skip for keto
- 1 tablespoon sriracha or hot sauce See Note 1
- 14 ounce bag coleslaw mix
- 3 tablespoons coconut aminos See Note 2 for keto or low carb
- 1 tablespoon rice wine vinegar
- 1/8 – 1/4 teaspoon white pepper or black pepper
- salt to taste
Garnish
- black sesame seeds for garnish
- green parts of sliced green onions from above
Creamy Chili Sauce
- 1/4 cup mayonnaise see Note 3
- 1-2 tablespoons sriracha or hot sauce
- salt to taste
Wine Pairings (NOT for Whole30!) – See Notes
- 2018 Che Fico Pinot Grigio Riserve click to buy
- 2018 Che Fico Red Wine click to buy
- 2019 Etnico Rosé click to buy
Instructions
- Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
- Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
- 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.
- 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.
- 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 egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.
Video
Notes
- Rosé, like this rosé from Chile
- Red blend, like this red from Italy
- Pinot grigio, like this white from Italy
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
});
Stephanie says
This recipe is easy to make and tastes great! I substituted lean, organic ground beef instead of pork because that’s what I had on-hand. Very flavorful & fast!
Cheryl Malik says
Great sub, glad you enjoyed it!
Shannon says
This is soooo good and almost even more importantly, so quick and easy! I’m currently doing Faster Way to Fat Loss and this is perfect for low carb days. So filling! And I’m already looking forward to leftovers for lunch today!
Cheryl Malik says
That’s great! Thanks for the wonderful review.
Jyl Daniels says
This sounds great. I cannot wait to try it.
Karen says
I love this recipe for egg roll in a bowl. It’s in my rotation ever 3-4 weeks and it’s always so yummy. I love it with ground turkey or ground pork.
Cheryl Malik says
So glad you love it! Thanks for sharing.
Laura says
Made this tonight… SO good! Definitely going into the rotation for us.
Cheryl Malik says
Glad you enjoyed it! Thanks for the wonderful review.
Robyn Schmidt says
Love this one! We swap ground turkey for pork and it’s still super hearty. It’s in heavy rotation in our homes and we recommend it to all our clients. It’s super comforting and filling and tastes like take out! Delish! Also great with napa cabbage slaw.
Cheryl Malik says
Wonderful! Glad you loved it and thank you so much for sharing!
Chris says
Oh my goodness, this was absolutely delicious
Cheryl Malik says
Thank you! We appreciate the feedback.
Kati says
This was the best one I’ve used!!
Cheryl Malik says
Wonderful, thank you!
Madonna Bolek says
Even though I’m done with Whole 30 this recipe is in my everyday rotation. It’s so tasty I’ve been craving it.
Julie Marrero says
My husband and I started keto recently and when I made this for the first time, he said “I like this and won’t mind having it again.” I made it again today, probably the third or fourth time. I love that it’s a quick meal that can be put together in a matter of minutes with very few ingredients and love how it’s packed in flavor. It has become a favorite at our house! Thank you for this wonderful recipe!
Becca says
You know when you have an audible reaction every time you take a bite of something that’s just too dang good to put into words? This is that recipe. I made it this morning for lunch today, just heated it up, and it’s DELICIOUS. It was incredibly easy to make, and the flavors are just spot on. I didn’t have a full bag of slaw, so I just used whatever I had left, so I probably have way less slaw in mine than the recipe calls for but even so, amazing. We’re not even on the whole30 anymore and I’m going to be craving this for days to come. I put it over a bed of butter lettuce and just chopped everything up kind of like a salad. 10/10, will make again!
Linda says
Is this 12g of carbs per 1 serving or for all 4 servings?
Savannah | 40 Aprons Team says
It’s for 1 serving!
Bethany says
Finally got around to making this – what took me so long?? It was so easy and so satisfying! I used ground chicken and TJ’s broccoli slaw. I’ll be making this regularly!
Rachel Hendricks says
I’ve made a similar dish before and it wasn’t a do over. Tried this recipe tonight (from lovely lucky life) and it was definitely a winner!! Easy to adapt too since my husband is more paleo ish and me and my toddler are not (so he gets caulirice and we get real rice). 🤣
We’ll be making this often!
Holland says
This is one of my husband’s favorite meals! I can always get him to stay on Whole30 when I whip this up! Love it!
Denise says
This recipe was so easy to make and really satisfying. Good flavor combo. Adding to my regular recipe list.
Christa says
This recipe is awesome!!
Brandy says
This was excellent! I made the recipe as written except I used shallots in place of the red onion since store was out of them and I used more garlic. Hubby couldn’t stop eating out of the pan! This is an easy, delicious meal that can be thrown together in no time. The sauce at the end def takes this up another notch! Will be making this again. Thank you for sharing!
Nicky says
Delicious and so easy! Omitted water chestnuts as we didn’t have them, used the soy and chilli garlic sauce options… freaking amazing! Will be making this again… and again… and AGAIN!
Jjenn says
One of our new favorites!! Even the kids loved it. The creamy chili sauce takes it to an 11.
Jennifer says
So easy and so good! I used a bag of broccoli slaw from Trader Joe’s and turkey. Can’t wait to make this again!
Savannah | 40 Aprons Team says
Thanks for sharing your experience!
Sarah Vivian says
My husband and daughter rave about this recipe when I make it. I stick to the base recipe- can’t go wrong. Thank you!
Savannah | 40 Aprons Team says
Thanks for sharing!
Annie says
I made this for the second time! Just amazing!
Savannah | 40 Aprons Team says
We are so glad you enjoy it! 🙂
Tammy says
Made this tonight for the first time after a friend raved about how her family (especially even her picky husband) enjoyed this dish. We have a vegetarian in our family so we substituted jackfruit for the pork. It actually turned out to be really good! It was quite spicy with the sriracha sauce so definitely cut that in half or find something milder if that’s something you don’t enjoy. Will definitely make this again. Thank you!
Savannah | 40 Aprons Team says
That substitution sounds amazing! Thanks for sharing your experience.
Julie Monfils says
Yum!!!!! Wish I had doubled the recipe! I just used leftover pork chops sliced thin and small. Family of four ate the entire batch (we have two teenage boys). Wish I had leftovers for tomorrow’s lunch!
Savannah | 40 Aprons Team says
YAY! We hope you will make it again. 🙂
Red says
I make this a couple times a month, it’s just so good!! I vary in the type of cabbage used and the hotness of sausage from time to time but keep everything else the same. Just had to say thanks for sharing!!!
Savannah | 40 Aprons Team says
We are so glad you love this recipe!
Bhawana Rathore says
Wow, I was looking for this recipe since morning, and boom , here I am. Today I was starving for some creamy yet healthy recipe. This is amazing!
Savannah | 40 Aprons Team says
I’m so glad you found it!