Egg Roll in a Bowl with Creamy Chili Sauce (Keto, Whole30, Paleo)
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 Version of This 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!
- 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.
- 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 Recipe 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.
Love This Recipe? Try These Versions, Too!
- Southwestern Egg Roll in a Bowl
- Egg Roll In a Bowl Meal Prep
- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
Egg Roll in a Bowl (Whole30, Keto, Paleo, Low Carb)
- 2 tablespoons sesame oil
- 6 green onions sliced, green and white parts divided
- ½ cup red onion diced. Skip for keto. See Notes
- 5 cloves garlic minced
- 1 pound ground pork
- 1 teaspoon fresh grated ginger
- 1 8-ounce can water chestnuts chopped. Skip for keto
- 1 tablespoon sriracha or hot sauce See Note 1
- 1 14-ounce bag coleslaw mix
- 3 tablespoons coconut aminos See Note 2 for keto or low carb
- 1 tablespoon rice wine vinegar
- ⅛ – ¼ teaspoon white pepper or black pepper
- salt to taste
- black sesame seeds for garnish
- green parts of sliced green onions from above
For the Creamy Chili Sauce
- ¼ cup mayonnaise see Note 3
- 1-2 tablespoons sriracha or hot sauce
- salt to taste
- 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.
- Note 1: If on Whole30, make sure your hot sauce or sriracha is compliant. Make my Whole30 Sriracha super easily or use something like Frank’s Red Hot. Frank’s Red Hot is also keto-friendly, whereas conventional sriracha is not.
- Note 2: If keto or low carb, use Lite Tamari or Bragg’s Aminos for the least number of carbs, as shown in the second nutrition label.
- Note 3: If Whole30, make sure your mayonnaise is compliant. I have an awesome 30-Second Immersion Blender Mayonnaise recipe that is totally foolproof!
- Note 4: If keto, skip red onion to save about 1g net carb per serving.
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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