Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe made in one skillet. This low carb and paleo “crack slaw,” as it’s affectionately called, is an addictive Asian dinner recipe the whole family will love. P.S. That creamy chili sauce – WHOA.
This is the story of my husband’s favorite recipe. Ever.
So, my Whole30 egg roll in a bowl recipe, complete with the life-changing creamy chili sauce, is a reader favorite and has been for ages. I get it! It’s low carb and paleo, easy to make for dinner, and so full of flavor. Personally, I feel like it belongs on every Whole30 meal plan.
This “crack slaw” recipe is, pretty sure, my husband’s favorite recipe I’ve ever written. Or made, or brought into our house. And the fact that he cooks it easily is a true testament to just how easy of a low carb recipe it is. Really, this man does not cook.
But he definitely decided to cook when I was, you know, 7 weeks pregnant in January. We’d previously decided to do a Whole30 then, but then I got those two lines on the stick, and shortly after I was surviving on Poptarts and lemon water. At one point telling my assistant that I was gagging because “there was hot garbage somewhere in the world.”
But my husband persisted! He did a Whole30 on his own, focusing on his favorite Whole30 recipes rather than a massive variety like your girl likes to include. And so that meant lots and lots of low carb egg roll in a bowl. With all its smells from the meat and the onions…
Any other time, though? This egg roll in a bowl recipe almost always sounds good for dinner. With shredded cabbage, tender ground pork, loads of sesame-y, Asian flavor in the sauce, and – get this – a creamy red chili sauce to top it all off, you and your whole fam will positively love this crack slaw recipe.
Why This Is the Best Egg Roll in a Bowl Recipe
- The flavors of an egg roll without the unhealthy deep-fried wrapper make such a delicious Whole30 dinner recipe.
- Using coleslaw mix means prep is super simple.
- Topping it all with a spicy mayo takes this egg roll in a bowl recipe, or “crack slaw” recipe, to the next level!
- It’s Whole30 compliant, meaning no added sweeteners, grains, gluten, or soy. Perfect for those with allergies or who are just trying to eat healthily!
- This Whole30 egg roll in a bowl recipe is made in one skillet so fewer dishes!
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 and tolerate soy well, you can substitute soy sauce for the coconut aminos. Make sure you’re light on the salt afterward, though.
- Swap the ground pork for ground turkey or ground chicken, if you don’t eat pork.
- You can even use shrimp in this Whole30 egg roll in a bowl recipe in place of the ground pork! Sauté the shrimp until they’re pink and no longer translucent then remove. Add them back in right before serving and toss well.
Tips
- This recipe makes enough to serve two with leftovers or four without. It’s fantastic for meal prep, just make sure you keep the creamy spicy mayo / red chili sauce separate.
- 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.
- Make sure you simmer the sauce down so it’s not very liquid. You want it thick and rich!
- 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.
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.
Can I make this “Crack Slaw” ahead of time?
Yes, crack slaw reheats pretty well, making this the perfect dish for easy paleo and low carb meal prep. However, it’s probably a good idea to store the spicy mayo in a separate container.
How to Make This Egg Roll in a Bowl Recipe
Really, this low carb recipe is so easy to make for dinner – check out this video to see just how to make it!
First off, heat your sesame oil in a large skillet over medium heat. Then, add the red onion, green onion – white parts (!) and garlic. Sauté until onion is softened, about 4-5 minutes.
Now, add ground pork, freshly grated ginger and 1 tablespoon of Whole30 Sriracha Hot Sauce or Chili Garlic Sauce.
Brown ground pork and crumble with a spatula.
Add shredded cabbage or coleslaw mix, coconut aminos, rice wine vinegar, white pepper, and salt. Cook until the cabbage is tender, stirring regularly, about 5 minutes.
In a small bowl, whisk together mayo, sriracha or hot sauce, and a pinch of salt. Now, transfer to a small piping bag or plastic bag and cut off the tip of the plastic bag.
Finally, transfer egg roll in a bowl to serving bowls and drizzle spicy mayo over.
As the last step, garnish with sliced green onions – the green parts! – and sesame seeds.
Other recipes you’ll like:
Did you make and love this Egg Roll in a Bowl aka ” Crack Slaw”? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Whole30 Egg Roll in a Bowl (Paleo)
This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb and paleo "crack slaw" is an addictive Asian dinner recipe the whole family will love. Made in one skillet.
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 Whole30 sriracha or chili-garlic sauce or Whole30 compliant hot sauce, divided
- 14 ounce bag coleslaw mix
- 3 tablespoons coconut aminos or soy sauce / tamari if not Whole30 or paleo
- 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 Whole30 mayonnaise ideally my Whole30 immersion blender mayonnaise, recipe in notes
- Whole30 sriracha
- salt to taste
Instructions
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Heat sesame oil in a 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 sriracha 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 egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.
Recipe Video
Update notes: This recipe was originally posted March 2017 but was updated with new photos, step by step photos, video, and tip ins July 2018.
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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 🙂
Wow, this is a keeper. We aren’t even on the Whole30 diet; I just look for interesting, healthy recipes, and this one caught my eye. I made it tonight and was not disappointed. My husband loved it with the creamy chili mayo. Thank you for upping the flavors to an “11”. This will now be on the rotation!
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!
I’m writing this comment as I’m licking the plate, but didn’t want to forget to write and say thank you for this delicious recipe. It’s recipes like this that have helped my Whole30/Paleo experience a joy. Thank you for helping me find my love of healthy cooking again!
Ha! I love that. Thank you SO much for your kind words. I am so beyond happy that you’ve found your love of healthy cooking again, and that I had any role in that! 🙂
I loved it! My husband loved it too and he’s not even doing the Whole30. I added a bit of sesame oil to my mayo too! I love sesame oil!
I would make this again and again!
This was delicious! As you mentioned, my picky 4 and 5 year old ate it without any issues.
That’s so great to hear!
Has anyone tried this in the Instant Pot? I’ve seen other egg roll bowl recipes with a 0-4 min cooking time under pressure, but this one looks the most delicious (and great for someone like me with a soy allergy). I’m wondering if you think I could make this that way, too. Thanks!
Good tips. Thanks for sharing
https://coolkitchenutensils.com
This looks so good! Great recipe, I want to try this out for lunch tomorrow! I just need to get a few ingredients from the market
I think you’ll love it!!
This had so much more flavor than I was expecting!! Definitely going to double next time. Your recipes are the real deal and have quickly become a go to during this Whole30!
I love that!! Thank you so much for making my recipes, Stephanie 🙂
I love egg rolls but cannot handle spicy food. Mild salsa is as hot as I can handle. Any suggestions for leaving out the hot sauce or cutting it back? I’m surprised there weren’t any comments from people with low tolerance to spicy foods. Thanks!
You could simply substitute paprika in place of the sriracha to taste! That would give it a lovely color with no heat. You might want to thin the mixture with just a little bit of almond milk. And leave the sriracha out of the egg roll in a bowl itself.