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)
- 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
Pour sesame oil into large skillet and place over medium heat.
Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
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.
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 pork-cabbage mixture. Garnish with green parts of the green onions and black sesame seeds.
*I know. I’m sorry. SO DORKY.