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This is the best egg roll in a bowl recipe – it delivers all the crave-worthy flavors of your favorite takeout—without the wrapper, grains, or guilt! Loaded with seasoned ground pork, crunchy coleslaw mix, and topped with an addictive creamy chili sauce that’ll have you licking the bowl clean, this is the ultimate weeknight dinner option and makes for excellent meal prep for the week. It’s also low carb, keto, and paleo-friendly!

Overhead view of two white bowls filled with Whole30 egg roll mixture topped with orange creamy chili sauce and black sesame seeds.

Why This Recipe is So Good

  • You’ll have this recipe for egg roll in a bowl on the table in 20 minutes flat, using just one skillet and pre-shredded coleslaw mix. The cleanup is so minimal, you’ll actually want to make this on busy weeknights, or really anytime, because it’s THAT good.
  • 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.
  • So good for meal prep, the flavors meld together overnight, making your lunch tomorrow even more delicious than dinner tonight. Just keep that sauce in a separate container—you’ll want to drizzle it fresh.

More Tasty Egg Roll in a Bowl Recipes

What You Need to Know Before You Start

  • Resist the urge to stir the pork constantly—let it sit for 30-60 seconds at a time to develop those crispy, caramelized bits. That’s where the flavor lives, y’all.
  • The sauce should be thick and rich, so make sure you simmer it down enough. It shouldn’t be very liquid!
  • Make double the sauce. I’m serious. You’ll want to drizzle this liquid gold on everything from roasted vegetables to grilled chicken. It keeps for a week in the fridge, and you’ll use every last drop.
  • Storage hack for meal preppers: pack your portions in mason jars with the egg roll mixture on bottom and sauce in a small container on top. When you’re ready to eat, just shake the jar, add the sauce, and you’ve got lunch that’ll make your coworkers jealous!

Cheryl’s Tip:

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.

Close-up of egg roll in a bowl with ground pork, purple cabbage, and green onions drizzled with spicy orange sauce and black sesame seeds

Frequently Asked Questions

Can I use ground turkey or chicken instead of pork?

Absolutely! Ground chicken and turkey both work great, though they’re leaner so add an extra tablespoon of sesame oil to keep things from drying out. Ground beef works too—it’ll taste more like a deconstructed burger bowl, but still delicious. Our chicken version is here!

Can I make this dish in advance?

Yes, this Whole30 egg roll in a bowl makes a great 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.

Is rice wine vinegar Whole30-compliant?

Yup, plain rice wine vinegar is totally Whole30 approved. Just avoid the “seasoned” versions, which sneak in sugar. When in doubt, check the ingredient list—it should just say rice wine vinegar.

My egg roll bowl turned out watery. What went wrong?

This usually happens when the coleslaw mix releases too much moisture. Next time, crank up the heat to medium-high for the last 2 minutes of cooking to evaporate excess liquid. Also, don’t cover the pan—you want that moisture to escape, not steam the vegetables.

Can I make this without coconut aminos?

For Whole30, coconut aminos are your only option. If you’re not doing Whole30, tamari or regular soy sauce work perfectly—just use 2 tablespoons instead of 3 since they’re saltier. For a soy-free, non-Whole30 option, try liquid aminos.

How long does egg roll in a bowl last?

As long as you refrigerate it in an airtight container, egg roll in a bowl will keep up to 4 days.

How can I make this spicier?

Add crushed red pepper flakes with the garlic, use extra sriracha in both the stir-fry and sauce, or top with sliced fresh jalapeños. For serious heat lovers, add a teaspoon of sambal oelek to the pork while it cooks.

What can I serve with egg roll in a bowl?

While it’s a complete meal on its own, you can serve it over cauliflower rice for extra volume, alongside some crispy baked egg roll wrappers (if not Whole30), or with a side of hot and sour soup. For a fun twist, serve it in lettuce cups like wraps!

My sauce isn’t thick enough. How do I fix it?

The sauce should be thick like aioli, not runny. If yours is thin, you might be using too much sriracha. Start with 1 tablespoon and add more to taste. Also, make sure you’re using real mayonnaise (not Miracle Whip or light mayo) for the right consistency.

Can you freeze egg roll in a bowl?

The cooked mixture freezes well for up to 3 months—just thaw overnight in the fridge and reheat with a splash of sesame oil to refresh it. Don’t freeze the sauce though; it takes 2 minutes to whip up fresh and tastes way better that way.

View of egg roll bowl with ground pork and vegetables topped with orange sauce, beverages visible in background

More Yummy Asian-Inspired Recipes

Close-up of egg roll in a bowl with ground pork, purple cabbage, and green onions drizzled with spicy orange sauce and black sesame seeds
Recipe By: Cheryl Malik
4.98 from 324 votes

Healthy Egg Roll in a Bowl with Coleslaw Mix

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
This keto egg roll in a bowl recipe is loaded with seasoned ground pork, crunchy coleslaw mix, and topped with an addictive creamy chili sauce that'll have you licking the bowl clean. It’s naturally Whole30, paleo, low carb, gluten free, and dairy free!
Cheryl MalikCheryl Malik
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4 servings

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

Instructions
 

How to Make 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.
Water Chestnuts: Check that your canned water chestnuts and rice wine vinegar have no added sugar or preservatives.
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.
Make it AIP: Replace the sriracha with grated fresh ginger and a squeeze of lime juice. Use coconut cream instead of mayo for the sauce. Omit the white pepper and any nightshade-based hot sauces.
Make it Vegetarian: Swap the pork for 2 packages (16 oz) extra-firm tofu, crumbled and pressed dry. Or use 2 cans of drained chickpeas, roughly mashed. Add an extra tablespoon of sesame oil since these proteins are leaner.
Make it Vegan/Egg-Free: Skip the ground pork and replace with 2 packages (16 ounces total) extra-firm tofu, pressed and crumbled, or 2 cans drained chickpeas, roughly mashed. Skip the fried egg topping and instead top with ½ block (7-8 ounces) extra-firm tofu, pressed, cubed, and pan-fried until crispy for extra protein. For the chili sauce, use vegan mayo or swap the mayo for coconut cream (the solid white part from a can of coconut milk), and add an extra tablespoon of sesame oil since plant-based proteins are leaner.
Water Chestnuts Substitute: Can’t find water chestnuts? Diced jicama gives the same satisfying crunch. Or try diced celery added in the last 2 minutes of cooking. Both keep that textural contrast we’re after.
Coleslaw Alternatives: No coleslaw mix? Shred ½ head green cabbage and 2 carrots yourself. Takes 5 extra minutes but tastes even fresher. Broccoli slaw also works beautifully for extra nutrients.
Ground Meat Tips: Whatever protein you use, don’t break it up too much while cooking. You want some bigger chunks for texture—think crumbled feta size, not sand.
Batch Cooking Strategy: Cook a triple batch of the meat mixture and freeze in portions. On busy nights, just thaw, add fresh coleslaw mix, and dinner’s ready in 5 minutes.
Multiply the Sauce: That sauce recipe easily doubles or triples. Mix it up in a mason jar and shake to combine—keeps for 10 days refrigerated. Use on everything from roasted Brussels sprouts to grilled shrimp-you won’t regret it!

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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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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569 Comments

    2. I made this with ground turkey last night and the whole family loved it!! Thank you for the amazing recipe!

      Reply

  2. This recipe made an amazing, mouthwatering, dinner. There was a nice little kick from the sriracha and a punch of flavor! Might make with shredded chicken and ground pork next time around.5 stars

    Reply

  3. Just finished up preparing. Used chicken and omitted the black sesame seeds (I do not have any on hand). Used soy sauce instead of aminos. Excellent quick go to meal. And my household loves the spicy-ness!

    Reply

  4. A friend said I must try this dish and your recipe was the most intriguing of others online. I must say, it was deeeeeeeeeeeelicious! Thanks!5 stars

    Reply

  5. Loved this!! One of our top 3 recipes that we will use over and over. Just enough hot! Thanks so much. This makes staying on whole30 so much easier.

    Reply

  7. Oh my goodness, this is such a mouthwatering recipe! I might turn the spice down a little by omitting sriracha so that I can serve it to the kids as well but I am loving the idea of an egg roll in a bowl. Thank you for the inspiration!5 stars

    Reply

    1. This is not spicy at all. My daughter is 10 and very picky. She often requests this meal. She calls it the one with the sauce. There is such a nice mix of flavors here, it is so good.5 stars

      Reply

  8. I have loved this recipe since my first Whole 30 2 years ago! It’s so delicious and we keep it in the regular rotation because it’s so darn easy. Thank you for sharing the deliciousness!5 stars

    Reply

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