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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 irresistible Asian dinner recipe the whole family will love. P.S. That creamy chili sauce? WHOA.
🥘 What Makes This Recipe So Good
- It’s all the goodness of an egg roll without the unhealthy, deep-fried wrapper. Topping it all with a creamy chili sauce takes the flavors in this egg roll in a bowl recipe to a whole other level!
- Prep is super simple thanks to premade coleslaw mix. You only need one skillet for this slaw recipe, so clean up is easy, too!
- 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.
👩🏼🍳 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.
💬 Frequently Asked Questions
Is rice wine vinegar Whole30-compliant?
Yep – even though it has rice and wine in the name. Just make sure you’re not using seasoned rice wine vinegar, which almost always includes sugar.
Can I make egg roll in a bowl in advance?
Yes, this makes a great keto or Whole30 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.
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.
🍲 Love This Recipe? Try These, Too!
- Whole30 Everything Bagel Chicken and Scallion “Cream Cheese” Sauce
- Paleo Carbonara with Palmini
- Whole30 Marry Me Chicken (Paleo, Dairy Free)
- Healthy Lettuce Wraps – PF Changs Recipe (Whole30, Paleo)
- Keto Tacos with Homemade Keto Tortillas
- Paleo Chinese Chicken Salad (Whole30)
- Keto Chicken Noodle Soup
- Chicken Tacos in Lettuce Wraps (Paleo, Whole30, Low Carb, Keto)
Egg Roll in a Bowl with Creamy Chili Sauce
A wonderfully flavorful, super quick Asian-inspired skillet meal that fits a variety of dietary needs. Naturally Whole30, paleo, keto, low carb, gluten free, and dairy free.
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
- sliced green onions green parts, reserved from above
- black sesame seeds
Instructions
For the 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.
- 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.
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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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!
Made it, love it!
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?
How much of the finished product is 1 serving? There is a calorie amount listed but not how much food is represented in that serving. 1cup? 1/2cup? Thanks! 🙂 Btw, I’ve made this recipe a couple of times now and we Love it!
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! 🙂
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 😀
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!
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!
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 🙂
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!
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