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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

  1. 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.5 stars

    Reply

    1. 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!5 stars

      Reply

  3. 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!

    Reply

    1. 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 🙂5 stars

      Reply

          1. 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!5 stars

  4. 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!

    Reply

  5. 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!5 stars

    Reply

  6. 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!5 stars

    Reply

    1. 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!5 stars

      Reply

    1. 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!5 stars

      Reply

      1. 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!5 stars

        Reply

  9. 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!5 stars

    Reply

  10. 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.5 stars

    Reply

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