Go Back
–+ servings
Close-up, overhead view of two servings of egg roll in a bowl on a table with a glass of wine and a small bowl of diced green onions.

Egg Roll in a Bowl with Creamy Chili Sauce

40aprons.com/whole30-egg-roll-bowl-paleo/
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.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Recipe Makes (Approximate): 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

Suggested Garnishes

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.

Recipe Notes

  • 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.

Nutrition Information (Approximate)

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
Recipe By: Cheryl Malik
https://40aprons.com/whole30-egg-roll-bowl-paleo/