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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

Healthy Egg Roll in a Bowl with Coleslaw Mix

40aprons.com/whole30-egg-roll-bowl-paleo/
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!
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

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.

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.
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.
Eggs and Not On 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.
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!

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/