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Egg roll in a bowl in a large silver skillet with a large wooden spoon.

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.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield: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.
    Red onion and garlic in a large skillet with sesame oil.
  • 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.
    Ground pork and sriracha in a skillet with diced onions and garlic.
  • 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.
    Coleslaw mix added to a large skillet with ground pork.
  • Continue cooking egg roll mixture, stirring regularly, until cabbage is tender, approximately 5 minutes.
    Egg roll in a bowl mixture in a large silver skillet.

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.
    Creamy chili sauce in a mixing bowl with a whisk.

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.
    Creamy chili sauce being drizzle over egg roll in a bowl.
  • Sprinkle green parts of sliced green onions over chili sauce. Garnish bowls with black sesame seeds if desired and serve immediately.
    Sesame seeds sprinkled over egg roll in a bowl with creamy chili sauce.

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

Serving Size: 1serving | Calories: 513kcal | Protein: 21g | Fat: 42g | Saturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 88mg | Sodium: 601mg | Potassium: 602mg | Total Carbs: 13g | Fiber: 3g | Sugar: 5g | Net Carbs: 10g | Vitamin A: 305IU | Vitamin C: 48mg | Calcium: 82mg | Iron: 2mg
Recipe By:Cheryl Malik