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Egg roll in a bowl recipe in a bowl with creamy spicy mayo and sliced green onions on top

Egg Roll in a Bowl (Whole30, Keto, Paleo, Low Carb)

This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet.
Course Main Course
Cuisine American, Asian
Keyword keto egg roll in a bowl, paleo egg roll in a bowl, whole30 egg roll in a bowl
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 bowls
Calories 416kcal


  • 2 tablespoons sesame oil
  • 6 green onions sliced, green and white parts divided
  • ½ cup red onion diced. Skip for keto. See Notes
  • 5 cloves garlic minced
  • 1 pound ground pork
  • 1 teaspoon fresh grated ginger
  • 1 8-ounce can water chestnuts chopped. Skip for keto
  • 1 tablespoon sriracha or hot sauce See Note 1
  • 1 14-ounce bag coleslaw mix
  • 3 tablespoons coconut aminos See Note 2 for keto or low carb
  • 1 tablespoon rice wine vinegar
  • ⅛ - ¼ teaspoon white pepper or black pepper
  • salt to taste


For the Creamy Chili Sauce


  • Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
    Sauté onions and garlic in sesame oil
  • Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
    Add pork and sriracha
  • Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
    Add shredded cabbage or coleslaw, coconut aminos, rice wine vinegar, white pepper, and salt
  • Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
    Stir together spicy mayo
  • To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.
    Transfer egg roll in a bowl to serving bowls. Drizzle spicy mayo over.



  • Note 1: If on Whole30, make sure your hot sauce or sriracha is compliant. Make my Whole30 Sriracha super easily or use something like Frank's Red Hot. Frank's Red Hot is also keto-friendly, whereas conventional sriracha is not.
  • Note 2: If keto or low carb, use Lite Tamari or Bragg's Aminos for the least number of carbs, as shown in the second nutrition label.
  • Note 3: If Whole30, make sure your mayonnaise is compliant. I have an awesome 30-Second Immersion Blender Mayonnaise recipe that is totally foolproof!
  • Note 4: If keto, skip red onion to save about 1g net carb per serving.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe . Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 416kcal | Carbohydrates: 12g | Protein: 21g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 511mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 48mg | Calcium: 80mg | Iron: 1.8mg | Net Carbs: 9g