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.
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.
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.
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.
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.
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.
If Whole30, make sure your mayonnaise is compliant. I have an awesome 30-Second Immersion Blender Mayonnaise recipe that is totally foolproof!
If keto, skip red onion to save about 1g net carb per serving.
NO wine on Whole30 — no exceptions. I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There's no added sugar to these wines, and they're all much lower in carbs, calories, and sugar. For me, there's no headache or fogginess the next day!
This recipe has pork, Asian flavors, and is spicy, so you can get away with a variety of wine pairings. I recommend: