Egg Roll in a Bowl

Egg Roll in a Bowl

Recipe by Bell BrittanyCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

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.

Ingredients

• 2 tablespoons sesame oil

• 6 green onions sliced, green and white parts divided

• 1/2 cup red onion diced. Skip for keto. See Note

• 5 cloves garlic minced

• 1 pound ground pork

• 1 teaspoon fresh grated ginger

• 1 8-oz. can water chestnuts chopped. Skip for keto

• 1 tablespoon sriracha or hot sauce See Note 1

• 14 ounce bag coleslaw mix

• 3 tablespoons coconut aminos See Note 2 for keto or low carb

• 1 tablespoon rice wine vinegar

• 1/8 – 1/4 teaspoon white pepper or black pepper

• salt to taste

• Garnish

• black sesame seeds for garnish

• green parts of sliced green onions from above

• Creamy Chili Sauce

• 1/4 cup mayonnaise see Note 3

• 1-2 tablespoons sriracha or hot sauce

• salt to taste

Directions

• 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.
• 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.
• 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.
• 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.

Notes

Egg Roll in a Bowl is a one-skillet meal that delivers the flavors of a classic egg roll without the wrapper. Ground pork is cooked with aromatics like garlic, ginger, and green onions, then combined with coleslaw mix and a savory blend of coconut aminos, vinegar, and spices. A simple creamy chili sauce made with mayonnaise and hot sauce is drizzled on top just before serving to finish the dish.

This recipe works well because the shredded cabbage cooks quickly and absorbs the seasoned pork and sauce without becoming soggy. Using sesame oil and ginger gives the dish its signature flavor base, while coconut aminos and vinegar provide balance and depth. Cooking everything in stages—starting with aromatics, then pork, then cabbage—helps keep the textures distinct. The creamy chili sauce adds richness and contrast without needing to be cooked.

This dish fits easily into everyday home cooking since it’s fast, uses one pan, and scales well. Leftovers store well in the refrigerator and reheat evenly. Optional ingredients can be skipped or adjusted to suit preferences without changing the overall structure of the recipe.