Egg Roll in a Bowl with Creamy Chili Sauce

This egg roll in a bowl with creamy chili sauce is a splendidly flavorful, quick Whole30 recipe made in a single pan. It’s a low carb, keto friendly, and paleo slaw that becomes an irresistible Asian dinner recipe the entire family will love. P.S. That creamy chili sauce? WHOA.

🥘 What Makes This Recipe So Good

• It’s all of the goodness of an egg roll without the unhealthy, deep-fried wrapper. Topping all of it with a creamy chili sauce takes the flavors on this egg roll in a bowl recipe to an entire other level!
• Prep is super easy because of premadecoleslaw mix. You only need one skillet for this slaw recipe, so clean up is simple, too!
• It’s Whole30 compliantso there are Perfect for those with allergies or who are only attempting to eat healthy! We adore it a lot, we featured it in our Whole30 Meal Plan!
• It’s really easy to make a keto egg roll in a bowl using this recipe. Just swap out the coconut aminos for Braggs Aminos, Lite Tamari, or your favorite soy sauce (if you happen to’re not also Whole30). Leave out the water chestnuts, and use a keto-friendly, low-carb hot sauce.

👩🏼‍🍳 Chef’s Tips

• This recipe makes enough to serve two with leftovers or 4 without. It’s improbable for meal prep, just be certain you store the creamy spicy mayo / red chili sauce individually.
• The sauce needs to be thick and wealthy, so be certain you simmer it down enough. It shouldn’t be very liquid!
• If you’ll be able to’t eat eggs and aren’t on a Whole30try a vegan mayo rather than 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 a part of a can of coconut milk.
• Check out my Whole30 sriracha recipe for the creamy red chili sauce; it’s amazing! If you don’t have time, simply sub your favorite Whole30 compliant hot sauce in for the sriracha.

💬 Frequently Asked Questions

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Egg Roll in a Bowl with Creamy Chili Sauce

Prep:15 minutes minutes

Cook:20 minutes minutes

Total:35 minutes minutes

A splendidly flavorful, super quick Asian-inspired skillet meal that matches a wide range of dietary needs. Naturally Whole30, paleo, keto, low carb, gluten free, and dairy free.

Ingredients

For the Egg Roll in a Bowl

For the Creamy Chili Sauce

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 onionand 5 cloves garlic to skillet and stir to include. Sauté, stirring steadily, until red onions begin to melt, roughly 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 steadily, until pork is browned and crumbled, roughly 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 recurrently, until cabbage is tender, roughly 5 minutes.

For the Creamy Chili Sauce

• Add ¼ cup mayonnaise, 1-2 tablespoons srirachaand 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.

Notes

• Sriracha (or Hot Sauce): If you’re on a Whole30 round, be certain your sriracha or hot sauce is compliant. You can use a store-bought compatible hot sauce like Frank’s Red Hot, or make your personal Whole30 sriracha using my recipe.
• Mayo: If you’re using store-bought mayo, make certain 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’ll be able to omit the red onion to shave off roughly 1g net carbs per serving.

Nutrition Information

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