Egg Roll in a Bowl with Creamy Chili Sauce (2024)

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

• ▢ ¼ cup mayonnaise store-bought or homemade
• ▢ 1-2 tablespoons sriracha or hot sauce
• ▢ 1 large pinch salt more or less to taste

Suggested Garnishes

• ▢ sliced green onions green parts, reserved from above
• ▢ black sesame seeds

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.

• 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.

• 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 regularly, until cabbage is tender, approximately 5 minutes.

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.

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.

• 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.