Egg Roll in a Bowl with Creamy Chili Sauce Recipe

I absolutely love sharing this Egg Roll in a Bowl with Creamy Chili Sauce Recipe because it hits all the right notes-savory, slightly spicy, with great texture. It s like all the joy of eating an egg roll without the hassle of wrapping or frying. When I first tried this recipe, it quickly became a weeknight favorite; you get a satisfying meal on the table in under 40 minutes that feels both hearty and fresh.

You’ll find that this dish works perfectly whether you re craving comfort food or want something relatively light with bold flavors. Plus, the creamy chili sauce takes it up a notch-it adds just the right amount of kick and creaminess. Trust me, once you try this Egg Roll in a Bowl with Creamy Chili Sauce Recipe, it s going to become your go-to when you want quick dinner magic without sacrificing flavor.

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Ingredients You’ll Need

The ingredients here balance savory, spicy, and fresh flavors beautifully. Many of these are classic Asian-style staples you might already have, and if not, they re pretty easy to find. I always recommend using fresh garlic and ginger-they really make a difference when you want a vibrant flavor.

• Sesame oil: Adds a toasty, nutty aroma that s essential for that authentic egg roll taste.
• Green onions: I separate the white and green parts-a little trick for layering flavor through cooking and garnishing.
• Red onion (optional): Adds a subtle sweetness and depth; if you don t have it on hand, the recipe still works great without it.
• Garlic: Freshly minced garlic delivers pungency that wakes up the whole dish.
• Ground pork: The star protein here-leans well with the seasonings and keeps the dish hearty.
• Fresh ginger: Grated fresh is ideal; that zingy freshness really brightens the flavor.
• Water chestnuts (optional): For crunch! If you love a little texture contrast, don t skip em.
• Sriracha or hot sauce: Gives the dish its signature spicy kick, adjust according to your heat tolerance.
• Coleslaw mix: Just cabbage and carrots here-super easy and so satisfying as the main veggie.
• Coconut aminos: A lovely soy sauce substitute that s slightly sweet and less salty.
• Rice wine vinegar: Balances the richness with a mild tanginess.
• White or black pepper: Freshly cracked for that peppery zing.
• Mayonnaise: For the creamy chili sauce, gives it richness and a silky texture.
• Black sesame seeds (optional garnish): Adds a subtle nutty crunch and makes the dish look fancy without effort.

Variations

I like to tweak this Egg Roll in a Bowl with Creamy Chili Sauce Recipe depending on what I have or who I m cooking for. Feel free to mix it up-you ll be surprised how versatile this recipe truly is!

• Protein swap: I ve made this with ground turkey or chicken for a leaner option, and it still turns out deliciously tender.
• Vegetarian version: Try firm tofu or tempeh in place of pork, and use tamari instead of coconut aminos to keep it gluten-free.
• Extra veggies: Toss in shredded carrots, snap peas, or bell peppers when you want more color and crunch.
• Heat level: Adjust the sriracha in both the bowl and sauce to make it mild, medium, or fiery-you control the spice!

How to Make Egg Roll in a Bowl with Creamy Chili Sauce Recipe

Step 1: Prep Your Aromatics and Heat Your Pan

Start by heating your skillet over medium heat and adding sesame oil. I like to swirl the pan so the oil coats the surface evenly, which helps everything cook beautifully without sticking. Once you see the oil shimmer a bit, toss in the white parts of the green onions, red onions if you re using them, and minced garlic. Stir frequently and let them soften for about 5 minutes-that smell is going to make your kitchen smell incredible!

Step 2: Cook the Pork with Flavor Boosters

Add the ground pork, grated ginger, chopped water chestnuts (if using), and sriracha right into the skillet with your softened aromatics. Break the pork apart with your spatula and keep stirring to get it nice and crumbly. This usually takes about 7 to 10 minutes. I like to taste as I go here-the ginger and sriracha will give layers of warmth and spice that make this dish sing.

Step 3: Mix in Cabbage and Seasonings

Once the pork is browned and cooked through, add in your coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked pepper, and salt. Stir everything to combine and cook for another 5 minutes or until the cabbage is tender but still has a little bite. The balance here is key; you want that slight crunch to keep things interesting rather than soggy.

Step 4: Whip Up the Creamy Chili Sauce

While your bowl is finishing up, mix mayonnaise, sriracha, and a pinch of salt in a small bowl until smooth. Adjust the heat to your liking-sometimes I go heavier on the sriracha for a full-on spicy kick, other times just a hint for balance. This sauce is what elevates the whole dish, adding that perfect creamy-spicy contrast.

Step 5: Assemble & Serve Like a Pro

Divide the egg roll mixture into bowls, then transfer your creamy chili sauce to a sandwich bag, snip a tiny corner, and drizzle it artistically over the top. Sprinkle with the reserved green parts of the green onions and black sesame seeds if you want a little fancy flair. Serve immediately while it s warm and fresh-you ll love how simple yet impressive this presentation looks.

How to Serve Egg Roll in a Bowl with Creamy Chili Sauce Recipe

Garnishes

I almost always keep it simple with sliced green onions and a sprinkle of black sesame seeds-they add fresh color and a subtle crunch. Sometimes I like to throw on a few cilantro leaves for a fresh herbal note or even a squeeze of lime for brightness. But really, the creamy chili sauce is the star garnish that gives this dish its soul.

Side Dishes

Because this bowl is packed with veggies and protein, I usually keep sides light. A simple steamed jasmine rice or cauliflower rice works well if you want something more substantial. When hosting, I like pairing it with an easy cucumber salad to balance the heat and richness.

Creative Ways to Present

For a fun dinner party twist, I ve served this in small lettuce cups for a hands-on experience. Another idea is layering the egg roll mixture over rice noodles and drizzling the creamy chili sauce in zigzags-looks gorgeous and tastes fantastic. These simple touches make it feel festive and loved.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for 3-4 days. Just make sure to keep the chili sauce separate if you can to prevent sogginess, and drizzle right before serving again. Reheated gently, it tastes almost as fresh as the first round.

Freezing

I ve frozen the cooked pork and veggie mix without the sauce before, and it freezes well for up to 3 months. When you re ready to eat, thaw overnight in the fridge and reheat on the stove. I recommend making fresh creamy chili sauce each time for best flavor and texture.

Reheating

Reheat leftovers over medium heat in a skillet, stirring occasionally so the mixture warms evenly and the cabbage doesn t get too soft. Adding a splash of water or broth can help refresh the veggies. Then just top with freshly made creamy chili sauce for the best experience.

FAQs

Final Thoughts

This Egg Roll in a Bowl with Creamy Chili Sauce Recipe has become such a staple in my menu rotation because it s quick, comforting, and endlessly flexible. It s one of those dishes you can rely on when you want something satisfying without spending hours in the kitchen. I m so excited for you to try it-you ll probably find yourself making it again and again, just like I did!

Egg Roll in a Bowl with Creamy Chili Sauce Recipe

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• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

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Description

This Egg Roll in a Bowl with Creamy Chili Sauce is a flavorful, low-carb alternative to traditional egg rolls. Ground pork, fresh vegetables, and a zesty mix of seasonings come together in a savory skillet dish topped with a spicy, creamy chili sauce. Quick to prepare and packed with bold Asian-inspired flavors, it’s a perfect weeknight dinner that requires no wrappers or frying.

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Ingredients

Units USM Scale 1x2x3x

For the Egg Roll in a Bowl

• 2 tablespoons sesame oil
• 6 green onions (sliced, white and green parts separated)
• 1/2 cup diced red onion (optional)
• 5 cloves garlic (minced)
• 1 pound ground pork
• 1 teaspoon grated fresh ginger
• 1 8–ounce can water chestnuts (chopped; optional)
• 1 tablespoon sriracha (or hot sauce)
• 1 14–ounce bag coleslaw mix
• 3 tablespoons coconut aminos
• 1 tablespoon rice wine vinegar
• 1/8-1/4 teaspoon freshly cracked white pepper (or black pepper)
• salt (to taste)

For the Creamy Chili Sauce

• 1/4 cup mayonnaise (store-bought or homemade)
• 1-2 tablespoons sriracha (or hot sauce)
• 1 large pinch salt (to taste)

Suggested Garnishes

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

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Instructions

1. Heat the skillet: Place a large skillet over medium heat. Add 2 tablespoons sesame oil and swirl to coat the surface evenly. Heat until the oil is hot and begins to shimmer.
2. Sauté aromatics: Add the white parts of the green onions, diced red onion, and minced garlic to the skillet. Stir frequently and cook until the onions start to soften, about 5 minutes.
3. Cook pork and seasonings: Add ground pork, grated fresh ginger, chopped water chestnuts (if using), and sriracha to the skillet. Cook while stirring frequently until the pork is browned and crumbled, approximately 7 to 10 minutes.
4. Add vegetables and sauces: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked white or black pepper, and salt to the skillet. Mix well to combine all ingredients.
5. Finish cooking: Continue cooking the mixture, stirring regularly, until the cabbage is tender, about 5 minutes more. Remove from heat.
6. Prepare creamy chili sauce: In a small bowl, combine mayonnaise, sriracha, and a pinch of salt. Stir until fully incorporated and smooth.
7. Serve: Divide the egg roll mixture evenly among four bowls. Transfer the creamy chili sauce to a sandwich bag, snip a corner, and drizzle over the egg roll bowls. Garnish with the reserved green parts of the green onions and black sesame seeds if desired. Serve immediately.

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Notes

• Red onion is optional but adds a nice mild sweetness and color; you can omit if preferred.
• Water chestnuts add crunch and texture but can be left out if unavailable.
• Sriracha can be adjusted to preferred spice level or substituted with another hot sauce.
• Coconut aminos serve as a soy sauce alternative, making this recipe gluten-free and soy-free. Regular soy sauce can be used if not restricted.

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Nutrition

• Serving Size: 1 bowl (approx. 1/4 recipe)
• Calories: 320
• Sugar: 5g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 85mg