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.

Ingredients

Units Scale

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

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.
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.
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.
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.
Finish cooking: Continue cooking the mixture, stirring regularly, until the cabbage is tender, about 5 minutes more. Remove from heat.
Prepare creamy chili sauce: In a small bowl, combine mayonnaise, sriracha, and a pinch of salt. Stir until fully incorporated and smooth.
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.

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.

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