Egg Roll in a Bowl with Creamy Chili Sauce Recipe

I absolutely love how this Egg Roll in a Bowl with Creamy Chili Sauce Recipe delivers all the flavors of a classic egg roll without the fuss of rolling or frying. It s like a cozy hug on a plate-super satisfying, packed with vibrant veggies, and that creamy chili sauce adds just the right kick of heat and tang. Whether you re short on time or just want a low-carb meal that doesn t skimp on taste, this recipe really works wonders.

When I first tried this dish, I remember being blown away at how effortlessly it comes together and how the textures play so nicely-crunchy cabbage, tender pork, and those little bits of water chestnuts for an unexpected snap. You ll find that making Egg Roll in a Bowl with Creamy Chili Sauce Recipe becomes your go-to for busy weeknights or when you want something healthy and comforting that the whole family goes crazy for.

Ingredients You’ll Need

These ingredients work beautifully together to recreate that classic egg roll flavor, but in a way that s fresh and light. I recommend grabbing fresh ginger for the best aroma, and if you ve never tried coconut aminos, they re a fantastic soy sauce alternative with a slightly sweeter note.

• Sesame oil: Adds a toasty, nutty flavor that s key for that authentic Asian-inspired taste.
• Green onions: Both white and green parts work here-white for aromatics, green sliced for garnish.
• Red onion: Optional but gives a mild sweetness and color contrast.
• Garlic: Fresh minced garlic amps up the savoriness.
• Ground pork: I love its texture and flavor, but you can substitute ground chicken or turkey if you prefer.
• Fresh ginger: Grated for that subtle zing-highly recommended over dried ginger.
• Water chestnuts: Optional, but they add a delightful crunch that s hard to beat.
• Sriracha (or hot sauce): Provides just the right level of heat and depth.
• Coleslaw mix: A quick way to get shredded cabbage and carrots without extra chopping.
• Coconut aminos: A soy-free seasoning with a slightly sweet and salty balance.
• Rice wine vinegar: Adds brightness and balances the richness.
• White or black pepper: Fresh cracked pepper is best for subtle heat.
• Salt: To taste-start small and adjust as you go.
• Mayonnaise: For the creamy chili sauce base, use store-bought or homemade.
• Sriracha (for sauce): Adjust how spicy you want your creamy chili sauce.
• Salt (for sauce): Just a pinch to enhance the sauce flavors.
• Garnishes: Sliced green onion tops and black sesame seeds add color and freshness.

Variations

I love tweaking this Egg Roll in a Bowl with Creamy Chili Sauce Recipe to suit different moods or dietary needs. Feel free to swap proteins or add your favorite veggies to keep things fresh and exciting!

• Protein Swap: I once made this with ground turkey, and my family couldn t tell the difference-it was just as juicy and delicious.
• Vegetarian Version: Try diced tofu or tempeh seasoned and sautéed in place of the pork for a meatless take.
• Mild or Spicy: Adjust sriracha amounts in the dish and sauce to dial down or ramp up the heat depending on your crowd.
• Extra Crunch: Stir in shredded carrots or snap peas for added texture and color.

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

Step 1: Sizzle the Aromatics

Heat your skillet over medium heat and swirl in that sesame oil until it s hot and shimmering. Add the white parts of the green onions, red onions, and minced garlic. Stir frequently for about 5 minutes until everything softens and smells amazing-in the kitchen, this moment signals the flavor base is ready!

Step 2: Brown the Pork with Ginger and Heat

Add the ground pork to the skillet, breaking it apart as it cooks. Stir in grated fresh ginger, chopped water chestnuts if you re using them, and a tablespoon of sriracha. Cook for 7 to 10 minutes, until the pork is browned through. The ginger lifts the pork s flavor beautifully, and that little heat from sriracha warms the dish right up.

Step 3: Toss in the Cabbage and Seasonings

Now, stir in the coleslaw mix along with coconut aminos, rice wine vinegar, freshly cracked pepper, and salt. Keep stirring as the cabbage softens for about 5 minutes. You want it tender but with just a hint of crunch-this is the heart of the egg roll feeling in the bowl.

Step 4: Whip Up the Creamy Chili Sauce

While the main dish cooks down, stir together mayonnaise, 1 or 2 tablespoons of sriracha (depending on your heat tolerance), and a pinch of salt in a bowl. This sauce is where the magic happens-it s creamy, spicy, and complements the savory pork and veggies perfectly. Set it aside until ready to serve.

Step 5: Serve with a Drizzle of Sauce and Garnishes

Divide the egg roll mixture into bowls. For an easy presentation trick, transfer the creamy chili sauce into a small sandwich bag, snip off a corner, and drizzle the sauce like a pro over each serving. Sprinkle on the reserved green onion tops and a few black sesame seeds for that little extra pop. Serve immediately, and watch your friends or family dig in with smiles.

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

Garnishes

I always sprinkle sliced green onions over the top for freshness and a pop of color. Black sesame seeds are my secret weapon-they add a beautiful contrast and a subtle nuttiness. Feel free to toss in some chopped cilantro or even a squeeze of fresh lime if you want a citrusy twist.

Side Dishes

Since this dish is packed with vegetables and protein, I like to keep sides simple. A light cucumber salad or steamed jasmine rice works great. Sometimes, I serve it alongside some quick pickled carrots or even crispy wonton chips for fun textural contrast.

Creative Ways to Present

For special occasions, I ve served Egg Roll in a Bowl with Creamy Chili Sauce Recipe inside hollowed-out bell peppers or even on crispy lettuce cups-it makes it feel fancy, yet easy to enjoy with your hands. Drizzling the sauce in zigzag patterns adds a nice visual touch that impresses every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually last well for about 3 days. The flavors deepen overnight, but I recommend keeping the creamy chili sauce separate until you re ready to serve to keep it fresh.

Freezing

While I haven t frozen the entire dish with the sauce, the cooked pork and veggie mix freezes beautifully on its own. Just thaw in the fridge overnight and reheat gently before adding fresh sauce and garnishes.

Reheating

To reheat, I warm the egg roll mixture in a skillet over medium heat just until heated through-this helps keep that tender-crisp cabbage texture intact. Add the creamy chili sauce after reheating for maximum freshness and flavor.

FAQs

Final Thoughts

This Egg Roll in a Bowl with Creamy Chili Sauce Recipe has become a staple for me because it s quick, flavorful, and endlessly flexible. I love sharing it with friends who say they can t believe how simple it is to get those classic egg roll flavors-without the mess or deep-frying. Give it a try yourself, and I promise you ll be reaching for this one again and again. It s just one of those recipes that feels like a little celebration every time you eat it.

Egg Roll in a Bowl with Creamy Chili Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 149 reviews

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Low Carb

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Description

This Egg Roll in a Bowl with Creamy Chili Sauce is a flavorful, low-carb, and easy-to-make dish inspired by classic egg rolls but without the wrapper. It features ground pork sautéed with fresh vegetables like cabbage, onions, and water chestnuts, all tossed in a savory mix of coconut aminos, rice vinegar, and spicy sriracha. The dish is completed with a creamy, spicy chili mayo drizzle and garnished with green onions and black sesame seeds, making it a perfect quick weeknight dinner or meal prep option.

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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 (more or less 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. Once warm, add 2 tablespoons of sesame oil and swirl the pan to coat the surface evenly. Heat until the oil is hot and shimmering.
2. Sauté Aromatics: Add the white parts of sliced green onions, diced red onion, and minced garlic to the skillet. Stir frequently and cook for about 5 minutes until the onions soften.
3. Cook the Pork: Add the ground pork, grated fresh ginger, chopped water chestnuts (if using), and 1 tablespoon sriracha to the skillet. Cook while stirring regularly until the pork is browned and crumbled, roughly 7 to 10 minutes.
4. Add Vegetables and Seasoning: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked pepper, and salt. Mix well to combine all ingredients thoroughly.
5. Cook Until Tender: Continue cooking the mixture, stirring often, until the cabbage is tender, about 5 minutes more.
6. Prepare Creamy Chili Sauce: In a small bowl, mix together mayonnaise, sriracha, and a pinch of salt until smooth and well incorporated. Set aside.
7. Plate and Serve: Divide the egg roll mixture evenly into 4 bowls. Transfer the creamy chili sauce into a sandwich bag, snip a corner, and drizzle over the bowls. Garnish with sliced green onion tops and black sesame seeds. Serve immediately.

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Notes

• Diced red onion is optional but adds a nice sweetness and texture to the dish.
• Water chestnuts add crunch but can be omitted if preferred.
• Sriracha can be adjusted to taste for spiciness or substituted with another hot sauce.
• Coconut aminos provide a soy-free alternative to soy sauce and add umami flavor.
• Green onion tops are reserved for garnish to add freshness and color.

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Nutrition

• Serving Size: 1 bowl (approximately 1/4 of recipe)
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 75mg