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.

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 (more or less 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. 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.
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.
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.
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.
Cook Until Tender: Continue cooking the mixture, stirring often, until the cabbage is tender, about 5 minutes more.
Prepare Creamy Chili Sauce: In a small bowl, mix together mayonnaise, sriracha, and a pinch of salt until smooth and well incorporated. Set aside.
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.

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.

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