Egg Roll in a Bowl with Creamy Chili Sauce
Equipment
- Large Skillet
- Large wooden spoon
- Small mixing bowl
- Silicone spatula
- 4 Serving bowls
- Sandwich-size plastic bag (optional)
- Kitchen scissors (optional)
Ingredients
Meat
- 1 pound Ground pork [454g]
Produce
- 6 Green onions sliced, white and green parts separated
- 1/2 cup Red onion diced (optional) [80g]
- 5 cloves Garlic minced
- 1 teaspoon Fresh ginger grated
- 1 14-ounce bag Coleslaw mix [397g]
Canned Goods
- 1 8-ounce can Water chestnuts chopped (optional) [227g]
Condiments
- 1 tablespoon Sriracha or hot sauce [15ml]
- 3 tablespoons Coconut aminos or soy sauce [45ml]
- 1/4 cup Mayonnaise [60ml]
- 1-2 tablespoons Additional sriracha or hot sauce for sauce [15-30ml]
Oils & Vinegars
- 2 tablespoons Sesame oil [30ml]
- 1 tablespoon Rice wine vinegar [15ml]
Baking & Spices
- 1/8-1/4 teaspoon White pepper freshly cracked (or black pepper)
- to taste Salt
Nuts & Seeds
- to taste Black sesame seeds optional, for garnish
Instructions
Prepare the Egg Roll Filling
- Heat a large skillet over medium heat. Add 2 tablespoons sesame oil and swirl to coat the pan.
- Add white parts of green onions, diced red onion (if using), and minced garlic. Sauté for about 5 minutes, until onions begin to soften.
- Add ground pork, grated ginger, water chestnuts (if using), and 1 tablespoon sriracha. Cook for 7-10 minutes, stirring frequently, until pork is browned and crumbled.
- Add coleslaw mix, coconut aminos, rice wine vinegar, white pepper, and salt. Stir well to combine.
- Cook for another 5 minutes, stirring regularly, until cabbage is tender.
Prepare the Creamy Chili Sauce
- In a small mixing bowl, combine 1/4 cup mayonnaise, 1-2 tablespoons sriracha, and a pinch of salt. Stir until well incorporated.
Serve
- Divide the egg roll mixture equally among 4 serving bowls.
- Transfer the creamy chili sauce to a sandwich bag, snip off one corner, and drizzle over the egg roll mixture.
- Sprinkle with the green parts of the sliced green onions and black sesame seeds (if using).
- Serve immediately.
Notes
Notes:
For a lighter version, use ground turkey or chicken instead of pork. Replace mayonnaise with Greek yogurt in the creamy chili sauce for a tangy, lower-fat alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, or microwave in 30-second intervals. For best flavor and texture, use fresh ginger and garlic instead of pre-minced versions.
Quick Tips:
To thicken the sauce, let it simmer for a few extra minutes uncovered. For a crispier texture, cook the vegetables separately and combine them with the meat just before serving. Use a mandolin to quickly shred cabbage and carrots if you prefer fresh over pre-packaged coleslaw mix. For optimal flavor, toast the sesame seeds before garnishing.
Side Dish Suggestions:
Serve with steamed edamame for added protein and fiber. A simple cucumber salad with rice vinegar dressing complements the flavors well. For a heartier meal, pair with cauliflower rice or brown rice. Steamed broccoli or bok choy make excellent vegetable sides.
Nutritional Benefits:
This dish is rich in protein from the pork, providing essential amino acids for muscle health. Cabbage and carrots offer vitamins C and K, as well as antioxidants. Ginger and garlic have anti-inflammatory properties. The dish is naturally low in carbs, making it suitable for those watching their carbohydrate intake.
Serving Suggestions:
Serve in wide, shallow bowls to showcase the colorful ingredients. Drizzle the creamy chili sauce in a zigzag pattern for visual appeal. Offer additional sriracha or chili oil on the side for those who prefer extra heat. Pair with unsweetened iced green tea or a light lager beer for a refreshing contrast.
Meal Prep Tips:
Chop all vegetables and store them in airtight containers up to 2 days in advance. The creamy chili sauce can be prepared and refrigerated up to 3 days ahead. Cook the meat mixture without the cabbage and store separately; combine and reheat with fresh cabbage when ready to serve for best texture.
Customization Ideas:
For a vegetarian version, substitute the pork with crumbled firm tofu or tempeh. Make it vegan by using plant-based mayo for the sauce. For added crunch, top with chopped peanuts or cashews. Experiment with different vegetables like bell peppers or snap peas for variety. Add a tablespoon of hoisin sauce for a sweeter flavor profile.
