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Egg Roll in a Bowl with Creamy Chili Sauce

This Egg Roll in a Bowl is a deconstructed version of the classic Chinese appetizer, transformed into a quick and satisfying meal. Packed with savory ground pork, crisp vegetables, and aromatic Asian flavors, it's topped with a zesty creamy chili sauce for an extra kick. This low-carb, high-protein dish delivers all the taste of an egg roll without the deep-fried wrapper.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 450 kcal

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

This Egg Roll in a Bowl with Creamy Chili Sauce is a quick, delicious, and healthier alternative to traditional egg rolls. It's perfect for busy weeknights or when you're craving Asian flavors without the guilt of deep-fried foods. For a gluten-free version, ensure you use a gluten-free soy sauce alternative.
Keyword Asian Inspired, Easy Dinner, One-Pan Meal, Pork Recipe