Description
This Asian-inspired Egg Roll in a Bowl is a quick and flavorful skillet meal that captures the essence of classic egg rolls without the wrapper. Ground pork, fresh vegetables, and aromatic seasonings are sautéed together for a savory and satisfying dish, finished with a creamy chili sauce for a spicy kick. Perfect for a weeknight dinner, it’s a low-carb, gluten-free alternative to traditional egg rolls.
Ingredients
Scale
Egg Roll in a Bowl
- 2 tablespoons sesame oil
- 6 green onions, sliced (white and green parts separated)
- ½ 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
- ⅛-¼ teaspoon freshly cracked white pepper (or black pepper)
- Salt, to taste
Creamy Chili Sauce
- ¼ cup mayonnaise (store-bought or homemade)
- 1-2 tablespoons sriracha (or hot sauce)
- 1 large pinch salt (more or less to taste)
- Sliced green onions (green parts), for garnish
- Black sesame seeds, for garnish
Instructions
- Prepare the Egg Roll in a Bowl: Heat a large skillet over medium heat and add the sesame oil. This warms the pan and oil for sautéing the aromatics.
- Sauté aromatics: Add the white parts of the green onions, diced red onion if using, and minced garlic to the skillet. Cook for about 5 minutes until softened and fragrant.
- Cook the pork mixture: Add the ground pork, grated fresh ginger, chopped water chestnuts if using, and 1 tablespoon sriracha. Cook, breaking up the pork with a spoon, until browned and cooked through, about 7-10 minutes.
- Add vegetables and seasonings: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked white or black pepper, and salt to taste. Continue cooking until the cabbage is tender, approximately 5 minutes.
- Prepare the creamy chili sauce: In a small bowl, combine the mayonnaise, 1-2 tablespoons sriracha, and a pinch of salt. Mix thoroughly until smooth and creamy.
- Serve: Divide the egg roll mixture evenly into serving bowls.
- Garnish and finish: Drizzle the creamy chili sauce over the bowls, sprinkle with the reserved green parts of the sliced green onions and a pinch of black sesame seeds for added texture and flavor. Serve immediately.
Notes
- Water chestnuts add a nice crunch but can be omitted if unavailable.
- Adjust sriracha amounts in both the egg roll mix and sauce to control heat level.
- Using coconut aminos instead of soy sauce makes this recipe gluten-free.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can substitute ground turkey or chicken for a leaner option.
