If you’re craving the flavors of an egg roll without the hassle of frying or wrapping, this Egg Roll in a Bowl with Creamy Chili Sauce Recipe is your new best friend. It’s a quick, nutritious, and mouth-watering way to enjoy all those classic ingredients straight from your skillet into a bowl, topped with a zesty and luscious chili sauce that ties everything together perfectly.
Why You’ll Love This Recipe
- Speedy and Easy: Perfect for busy weeknights, this one-pan wonder comes together in just about 35 minutes.
- All the Flavor, Less Fuss: Enjoy the essence of a classic egg roll without dealing with wrappers or frying oil.
- Fresh and Customizable: Packed with vibrant veggies and spices, you can easily swap ingredients to suit your taste or dietary needs.
- Creamy Chili Sauce Finish: That spicy, creamy drizzle takes it to the next level and makes every bite absolutely addictive.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients. Each one plays a role – from the rich, savory pork and crunchy water chestnuts, to the fresh crunch of coleslaw mix, finished with the hot-sweet kick of sriracha in the creamy chili sauce. It’s a harmony of textures and flavors you’ll love!
- Sesame oil: Adds a toasty depth and nutty aroma, essential for that authentic Asian-inspired flavor.
- Green onions: The whites create a fragrant base while the green parts add fresh color and garnish.
- Ground pork: Provides juicy, savory richness that carries all the flavors beautifully.
- Coleslaw mix: A perfect, crunchy veggie blend that softens just enough without losing its bite.
- Sriracha: Gives the dish its spicy zing and helps build the flavorful creamy chili sauce.
- Coconut aminos: A soy-replacement that adds subtle umami and sweetness.
- Mayonnaise: Creates the creamy base for the chili sauce that balances spice with smoothness.
- Water chestnuts (optional): For extra crunch and a nice contrast in texture.
Variations
This Egg Roll in a Bowl with Creamy Chili Sauce Recipe is wonderfully flexible — your perfect canvas for customization. Whether you’re cooking for dietary restrictions or just love to experiment in the kitchen, there are plenty of delicious tweaks to make this dish your own.
- Make it vegetarian: Swap out ground pork for crumbled tofu or tempeh for a plant-based alternative packed with protein.
- Spice it up: Add extra sriracha or a dash of chili flakes in the cooking process for heat lovers who crave fire.
- Change your protein: Use ground chicken, turkey, or even beef depending on what you have on hand or prefer.
- Switch up sauces: If coconut aminos aren’t available, low-sodium soy sauce works beautifully too.
- Extra crunch: Toss in chopped water chestnuts or shredded carrots to boost the veggie texture and color.
How to Make Egg Roll in a Bowl with Creamy Chili Sauce Recipe
Step 1: Sauté the Aromatics
Start by heating sesame oil in a large skillet over medium heat until shimmering and fragrant. Toss in the white parts of the green onions, diced red onion (if using), and minced garlic. Sauté gently, stirring often, until the onions soften and release their amazing aroma — this should take about 5 minutes. This step builds the flavorful foundation for the entire dish.
Step 2: Brown the Pork and Add Seasonings
Once your aromatics are perfectly softened, add the ground pork, freshly grated ginger, chopped water chestnuts (if using), and sriracha. Stir constantly as you cook until the pork is thoroughly browned and broken apart into crumbles – about 7 to 10 minutes. This mixture should smell savory, spicy, and utterly inviting.
Step 3: Mix in the Veggies and Sauces
Time to fold in the coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked white pepper, and salt. Stir everything well so the cabbage wilts slightly while soaking up those rich and tangy flavors. Continue cooking and stirring regularly until the cabbage is tender – about 5 minutes. The colors and aroma will be irresistible as the dish nears perfection.
Step 4: Whip Up the Creamy Chili Sauce
While your egg roll mixture finishes cooking, mix mayonnaise, 1 to 2 tablespoons sriracha, and a pinch of salt in a small bowl until smooth. This creamy chili sauce adds a luscious, spicy contrast that accentuates the savory pork and crunchy veggies beautifully – trust me, it’s the secret sauce you’ll keep coming back to.
Step 5: Plate and Garnish
Divide the egg roll mixture evenly between bowls. Use a small piping bag or sandwich bag with a snipped corner to drizzle the creamy chili sauce over the top in pretty ribbons. Sprinkle the green parts of the sliced green onions and black sesame seeds for that final pop of color and subtle nuttiness. Serve immediately, and get ready to swoon over every bite!
Pro Tips for Making Egg Roll in a Bowl with Creamy Chili Sauce Recipe
- Use Fresh Ginger: Freshly grated ginger brightens the whole dish, so avoid powdered ginger for this recipe’s best flavor.
- Don’t Overcook the Cabbage: Keep an eye on the coleslaw mix and pull it off the heat while still slightly crisp for wonderful texture.
- Adjust Sriracha to Taste: If you love heat, add more sriracha both in the cooking and the chili sauce; if not, dial it back for mild but flavorful results.
- Prepare Sauce Ahead: The creamy chili sauce can be made in advance and stored in the fridge for up to a week to save time on busy nights.
How to Serve Egg Roll in a Bowl with Creamy Chili Sauce Recipe
Garnishes
Garnishing is where this dish really pops! Fresh sliced green onions bring brightness and crunch, while black sesame seeds add a subtle nutty flavor and striking contrast. You can also sprinkle toasted sesame seeds or even a few sprigs of fresh cilantro for a twist. The garnishes not only enhance flavor but create a restaurant-quality presentation at home.
Side Dishes
This Egg Roll in a Bowl is hearty enough on its own, but pairing it with light, refreshing sides makes for a well-rounded meal. Think steamed jasmine rice or cauliflower rice for a low-carb option, simple miso soup, or crisp cucumber salad dressed with rice vinegar and sesame oil. These sides balance the bold flavors and add variety to the table.
Creative Ways to Present
Presentation can transform this humble bowl into a feast for the eyes. Serve the egg roll mixture in pretty ceramic bowls and pipe the creamy chili sauce on top in elegant swoops or dots. Layering the cabbage mixture on a bed of shredded lettuce or inside lettuce cups creates a fun, hand-held option. For a party, offer toppings like chopped peanuts, shredded carrots, and fresh herbs so guests can customize each bowl.
Make Ahead and Storage
Storing Leftovers
Egg Roll in a Bowl leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To keep that fresh crunch and flavor, store the creamy chili sauce separately and add it just before serving. This way, your leftovers feel just as vibrant as when freshly made.
Freezing
This dish can be frozen, but since fresh veggies like coleslaw mix lose some texture, it’s best to freeze only the cooked pork and sauce mixture without the cabbage. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the leftovers in a skillet over medium heat just until heated through, stirring occasionally. If the mixture seems dry, splash in a little water or broth. Reheat the creamy chili sauce separately in the microwave or mix fresh before serving for best texture and taste.
FAQs
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Can I make this Egg Roll in a Bowl with Creamy Chili Sauce Recipe gluten-free?
Absolutely! Use gluten-free soy sauce or tamari instead of coconut aminos if needed, and double-check your hot sauce ingredients. This recipe is naturally gluten-free-friendly with simple swaps.
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What can I substitute for ground pork?
You can swap ground pork for ground chicken, turkey, beef, or even plant-based protein crumbles to suit your preference or dietary needs without sacrificing flavor.
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Is the creamy chili sauce very spicy?
The sauce has a pleasant kick but is balanced by mayonnaise to tone down the heat. You can adjust the sriracha amount to make it milder or spicier based on your taste.
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Can I prepare this dish ahead of time for meal prep?
Yes, the egg roll mixture can be cooked in advance and stored in the fridge. Keep the creamy chili sauce in a separate container until ready to serve for freshest flavor and texture.
Final Thoughts
There’s just something so satisfying about digging into a hot, flavorful bowl that tastes like comfort food but is quick and easy to make. With this Egg Roll in a Bowl with Creamy Chili Sauce Recipe, you get all those amazing egg roll vibes in less time and with less mess – making it a must-try for busy weeknights or cozy dinners. So grab your skillet and get cooking; I promise this dish will quickly become one of your favorites to whip up again and again!
PrintEgg Roll in a Bowl with Creamy Chili Sauce Recipe
Egg Roll in a Bowl with Creamy Chili Sauce is a quick and flavorful low-carb dish that captures the classic tastes of an egg roll without the wrapper. This skillet-cooked recipe features ground pork, crunchy coleslaw mix, and a savory blend of seasonings, topped with a spicy, creamy sriracha mayo sauce. Perfect for a weeknight meal, it combines Asian-inspired flavors in a simple one-pan dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
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 (to taste)
Suggested Garnishes
- Sliced green onions (green parts, reserved from above)
- Black sesame seeds
Instructions
- Heat the skillet: Heat a large skillet over medium heat. Once warm, add 2 tablespoons of sesame oil and swirl to coat the bottom. Heat until the oil is hot and shimmering.
- Sauté aromatics: Add the white parts of the green onions, diced red onion (if using), and minced garlic. Stir frequently and sauté until the onions soften, about 5 minutes.
- Cook pork mixture: Add ground pork, grated fresh ginger, chopped water chestnuts (if using), and sriracha to the skillet. Cook while stirring frequently until the pork is browned and broken into crumbles, about 7 to 10 minutes.
- Add vegetables and seasonings: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked white pepper, and salt. Mix well to combine all ingredients.
- Cook until tender: Continue to cook, stirring regularly, until the cabbage softens, about 5 minutes, ensuring the mixture is heated through and flavors meld.
- Prepare creamy chili sauce: In a small bowl, combine mayonnaise, sriracha, and a pinch of salt. Stir thoroughly until smooth and well blended. Set aside.
- Serve: Divide the egg roll mixture evenly among 4 bowls. Transfer the creamy chili sauce into a sandwich bag, snip one corner, and drizzle the sauce over each bowl. Garnish with the green parts of the sliced green onions and black sesame seeds if desired. Serve immediately.
Notes
- The diced red onion is optional but adds sweetness and texture.
- Water chestnuts add extra crunch but can be omitted if preferred.
- Sriracha can be adjusted to taste for heat or replaced with another hot sauce.
- Coconut aminos is a soy sauce alternative that adds umami; regular soy sauce can be used if preferred.
- Using freshly cracked white or black pepper allows control over spice intensity.
- The creamy chili sauce can be made ahead and stored refrigerated for up to 2 days.
