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Egg Roll in a Bowl with Creamy Chili Sauce Recipe

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4.7 from 60 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook until tender: Continue to cook, stirring regularly, until the cabbage softens, about 5 minutes, ensuring the mixture is heated through and flavors meld.
  6. 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.
  7. 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.

Find it online: https://queenrecipe.com/egg-roll-in-a-bowl-with-creamy-chili-sauce-recipe/