Egg Roll in a Bowl with Creamy Chili Sauce (Whole30, Low Carb, Keto, Paleo)

This egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe made in one skillet. This low carb, keto friendly, and paleo “crack slaw,” as it’s affectionately called, is an addictive Asian dinner recipe the whole family will love. P.S. That creamy chili sauce – WHOA

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So, my Whole30 egg roll in a bowl recipe, complete with the life-changing creamy chili sauce, is a reader favorite and has been for ages. I get it! It’s low carb and paleo, easy to make for dinner, and so full of flavor. Personally, I feel like it belongs on every Whole30 meal plan.
This “crack slaw” recipe is, pretty sure, my husband’s favorite recipe I’ve ever written. Or made, or brought into our house. And the fact that he cooks it easily is a true testament to just how easy of a low carb recipe it is. Really, this man does not cook.

But he definitely decided to cook when I was, you know, 7 weeks pregnant in January. We’d previously decided to do a Whole30 then, but then I got those two lines on the stick, and shortly after I was surviving on Poptarts and lemon water. At one point telling my assistant that I was gagging because “there was hot garbage somewhere in the world.”

This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet.

• Course Main Course


• Cuisine American, Asian


• Keyword keto egg roll in a bowl, paleo egg roll in a bowl, whole30 egg roll in a bowl


• Prep Time 5 minutes


• Cook Time 20 minutes


• Total Time 25 minutes


• Servings people


• Calories 416 kcal


• Author Cheryl Malik

Ingredients

•     2 tablespoons sesame oil


•     6 green onions sliced, green and white parts divided


•     1/2 cup red onion diced. Skip for keto. See Note


•     5 cloves garlic minced


•     1 pound ground pork


•     1 teaspoon fresh grated ginger


•     1 8-oz. can water chestnuts chopped. Skip for keto


•     1 tablespoon sriracha or hot sauce See Note 1


•     14 ounce bag coleslaw mix


•     3 tablespoons coconut aminos See Note 2 for keto or low carb


•     1 tablespoon rice wine vinegar


•     1/8 - 1/4 teaspoon white pepper or black pepper


•     salt to taste

Garnish

•     black sesame seeds for garnish


•     green parts of sliced green onions from above

Creamy Chili Sauce

•     1/4 cup mayonnaise see Note 3


•     1-2 tablespoons sriracha or hot sauce


•     salt to taste

Instructions

•     Heat sesame oil in a large skillet and place over medium heat.


•     Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.


•     Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.


•     Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.


•     Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.


•     To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.

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