Healthy Egg Roll in a Bowl with Coleslaw Mix
This keto egg roll in a bowl recipe is loaded with seasoned ground pork, crunchy coleslaw mix, and topped with an addictive creamy chili sauce that'll have you licking the bowl clean. It’s naturally Whole30, paleo, low carb, gluten free, and dairy free!
Ingredients
- 2 tablespoonssesame oil
- 6green onions (sliced, white and green parts separated)
- ½ cupdiced red onion (optional, see notes)
- 5 clovesgarlic (minced)
- 1 poundground pork
- 1 teaspoongrated fresh ginger
- 18-ounce can water chestnuts (chopped; optional, see notes)
- 1 tablespoonsriracha (or hot sauce, see notes)
- 114-ounce bag coleslaw mix
- 3 tablespoonscoconut aminos (see notes)
- 1 tablespoonrice wine vinegar
- ⅛ teaspoonfreshly cracked white pepper (or freshly cracked black pepper)
- salt (to taste)
- ¼ cupmayonnaise (store-bought or homemade)
- 1 tablespoonssriracha (or hot sauce)
- 1 largepinch salt (more or less to taste)
- sliced green onions (green parts, reserved from above)
- black sesame seeds
Directions
How to make egg roll in a bowl
- 1
Heat large skillet over medium heat. When pan is warm, add 2 tablespoons sesame oil and swirl pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
- 2
When oil is hot, add white parts of 6 green onions, ½ cup diced red onion, and 5 cloves garlic to skillet and stir to incorporate. Sauté, stirring frequently, until red onions begin to soften, approximately 5 minutes.
- 3
When onions have softened, add 1 pound ground pork, 1 teaspoon grated fresh ginger, 1 8-ounce can water chestnuts (if using), and 1 tablespoon sriracha to skillet. Cook, stirring frequently, until pork is browned and crumbled, approximately 7 to 10 minutes.
- 4
When pork is cooked through, add 1 14-ounce bag coleslaw mix, 3 tablespoons coconut aminos, 1 tablespoon rice wine vinegar, ⅛-¼ teaspoon freshly cracked white pepper (to taste), and salt to skillet. Stir until ingredients are well incorporated.
- 5
Continue cooking egg roll mixture, stirring regularly, until cabbage is tender, approximately 5 minutes.
For the creamy chili sauce
- 1
Add ¼ cup mayonnaise, 1-2 tablespoons sriracha, and 1 large pinch salt to mixing bowl. Stir together ingredients until fully incorporated. Set aside.
To serve
- 1
Divide egg roll mixture equally between 4 serving bowls.
- 2
Transfer creamy chili sauce to sandwich bag. Snip one corner off bag and use as piping bag to drizzle chili sauce over top off egg roll mixture.
- 3
Sprinkle green parts of sliced green onions over chili sauce. Garnish bowls with black sesame seeds if desired and serve immediately.