Healthy Egg Roll in a Bowl with Coleslaw Mix Recipe

Introduction

This Healthy Egg Roll in a Bowl is a flavorful, low-carb dish that captures all the deliciousness of an egg roll without the wrapper. Quick to prepare and packed with fresh veggies and savory pork, it makes a perfect weeknight meal for the whole family.

Ingredients

• 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 or black pepper
• Salt, to taste
• ¼ cup mayonnaise (store-bought or homemade)
• 1-2 tablespoons sriracha (or hot sauce)
• 1 large pinch salt
• Sliced green parts of green onions (reserved)
• Black sesame seeds (optional)

Instructions

1. Step 1: Place a large skillet over medium heat. Add 2 tablespoons of sesame oil and swirl to coat the surface. Heat the oil until it becomes hot and shimmery.
2. Step 2: Add the white parts of the green onions, diced red onion (if using), and minced garlic to the skillet. Stir frequently and sauté until the onions start to soften, about 5 minutes.
3. Step 3: Add the ground pork, grated fresh ginger, chopped water chestnuts (if using), and 1 tablespoon sriracha to the skillet. Cook, stirring frequently, breaking up the pork until it is browned and cooked through, approximately 7 to 10 minutes.
4. Step 4: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, cracked pepper, and salt. Mix thoroughly to combine all flavors.
5. Step 5: Continue cooking the mixture, stirring regularly, until the cabbage is tender and slightly wilted, about 5 minutes more.
6. Step 6: In a small bowl, combine the mayonnaise, 1-2 tablespoons sriracha, and a pinch of salt. Stir well until fully incorporated. Set aside.
7. Step 7: Divide the egg roll mixture evenly into four serving bowls.
8. Step 8: Transfer the creamy chili sauce into a sandwich bag, snip off one corner, and drizzle the sauce over each bowl.
9. Step 9: Sprinkle the reserved green parts of the green onions and black sesame seeds on top of each bowl.
10. Step 10: Serve right away for the best flavor and texture.

Tips & Variations

• For a vegetarian version, substitute ground pork with firm tofu or tempeh and increase garlic and ginger for flavor.
• Add shredded carrots or bean sprouts for extra crunch and nutrition.
• If you prefer less heat, reduce the amount of sriracha or choose a milder hot sauce.
• Use tamari instead of coconut aminos if you want a more traditional soy sauce flavor.

Storage

Store leftover egg roll in a bowl in an airtight container in the refrigerator for up to 3 days. Keep the creamy chili sauce separate and add it just before serving. Reheat gently in a skillet or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, this dish is naturally gluten-free when using coconut aminos instead of soy sauce. Always check your sriracha or hot sauce labels to ensure they are gluten-free as well.

Can I prepare this recipe ahead of time?

You can cook the egg roll mixture a day in advance and refrigerate it. Add the creamy chili sauce and garnishes just before serving to keep the flavors fresh.

Healthy Egg Roll in a Bowl with Coleslaw Mix Recipe

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★★★★★

4.8 from 106 reviews

• Author: Lila
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This Healthy Egg Roll in a Bowl with Coleslaw Mix is a quick and flavorful one-pan meal inspired by the classic egg roll flavors, without the wrapper. Ground pork, fresh vegetables, and a spicy, creamy chili sauce come together for a delicious, low-carb dish that is perfect for a nutritious weeknight dinner.

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Ingredients

Scale 1x2x3x

Skillet Ingredients

• 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 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

Garnish

• Sliced green parts of green onions (reserved)
• Black sesame seeds (optional)

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Instructions

1. Heat the Skillet: Place a large skillet over medium heat and add 2 tablespoons of sesame oil. Swirl the oil to coat the surface and heat until hot and shimmery.
2. Sauté Aromatics: Add the white parts of the green onions, diced red onion if using, and minced garlic to the skillet. Stir frequently and cook until the onions start to soften, about 5 minutes.
3. Cook the Pork: Add the ground pork, grated fresh ginger, chopped water chestnuts if using, and 1 tablespoon of sriracha to the skillet. Stir often, breaking up the pork with a spatula, cooking until browned and cooked through, about 7 to 10 minutes.
4. Add Coleslaw and Seasonings: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, cracked pepper, and salt. Mix thoroughly to combine all flavors.
5. Cook Until Tender: Continue cooking the mixture, stirring regularly, until the cabbage is tender and slightly wilted, approximately 5 more minutes.
6. Prepare Creamy Chili Sauce: In a small bowl, combine the mayonnaise, 1 to 2 tablespoons sriracha, and a pinch of salt. Stir well until completely incorporated and set aside.
7. Serve: Divide the egg roll mixture evenly into four serving bowls.
8. Drizzle Sauce: Transfer the creamy chili sauce into a sandwich bag, snip off one corner, and drizzle the sauce over each bowl.
9. Garnish: Sprinkle the reserved green parts of the green onions and optional black sesame seeds on top of each bowl.
10. Enjoy Immediately: Serve right away for the best flavor and texture.

Notes

• You can omit the water chestnuts if you prefer a smoother texture.
• Adjust the amount of sriracha to match your preferred spice level.
• Use coconut aminos as a gluten-free soy sauce alternative.
• This dish is naturally low-carb and can be served with cauliflower rice for a complete meal.
• Leftovers keep well refrigerated for 2-3 days and reheat quickly in a skillet.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-inspired

Keywords: egg roll in a bowl, healthy egg roll recipe, low carb egg roll, ground pork recipe, quick weeknight dinner, Asian-inspired bowl, stovetop egg roll