Egg Roll In A Bowl Served With Creamy Chili Sauce
5/5 - (1 vote)

This Whole30 egg roll in a bowl with creamy chili sauce is a deliciously savory, one-pan Whole30 meal.

It’s a low-carb, keto-friendly, and paleo slaw that transforms into a delicious Asian supper recipe that the whole family will enjoy. P.S. That creamy chili sauce is out of this world.

With creamy spicy mayo and sliced green onions on top, this egg roll in a bowl recipe is served in two bowls.

Why This is the MOST EXCELLENT version of the recipe.

It has all the flavor of an egg roll but none of the fattening deep-fried wrapper. Because of the readymade coleslaw mix, preparation is a breeze.

The use of spicy mayo to top it all off elevates the tastes in this egg roll in a bowl recipe to new heights!

There are no added sugars, grains, gluten, or soy in this Whole30-compliant recipe. Perfect for people with food sensitivities or simply wanting to eat more healthily! It’s so good that we included it in our Whole30 Meal Plan!

Using this recipe, you can make a keto egg roll in a bowl in no time.

If you’re not on the Whole30, replace the coconut aminos with Braggs Aminos, Lite Tamari, or your favorite soy sauce. Remove the water chestnuts and replace them with a low-carb, keto-friendly spicy sauce.

This slaw recipe only requires one skillet, making cleanup a breeze!

Egg Roll In A Bowl
Egg Roll In A Bowl (salt and Lavender)

Chef’s Advice

  • This meal serves two people with leftovers or four people without. It’s great for meal prep as long as you keep the creamy spicy mayo and red chili sauce separate.
  • Make sure the sauce is thick and rich by simmering it long enough. It shouldn’t be too watery!
    If you can’t eat eggs and aren’t doing the Whole30, make the red chili sauce with vegan mayonnaise instead of regular mayonnaise. If you’re doing the Whole30 and can’t have eggs, replace the mayonnaise with coconut cream, which is the solid white part of a can of coconut milk.
  • For the creamy red chili sauce, use my Whole30 sriracha recipe; it’s delicious! If you don’t have time, replace the sriracha with your favorite Whole30 compatible hot sauce.

Variations on the Recipe

Instead of shredded cabbage or coleslaw mix, try broccoli slaw.

This is how many reviewers made it and loved it! If you’re not following the Whole30 diet and can stomach soy, you can use soy sauce instead of coconut aminos. If you’re using soy sauce, go easy on the salt.

What if you don’t eat pork? It’s no problem! Ground turkey or chicken can be substituted for ground pork.

If you prefer, you may even use shrimp! Remove them after they’ve turned pink and are no longer translucent. Just before serving, add them back in and toss well.

Water chestnuts added to an egg roll in a bowl will add a delightful crunch to the dish while being Whole30 compliant!

5 minutes to prepare
Cooking time: 20 minutes
Total time spent: 25 minutes

This egg roll in a bowl with creamy chili sauce is a tasty Whole30 recipe that comes together quickly. This low-carb, keto and paleo Asian supper will be a hit with the whole family. It’s everything done in one skillet.

Egg Roll In A Bowl
Tasty egg recipe (buns in my oven)


  • 12 cup red onion diced
  • 2 teaspoons sesame oil
  • 6 green onions were cut, green and white portions separated
  • 5 garlic cloves, minced
  • 1 pound ground pork
  • 1 teaspoon fresh grated ginger
  • 1 8-ounce can of chopped water chestnuts
  • 1 tablespoon sriracha or spicy sauce
  • 3 teaspoons coconut aminos
  • 1 14-ounce bag coleslaw mix
  • 1 teaspoon rice wine vinegar
  • 18–14 teaspoon white or black pepper
  • salt to taste


  • green sections of cut green onions from above with black sesame seeds.

14 cup mayonnaise, 1-2 tablespoons sriracha or spicy sauce (salt to taste) for the Creamy Chili Sauce

egg roll to eat
egg roll easy recipe (sunset maagzine)


  • In a large skillet, heat sesame oil over medium heat. Add the white sections of the green onions, sliced red onion, and garlic and cook, turning regularly, for about 5 minutes, or until the red onion begins to soften.
  • Sesame oil is used to sauté onions and garlic.
  • Cook for 7-10 minutes, or until the ground pork is browned, broken up, and cooked through, adding 1 tablespoon sriracha hot sauce or chili-garlic sauce as needed.
  • Stir in the pork and sriracha sauce.
  • Stir together the coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt to taste. Cook, turning frequently, for about 5 minutes, or until cabbage is soft.
  • Combine the shredded cabbage or coleslaw, coconut aminos, rice wine vinegar, white pepper, and salt in a large mixing bowl.
  • Meanwhile, whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce in a small bowl. To taste, season with a pinch of salt. Place creamy chili sauce in a small plastic sandwich bag to drizzle.
  • Combine the spicy mayo and the other ingredients in a mixing bowl.
  • To serve, scoop a large spoonful of the pork-cabbage combination into a serving bowl. Drizzle the creamy chili sauce from the corner of the sandwich bag over the egg roll in a bowl recipe mixture. Green bits of green onions and black sesame seeds can be used as a garnish. Transfer egg rolls to serving bowls in a bowl. Drizzle the spicy mayonnaise over top.


Note 1: If you’re following the diet, make sure your hot sauce or sriracha is approved. Use anything like Frank’s Red Hot or make your own Sriracha. Traditional sriracha is not keto-friendly, but Frank’s Red Hot is.

Note 2: For the lowest quantity of carbs, use Lite Tamari or Bragg’s Aminos, as specified on the second nutrition label.

Note 3: If you’re doing Whole30, double-check that your mayonnaise is compliant. I’ve got a fantastic 30-Second Immersion Blender Mayonnaise recipe that’s completely flawless!

Note 4: If you’re on a keto diet, leave off the red onion to save roughly 1g net carb per dish.

This recipe makes around 4 servings. The nutritional values displayed are for one serving. The macros may differ slightly based on the ingredient brands utilized.

Prepare the recipe as directed, then weigh the entire final product to calculate the size of one serving.

4 times the total weight of the recipe (excluding the bowl, pot, or plate in which the food is served). The weight of one serving will be the result.

Information on nutrition

1 serving, Calorie: 416 kcal, Carbohydrates: 12 g, Protein: 21 g, Fat: 31 g, Saturated Fat: 9 g, Cholesterol: 81 mg, Sodium: 511 mg, Potassium: 597 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 275 IU, Vitamin C: 48 mg, Calcium: 80 mg, Iron: 1.8 mg

The total number of servings shown is an estimate. The number of servings will be determined by the size of your selected portions.