If you love the nostalgic flavors of your favorite Asian takeout but want a fresh, lighter twist, the Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe is exactly what you need. This skillet meal delivers all the savory, crunchy, and spicy notes of an egg roll without the fuss of wrapping or frying. Ground pork mingles with crisp cabbage, aromatic green onions, and a zingy chili mayo that ties everything together beautifully—making it a comforting yet vibrant dish that’s easy to whip up any night of the week.
Ingredients You’ll Need
The magic of this recipe lies in its simple but essential ingredients, each bringing a unique layer of flavor, texture, or color that creates such an irresistible bowl. From the aromatic sesame oil to the crisp coleslaw blend, every component plays a crucial role in building this dish’s character.
- Sesame oil: Adds a toasty, nutty aroma that’s classic in Asian cooking and gives depth to the base.
- Green onions (white and green parts separated): The whites offer a mild sharpness for sautéing, while the greens add fresh, vibrant color as a garnish.
- Diced red onion (optional): Adds a subtle sweetness and bright color contrast.
- Garlic: Infuses the dish with pungent, savory warmth.
- Ground pork: The rich and juicy protein foundation that soaks up all the flavors beautifully.
- Fresh ginger: Provides a spicy, slightly citrusy bite that lifts the whole dish.
- Water chestnuts (optional): Bring a delightful crunch that mimics the texture of an egg roll wrapper.
- Sriracha (or hot sauce): Adds heat and complexity to both the pork mix and the creamy chili sauce.
- Coleslaw mix: A blend of shredded cabbage and carrots that cooks down tender but keeps some bite and color.
- Coconut aminos: A tasty soy sauce alternative that contributes umami without overpowering saltiness.
- Rice wine vinegar: Adds a gentle tang to brighten the cabbage.
- Freshly cracked white or black pepper: For a subtle peppery kick.
- Salt: To bring out all the flavors perfectly.
- Mayonnaise: Forms the creamy base of the chili sauce with a luscious texture.
- Black sesame seeds: Sprinkle on top for a nutty crunch and striking visual contrast.
How to Make Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe
Step 1: Heat the Skillet and Start the Aromatics
Begin by warming up a large skillet over medium heat and adding the sesame oil. This sets the stage with a fragrant base that will carry the flavor of the dish. Then, toss in the white parts of the green onions, optional red onion, and minced garlic. Cook these gently until they soften and become aromatic, about five minutes. This soft vegetable foundation builds a savory bed for the pork and cabbage to shine.
Step 2: Brown the Pork with Ginger and Heat
Once the aromatics are beautifully softened, add the ground pork along with freshly grated ginger, chopped water chestnuts if you’re using them, and a generous tablespoon of sriracha. The pork needs to be broken up and cooked thoroughly until it’s nicely browned—this usually takes about 7 to 10 minutes. The ginger and sriracha infuse the meat with spicy, warming notes while the water chestnuts add their refreshing crunch beneath.
Step 3: Wilt the Cabbage and Season
Next, fold in the coleslaw mix, coconut aminos, rice wine vinegar, and freshly cracked white or black pepper, plus a little salt to taste. Stir everything well and let the cabbage cook down until it’s tender but not mushy, about 5 minutes. The vinegar brings brightness, balancing the richness of the pork, while the coconut aminos add that subtle soy-like richness without overwhelming the dish.
Step 4: Prepare the Creamy Chili Sauce
While the skillet meal finishes, it’s time to whip up the sauce that really elevates this dish. In a small bowl, combine mayonnaise, sriracha, and a pinch of salt, mixing until you get a perfectly smooth, creamy chili sauce. This sauce provides the perfect cool and spicy contrast when drizzled over the warm, savory egg roll bowl.
Step 5: Plate and Garnish
Divide the pork and cabbage mixture into bowls, then drizzle generously with the creamy chili sauce. Finish with a scattering of sliced green onion tops and black sesame seeds for a fresh and nutty crunch. Serve it immediately to enjoy the delicious layers of flavor and textural contrasts that make this dish a standout.
How to Serve Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe
Garnishes
Bright sliced green onions and nutty black sesame seeds add the final bursts of flavor, color, and texture that make every bite feel special. If you want extra heat, a few more drops of sriracha on top will awaken your taste buds while keeping the creaminess of the sauce intact.
Side Dishes
This Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe is a complete meal on its own but pairs beautifully with steamed jasmine rice or a simple cucumber salad for cooling crunch. To add variety, try serving alongside miso soup or lightly pickled vegetables for a palate-cleansing bite.
Creative Ways to Present
For a fun twist, serve this dish inside large lettuce leaves for a refreshing wrap experience that echoes traditional egg rolls. You can also scoop it into crunchy wonton cups or top a bed of sticky rice noodles for a noodle bowl version. The creamy chili sauce doubles as a dip for fresh veggies on the side too!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more as it sits, making for a delicious next-day meal that heats up beautifully.
Freezing
You can freeze the pork and cabbage mixture without the chili sauce for up to 2 months. When ready to eat, thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave. Add the creamy chili sauce fresh after reheating to keep its vibrant flavor and texture.
Reheating
Reheat the egg roll bowl mixture in a skillet over medium heat, stirring occasionally until warmed through. Avoid overheating to keep the cabbage from getting soggy. Drizzle with freshly made creamy chili sauce before serving to maintain that lush, spicy creaminess.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! Ground chicken or turkey works great in this Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe. Just keep an eye on cooking times as leaner meats may cook a bit faster and can dry out if overcooked.
What if I don’t have coconut aminos?
If coconut aminos aren’t handy, you can substitute with low-sodium soy sauce or tamari for a similar umami flavor. Just adjust the salt accordingly since soy sauce is saltier.
Is it possible to make this recipe vegetarian?
Yes! Replace the ground pork with firm tofu or a plant-based ground meat alternative and skip the water chestnuts if preferred. Add extra veggies like mushrooms or shredded carrots to keep it hearty and satisfying.
How spicy is the creamy chili sauce?
The sauce carries a gentle to moderate heat depending on how much sriracha you add. You can easily adjust the spice level to suit your taste by adding more, less, or even swapping for a milder hot sauce.
Can I prep ingredients ahead of time?
Definitely! You can slice the onions, mince the garlic, and even chop the water chestnuts a day ahead. Keeping them ready to go makes the cooking process smooth and quick—it’s perfect for busy weeknights.
Final Thoughts
There’s something truly comforting about the homey goodness packed into this Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe. It’s a dish that feels special without requiring hours in the kitchen, and every bite bursts with vibrant flavors and textures that will have you coming back for more. Whether you’re craving takeout or just a delicious skillet meal, give this recipe a try—you might just discover a new favorite to make again and again!
Print
Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This Asian-Inspired Skillet Meal features a flavorful Egg Roll in a Bowl paired with a creamy chili sauce. Made with ground pork, fresh vegetables, and a savory blend of Asian condiments, this dish delivers all the classic egg roll flavors without the wrapper. Ready in just 35 minutes, it’s an easy, low-carb, and comforting weeknight meal.
Ingredients
Egg Roll in a Bowl
- 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
- â…›–¼ teaspoon freshly cracked white pepper (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 (more or less to taste)
Garnish
- Sliced green onions (green parts)
- Black sesame seeds
Instructions
- Prepare the Egg Roll in a Bowl: Heat a large skillet over medium heat and add sesame oil to warm.
- Sauté Aromatics: Add the white parts of the green onions, red onion if using, and minced garlic to the skillet. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Cook the Pork: Add the ground pork, grated fresh ginger, chopped water chestnuts if using, and sriracha to the skillet. Cook, stirring occasionally, until the pork is fully browned and cooked through, about 7 to 10 minutes.
- Add Vegetables and Seasonings: Stir in the bag of coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked white or black pepper, and salt to taste. Continue cooking for approximately 5 minutes until the cabbage has wilted and become tender.
- Make the Creamy Chili Sauce: In a small bowl, whisk together the mayonnaise, sriracha, and salt until smooth and creamy.
- Serve: Divide the egg roll mixture evenly into serving bowls.
- Garnish and Enjoy: Drizzle each bowl with the creamy chili sauce, sprinkle with the sliced green onion greens and black sesame seeds. Serve immediately while warm.
Notes
- You can omit the water chestnuts or red onion if you prefer a simpler version.
- Sriracha amounts can be adjusted to taste for spiciness.
- This recipe is low carb and gluten free if you use coconut aminos instead of soy sauce.
- For a vegetarian version, substitute ground pork with crumbled tofu or tempeh.
- Store leftovers in an airtight container in the fridge for up to 3 days.
