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
Scale
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
- ⅛-¼ 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.
