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Egg Roll in a Bowl with Creamy Chili Sauce - Whole30 Paleo

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This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe made in one skillet. This low carb and paleo “crack slaw,” as it’s affectionately called, is an addictive Asian dinner recipe the whole family will love.


Some variations
  • Try broccoli slaw instead of the shredded cabbage or coleslaw mix. Many reviewers have made it this way and loved it!
  • If you’re not on a Whole30 and tolerate soy well, you can substitute soy sauce for the coconut aminos. Make sure you’re light on the salt afterward, though.
  • Swap the ground pork for ground turkey or ground chicken, if you don’t eat pork.
  • You can even use shrimp in this Whole30 egg roll in a bowl recipe in place of the ground pork! Sauté the shrimp until they’re pink and no longer translucent then remove. Add them back in right before serving and toss well.
Whole30 Egg Roll in a Bowl (Paleo) Recipe
This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb and paleo "crack slaw" is an addictive Asian dinner recipe the whole family will love. Made in one skillet.



Ingredients
  • 2 tablespoons sesame oil
  • 6 green onions sliced, green and white parts divided
  • 1/2 cup red onion diced
  • 5 cloves garlic minced
  • 1 pound ground pork
  • 1 teaspoon fresh grated ginger
  • 2-3 tablespoons Whole30 sriracha or chili-garlic sauce or Whole30 compliant hot sauce, divided
  • 14 ounce bag coleslaw mix
  • 3 tablespoons coconut aminos or soy sauce / tamari if not Whole30 or paleo
  • 1 tablespoon rice wine vinegar
  • 1/8 - 1/4 teaspoon white pepper or black pepper
  • salt to taste
Garnish
  • black sesame seeds for garnish
  • green parts of sliced green onions from above
Creamy Chili Sauce
  • 1/4 cup Whole30 mayonnaise ideally my Whole30 immersion blender mayonnaise, recipe in notes
  • salt to taste
  • Whole30 sriracha
Instructions
  1. Heat sesame oil in a large skillet and place over medium heat.
  2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until red onion begins to soften, about 5 minutes.
  3. Add ground pork, grated ginger, and 1 tablespoon hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through, about 7-10 minutes.
  4. Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
  5. Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
  6. To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.
Tips
  • This recipe makes enough to serve two with leftovers or four without. It’s fantastic for meal prep, just make sure you keep the creamy spicy mayo / red chili sauce separate.
  • If you can’t eat eggs and aren’t on a Whole30, try a vegan mayo in place of the regular mayonnaise for the red chili sauce. If you are on a Whole30 and are avoiding eggs, simply swap the mayonnaise for coconut cream – the solid white part of a can of coconut.
  • Make sure you simmer the sauce down so it’s not very liquid. You want it thick and rich!
  • Make my Whole30 sriracha recipe for the creamy red chili sauce; it’s amazing! If you don’t have time, simply sub your favorite Whole30 compliant hot sauce in for the sriracha.

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