If you have ever wished you could enjoy the delicious flavors of your favorite takeout without the hassle of frying or waiting for delivery, then this Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe is going to become your new best friend. This vibrant skillet meal captures the beloved essence of egg rolls, transforming it into a quick, nutritious, and utterly satisfying bowl packed with savory pork, crunchy cabbage, and a sauce that brings everything together with a rich, spicy kick. Trust me, once you dive into this colorful, flavor-packed dish, you’ll wonder why you ever ate egg rolls any other way.
Ingredients You’ll Need
The beauty of this dish is in its simplicity and harmony. Each ingredient serves a special purpose, whether it’s bringing depth, texture, or that unmistakable Asian flair. Getting everything ready will have you well on your way to a nourishing and comforting meal.
- Sesame oil: Adds a toasty, nutty aroma that perfectly complements the pork and veggies.
- Green onions (white and green parts separated): Whites provide base flavor sautéed early; greens add freshness when garnishing.
- Diced red onion (optional): Gives a subtle sweetness and color contrast to the skillet.
- Garlic cloves, minced: Infuses the dish with a warm and pungent punch that lifts every bite.
- Ground pork: The savory, juicy heart of the recipe providing rich protein and flavor.
- Fresh ginger, grated: Brightens flavors with its peppery, slightly sweet zing.
- Water chestnuts (optional, chopped): Adds a delightful crunch reminiscent of a traditional egg roll.
- Sriracha (or hot sauce): Brings heat and tang that wakes up all the other ingredients.
- Coleslaw mix: Combination of shredded cabbage and carrots that offers freshness and volume.
- Coconut aminos: A soy sauce alternative that adds a mellow umami depth.
- Rice wine vinegar: Introduces acidity to balance richness and brighten the bowl.
- White or black pepper: Provides subtle warmth and spice for a well-rounded seasoning.
- Salt: Enhances all the natural flavors involved.
- Mayonnaise: The creamy base of the chili sauce that tames heat and adds luscious texture.
- Extra sriracha: To mix into the sauce for an extra layer of smoky spice.
- Black sesame seeds: Speckled on top to add beautiful contrast and a mild nutty crunch.
How to Make Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe
Step 1: Prepare the Flavorful Base
Start by heating your skillet over medium heat and adding the sesame oil. This fragrant oil sets the stage for the incredible flavors ahead, so don’t skimp on it. Toss in the white parts of the green onions, and if you’re using them, the diced red onions along with the minced garlic. Let these cook together until softened and aromatic, about 5 minutes, creating a savory foundation that will infuse the whole dish.
Step 2: Brown the Pork and Layer in Spice
Add the ground pork to the skillet, breaking it up as it cooks. Sprinkle in the freshly grated ginger and fold in the chopped water chestnuts if you have them on hand. The juicy pork absorbs all those warm flavors while the water chestnuts keep every bite interesting with their crunch. Stir in the sriracha for a gentle heat. Keep cooking until the pork is beautifully browned, approximately 7 to 10 minutes.
Step 3: Add the Crunchy Veggies and Seasonings
Once the meat is cooked through, mix in the coleslaw mix along with the coconut aminos, rice wine vinegar, white or black pepper, and a pinch of salt. These ingredients come together to create the classic tangy-salty-sweet balance reminiscent of traditional egg rolls but in a lighter, easier-to-eat form. Cook the mixture until the cabbage softens but still retains a little bite, roughly 5 minutes, ensuring the perfect texture combination.
Step 4: Whip Up the Creamy Chili Sauce
While the skillet meal finishes cooking, combine mayonnaise, extra sriracha, and a pinch of salt in a small bowl. Stir until the sauce is luxuriously smooth and achieves that irresistible creamy heat to drizzle over the dish later. This sauce is what truly elevates the recipe, tying all the flavors together in the most delightful way.
Step 5: Serve with Style and Love
Divide the hot egg roll mixture into bowls, then generously drizzle the creamy chili sauce over the top. Sprinkle with thinly sliced green onions (the green parts) and a scattering of black sesame seeds for a pop of color and texture. Your Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe is now ready to be enjoyed!
How to Serve Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe
Garnishes
Simple garnishes make a big difference in presentation and flavor. Freshly sliced green onions add a bright onion punch and vibrant color, while black sesame seeds contribute subtle nuttiness and a satisfying crunch. If you want a bit of extra heat, sprinkle a few red pepper flakes or drizzle more sriracha on top. These small touches bring your dish to life visually and taste-wise.
Side Dishes
This egg roll bowl is hearty on its own, but if you want to round out your meal, pair it with steamed jasmine rice or cauliflower rice for a low-carb option. A light cucumber salad or pickled veggies also complements the rich and spicy flavors beautifully, balancing the palate with cool, fresh notes.
Creative Ways to Present
To impress guests or keep meals exciting, try serving the egg roll mixture in crisp lettuce cups for a fun hand-held version. Alternatively, pile it atop a bed of noodles for an Asian noodle bowl spin. You can even use it as a filling for wraps or stuffed into rice paper rolls for a fresh, spring roll-inspired dish. The possibilities with this Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe are endless!
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in the fridge for up to 4 days. Keep the creamy chili sauce separate if possible to avoid sogginess, then reheat the pork and cabbage mixture in a skillet or microwave until steaming hot. Freshen it up with a drizzle of the sauce and garnishes when ready to enjoy again.
Freezing
Freezing this egg roll bowl is doable but best for the pork and veggie portion alone. Place the cooled mixture in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. The creamy chili sauce is best made fresh or stored in the fridge but not frozen.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the pork juicy and the cabbage tender but not mushy. Adding a splash of water or broth helps maintain moisture. Avoid overheating to preserve the fresh flavors. Once warm, top with freshly made creamy chili sauce and crunchy garnishes.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! Ground chicken or turkey are great lean alternatives that still work wonderfully with the flavors and textures in this recipe. Just keep an eye on cooking times as they may cook a bit faster than pork.
Is the creamy chili sauce very spicy?
The sauce has a balanced heat thanks to the sriracha, but it’s tempered by the mayonnaise’s creaminess. If you prefer milder, reduce the sriracha or omit it entirely. For more heat, feel free to add extra sriracha or chili flakes.
Can I make this recipe vegetarian or vegan?
You can swap the ground pork for crumbled tofu, tempeh, or even a plant-based ground meat substitute. For vegan versions, use vegan mayo and ensure your hot sauce and other condiments are vegan-friendly.
What if I don’t have coconut aminos?
Coconut aminos provide a slightly sweet, soy-free umami flavor, but you can substitute with low-sodium soy sauce or tamari if that’s what you have. Just adjust the salt accordingly.
Is it necessary to use water chestnuts?
Not at all! Water chestnuts add a nice crunch and authenticity, but you can leave them out if you don’t have any on hand. The coleslaw mix and other ingredients still deliver plenty of texture.
Final Thoughts
This Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe is a dazzling midweek meal that never disappoints. It’s fast, flavorful, and flexible enough to suit all kinds of preferences and dietary needs. I encourage you to try this dish and savor every delicious bite — it might just become your favorite way to enjoy classic egg roll flavors without the fuss of frying or wrapping. Happy cooking!
Print
Asian-Inspired Egg Roll in a Bowl with Creamy Chili Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This Asian-inspired Egg Roll in a Bowl is a quick and flavorful skillet meal that captures the essence of classic egg rolls without the wrapper. Ground pork, fresh vegetables, and aromatic seasonings are sautéed together for a savory and satisfying dish, finished with a creamy chili sauce for a spicy kick. Perfect for a weeknight dinner, it’s a low-carb, gluten-free alternative to traditional egg rolls.
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)
- Sliced green onions (green parts), for garnish
- Black sesame seeds, for garnish
Instructions
- Prepare the Egg Roll in a Bowl: Heat a large skillet over medium heat and add the sesame oil. This warms the pan and oil for sautéing the aromatics.
- Sauté aromatics: Add the white parts of the green onions, diced red onion if using, and minced garlic to the skillet. Cook for about 5 minutes until softened and fragrant.
- Cook the pork mixture: Add the ground pork, grated fresh ginger, chopped water chestnuts if using, and 1 tablespoon sriracha. Cook, breaking up the pork with a spoon, until browned and cooked through, about 7-10 minutes.
- Add vegetables and seasonings: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked white or black pepper, and salt to taste. Continue cooking until the cabbage is tender, approximately 5 minutes.
- Prepare the creamy chili sauce: In a small bowl, combine the mayonnaise, 1-2 tablespoons sriracha, and a pinch of salt. Mix thoroughly until smooth and creamy.
- Serve: Divide the egg roll mixture evenly into serving bowls.
- Garnish and finish: Drizzle the creamy chili sauce over the bowls, sprinkle with the reserved green parts of the sliced green onions and a pinch of black sesame seeds for added texture and flavor. Serve immediately.
Notes
- Water chestnuts add a nice crunch but can be omitted if unavailable.
- Adjust sriracha amounts in both the egg roll mix and sauce to control heat level.
- Using coconut aminos instead of soy sauce makes this recipe gluten-free.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can substitute ground turkey or chicken for a leaner option.
