Egg Roll in a Bowl (Whole30, Keto, Paleo, Low Carb)

This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet.


2 tablespoons sesame oil

6 green onions sliced, green and white parts divided

1/2 cup red onion diced. Skip for keto. See Note

5 cloves garlic minced

1 pound ground pork

1 teaspoon fresh grated ginger

1 8-oz. can water chestnuts chopped. Skip for keto

1 tablespoon sriracha or hot sauce See Note 1

14 ounce bag coleslaw mix

3 tablespoons coconut aminos See Note 2 for keto or low carb

1 tablespoon rice wine vinegar

1/8 - 1/4 teaspoon white pepper or black pepper

salt to taste


black sesame seeds for garnish

green parts of sliced green onions from above

Creamy Chili Sauce

1/4 cup mayonnaise see Note 3

1-2 tablespoons sriracha or hot sauce

salt to taste


Heat sesame oil in a large skillet and place over medium heat.

Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.

Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.

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.


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