This egg roll in a bowl is loaded with crispy cabbage, tender and flavorful meat, and topped with the most delicious creamy chili sauce. It’s a simple, healthy and delicious meal that utilizes one pot and comes together extremely quickly! A tasty spin on a classic Asian staple.

It’s no secret that we devour our fair share of Asian inspired foods. From chicken and bacon fried rice, ramen noodle stir fry, to Mongolian beef and so much more, it’s safe to say that we have at least one Asian inspired meal on our menu weekly!

Typically when we have one of those meals we’ll always snag a bowl of hot and sour soup and a few orders of egg rolls from our favorite take out restaurant. Honestly, I could make a meal out of the egg rolls alone.

My mouth is watering just thinking about them! I mean, there’s something about a crispy, flaky dough wrapped around a filling of delicious meat and crispy vegetables. Give me a creamy, spicy sauce to run it through before each bite and I’m in heaven!

Enter this egg roll in a bowl.

This dish takes the simple egg roll, disassembles it and makes it a complete meal. This meal has it all.

The meat is cooked along side a variety of vegetables in a flavorful, uber sesame-y, subtly sweet and slightly spicy sauce. A bag of coleslaw is added and cooked just long enough to soften the cabbage just a bit. And that’s it. Spoon in a bowl, top with that dreamy, creamy chili sauce. (Truly a step not to be omitted). Add sprinkle of toasted sesame seeds and green onions and viola. You’ve got a complete, hearty, filling and flavorful meal that is ready in under 30 minutes!

We have eaten this recipe as is numerous times. There have been a few times that I’ve added a healthy scoop of cauliflower rice to the bottom of each bowl and topped with the egg roll mixture. I love the addition of the cauliflower rice just to add a little variation.

IF you have a crew that can’t wrap their mind around the idea of cauliflower rice here are a few tips.

• Ease them into the idea of cauliflower rice but mixing half regular rice with half cauliflower rice. Gradually add more cauliflower rice and less traditional rice.
• I also love to add a little sesame oil to a skillet, spread the cauliflower in an even layer and “crisp” it up a bit. It not only adds another level of flavor, but also adds a little texture.

Egg Roll in a Bowl

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Egg roll in a bowl is a quick, healthy, one-pot meal that takes all the flavors of delicious egg rolls and makes it a meal. Top with creamy chili sauce and some crispy noodles and you've got a simple, Asian inspired meal packed full of flavor and texture.

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Ingredients

• 2 Tbsp 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, chicken or turkey
• 1 Tsp freshly grated ginger
• 1/2 Tbsp sriracha*
• 1/2 Tbsp gochujang*
• 14 Oz bagged coleslaw mix
• 2 Tbsp coconut aminos
• 1 Tbsp rice wine vinegar
• 1/8 - 1/4 teaspoon white or black pepper
• salt to taste

Creamy Chili Sauce

• 1/4 Cup mayonnaise
• 1/2-1 Tbsp sriracha
• 1/2-1 Tbsp gochujang
• Salt, to taste

For serving-

• Green parts of green onions, reserved from above
• Toasted sesame seeds

Instructions

1. Add oil to a large skillet and place over medium heat.
2. Once oil is warm, add white parts of green onions, diced red onion and garlic. Sauté, stirring frequently, until red onions begins to soften, about 5 minutes.
3. Add the ground meat, grated ginger, sriracha, and gochujang and cook until the meat is browned, broken up and cooked through.
4. Add the coleslaw mix, coconut aminos (or soy sauce), rice wine vinegar, salt and pepper and stir to combine. Cook, stirring frequently, until cabbage is tender, about 5 minutes.

For the creamy chili sauce-

1. Combine 1/4 cup of mayonnaise, 1/2 tablespoon of sriracha, 1/2 tablespoon of gochujang, and a pinch of salt in a bowl. Stir to combine. Place in a plastic bag and store in the refrigerator until ready to serve.

To plate-

1. Spoon generous portions of mixture in bowls, top with creamy chili sauce, garnish with green parts of green onions, and toasted sesame seeds.
   

Notes

*Sriracha may be used in place of gochujang.

*If sensitive to spice, start with 1/4 tablespoon of sriracha/gochujang and add in small quantities until desired level of spice is achieved.

*For the creamy chili sauce, Greek yogurt or sour cream may be used in place of mayonnaise, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 841Total Fat: 61gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 171mgSodium: 1192mgCarbohydrates: 26gFiber: 4gSugar: 16gProtein: 46g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Did you make this recipe?

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This recipe was slightly adapted from 40 Aprons.

Some of my favorite products for this recipe:

• Cutting board
• Gochujang
• Pinch bowls
• Sriracha

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