Dinner

Healthy Egg Roll in a Bowl with Coleslaw Mix Recipe

BySana Jeannette December 26, 2025December 26, 2025

Introduction

This Healthy Egg Roll in a Bowl is a flavorful, deconstructed version of classic egg rolls without the wrapper. Packed with ground pork, crunchy coleslaw mix, and a spicy, creamy chili sauce, it’s a quick and satisfying meal perfect for a busy weeknight.

A white bowl filled with a colorful dish having roughly three layers: the bottom layer contains cooked ground meat with light brown color, mixed with chopped vegetables including white and purple cabbage with crunchy texture and deep purple and pale yellow shades. On top, there is a bright orange creamy sauce drizzled in diagonal lines, sprinkled with black sesame seeds and chopped fresh green onions adding a fresh green color contrast. The bowl is placed on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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, reserved)
Black sesame seeds (optional)

Instructions

Step 1: Heat a large skillet over medium heat. Add the sesame oil and swirl the pan to coat the surface. Heat the oil until it is hot and shimmering.
Step 2: Add the white parts of the green onions, diced red onion (if using), and minced garlic to the skillet. Sauté, stirring frequently, until the onions start to soften, about 5 minutes.
Step 3: Add the ground pork, grated ginger, chopped water chestnuts (if using), and sriracha. Cook, stirring often, until the pork is browned and crumbled, about 7 to 10 minutes.

Step 4: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, cracked pepper, and salt to taste. Cook, stirring regularly, until the cabbage is tender, approximately 5 minutes.
Step 5: In a small bowl, mix together the mayonnaise, sriracha, and a pinch of salt until smooth. Set this creamy chili sauce aside.
Step 6: Divide the egg roll mixture among four bowls. Transfer the chili sauce to a sandwich bag, snip off a corner, and drizzle it over each bowl.

Step 7: Garnish with the green parts of the sliced green onions and black sesame seeds, if desired. Serve immediately.

Tips & Variations

For a vegetarian version, substitute ground pork with crumbled tofu or tempeh.
Adjust the heat level by adding more or less sriracha in the recipe.

Use soy sauce instead of coconut aminos if preferred.
To add extra crunch, toss in chopped peanuts or water chestnuts.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The creamy sauce can be added fresh after reheating for best flavor.