Egg Roll Bowl Chili Sauce: the secret ingredient that will transform your weeknight dinner into a flavor explosion! Forget bland, boring meals. This isn’t just any chili sauce; it’s the key to unlocking the authentic, craveable taste of your favorite egg roll, but in a healthy, deconstructed bowl.

While the egg roll itself has a fascinating history, tracing back to ancient Chinese spring rolls, the egg roll bowl is a modern, health-conscious adaptation. It captures the essence of the traditional flavors without the deep-fried wrapper. Think of it as a culinary shortcut to satisfaction! The beauty of an egg roll bowl lies in its simplicity and versatility. It’s quick to prepare, easily customizable with your favorite proteins and vegetables, and, most importantly, incredibly delicious.

But what truly elevates an egg roll bowl from good to unforgettable is the sauce. That’s where our Egg Roll Bowl Chili Sauce comes in. It’s the perfect blend of sweet, spicy, and savory, creating a symphony of flavors that will tantalize your taste buds. People adore this dish because it’s a guilt-free indulgence. You get all the satisfying crunch and savory goodness of an egg roll, without the extra calories and grease. Plus, it’s a fantastic way to sneak in extra veggies! So, are you ready to ditch the takeout and create a healthy, flavorful meal that the whole family will love? Let’s get cooking!

Ingredients:

1 pound ground pork (or ground turkey or beef)
1 medium onion, chopped
2 cloves garlic, minced
1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
1 (10-ounce) can diced tomatoes and green chilies, undrained (like Rotel)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chili sauce (like sriracha or gochujang, adjust to your spice preference)
2 tablespoons brown sugar (or honey)
1 tablespoon cornstarch
2 tablespoons water
Optional toppings: sesame seeds, chopped green onions, sriracha mayo, crispy wonton strips

Preparing the Meat and Aromatics:

Brown the ground meat: In a large skillet or wok, over medium-high heat, brown the ground pork (or your chosen protein). Break it up with a spoon as it cooks. Cook until no longer pink, about 5-7 minutes. Drain off any excess grease. I like to use a leaner ground pork to minimize the grease, but any kind works!
Sauté the onion and garlic: Add the chopped onion to the skillet with the cooked meat. Cook until the onion is softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Burnt garlic can ruin the whole dish.

Adding the Vegetables and Flavor Base:

Incorporate the coleslaw mix: Add the bag of coleslaw mix (shredded cabbage and carrots) to the skillet. Stir to combine with the meat, onion, and garlic. Cook until the cabbage is slightly softened, about 3-5 minutes. Don’t overcook it; you want it to retain some crunch!
Add tomatoes and chilies: Pour in the can of diced tomatoes and green chilies (undrained). This adds a nice bit of acidity and a little kick. If you’re sensitive to spice, you can use regular diced tomatoes instead.

Creating the Egg Roll Bowl Sauce:

Combine the sauce ingredients: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, grated fresh ginger, ground ginger, red pepper flakes, chili sauce, and brown sugar (or honey). This is where all the magic happens! Taste and adjust the seasonings to your liking. If you prefer a sweeter sauce, add a little more brown sugar or honey. If you want more heat, add more red pepper flakes or chili sauce.
Pour the sauce over the mixture: Pour the sauce mixture over the meat and vegetable mixture in the skillet. Stir well to combine and ensure everything is evenly coated.
Simmer the mixture: Bring the mixture to a simmer over medium heat. Let it simmer for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together. This step is crucial for developing a rich and flavorful sauce.

Thickening the Sauce:

Make a cornstarch slurry: In a separate small bowl, whisk together the cornstarch and water until smooth. This will prevent lumps from forming when you add it to the hot sauce.
Thicken the sauce: Pour the cornstarch slurry into the skillet with the simmering mixture. Stir constantly until the sauce thickens, about 1-2 minutes. The sauce should be thick enough to coat the back of a spoon. If it’s too thick, add a little more water to thin it out.

Serving and Toppings:

Serve immediately: Remove the skillet from the heat and serve the Egg Roll Bowl immediately. I like to serve it in bowls, of course!
Add your favorite toppings: This is where you can really customize your Egg Roll Bowl. Some of my favorite toppings include sesame seeds, chopped green onions, sriracha mayo (mix sriracha with mayonnaise to taste), and crispy wonton strips. You can also add other toppings like shredded carrots, bean sprouts, or even a fried egg! Get creative and have fun with it!

Tips and Variations:

Protein variations: As mentioned earlier, you can use ground turkey or ground beef instead of ground pork. You can also use shredded chicken or even tofu for a vegetarian option. If using tofu, press it well to remove excess water before adding it to the skillet.
Vegetable variations: Feel free to add other vegetables to your Egg Roll Bowl. Some good options include chopped bell peppers, mushrooms, water chestnuts, or bamboo shoots.
Spice level: Adjust the amount of red pepper flakes and chili sauce to your liking. If you’re sensitive to spice, start with a small amount and add more as needed. You can also use a milder chili sauce like gochujang.
Sweetness level: Adjust the amount of brown sugar or honey to your liking. If you prefer a less sweet sauce, reduce the amount or omit it altogether.
Make it ahead: You can prepare the Egg Roll Bowl ahead of time and store it in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving. The flavors will actually meld together even more as it sits!
Gluten-free option: Use tamari instead of soy sauce to make this recipe gluten-free.
Low-carb option: Omit the brown sugar or honey and use a sugar substitute like erythritol or stevia. You can also use cauliflower rice instead of regular rice to make it even lower in carbs.
Add some crunch: Besides wonton strips, consider adding chopped peanuts or cashews for extra crunch.
Make it a complete meal: Serve the Egg Roll Bowl over rice or quinoa for a more substantial meal. You can also serve it with a side of steamed broccoli or edamame.

Detailed Notes on Ingredients:

Ground Pork: I prefer using lean ground pork (around 90% lean) to minimize the amount of grease. However, any ground pork will work. If you’re using a higher fat content, be sure to drain off the excess grease after browning.
Onion: A yellow onion is my go-to for this recipe, but you can also use a white onion or even a red onion if you prefer. The key is to chop it finely so it cooks evenly.
Garlic: Freshly minced garlic is always best for flavor, but you can also use jarred minced garlic in a pinch. One clove of garlic is roughly equivalent to 1 teaspoon of minced garlic.
Coleslaw Mix: Using a pre-packaged coleslaw mix is a convenient way to get shredded cabbage and carrots. You can also shred your own cabbage and carrots if you prefer.
Diced Tomatoes and Green Chilies: Rotel is a popular brand of diced tomatoes and green chilies. It adds a nice bit of heat and flavor to the dish. If you’re sensitive to spice, you can use regular diced tomatoes instead.
Soy Sauce: Soy sauce adds a salty and umami flavor to the sauce. Use low-sodium soy sauce to control the amount of salt in the dish.
Rice Vinegar: Rice vinegar adds a tangy and slightly sweet flavor to the sauce. You can substitute it with apple cider vinegar or white vinegar in a pinch, but the flavor will be slightly different.
Sesame Oil: Sesame oil adds a nutty and aromatic flavor to the sauce. A little goes a long way, so don’t use too much.
Fresh Ginger: Freshly grated ginger adds a warm and spicy flavor to the sauce. You can substitute it with ground ginger, but the flavor will be less intense.
Ground Ginger: Ground ginger complements the fresh ginger and adds another layer of flavor to the sauce.
Red Pepper Flakes: Red pepper flakes add heat to the dish. Adjust the amount to your liking.
Chili Sauce: Sriracha is a popular chili sauce that adds a spicy and slightly sweet flavor to the sauce. Gochujang is a Korean chili paste that adds a more complex and fermented flavor. You can use any chili sauce you like, just adjust the amount to your liking.
Brown Sugar: Brown sugar adds sweetness and a molasses-like flavor to the

Conclusion:

This Egg Roll Bowl recipe isn’t just another quick dinner; it’s a flavor explosion waiting to happen! I truly believe it’s a must-try because it captures all the deliciousness of a classic egg roll without the fuss of frying. We’re talking savory ground meat, crisp veggies, and that signature sweet and tangy sauce, all coming together in one satisfying bowl. Forget takeout this is faster, healthier, and, dare I say, even more delicious!

But the best part? It’s incredibly versatile. Feel free to swap out the ground pork for ground turkey or chicken for a leaner option. If you’re vegetarian or vegan, crumbled tofu or tempeh work beautifully. And don’t be afraid to experiment with the vegetables! Add some shredded carrots, bean sprouts, or water chestnuts for extra crunch and texture.

Serving Suggestions and Variations:

* Over Rice: Serve it over fluffy white or brown rice for a complete and comforting meal. Quinoa or cauliflower rice are also great low-carb alternatives.
* Noodle Bowl: Toss it with cooked rice noodles or ramen noodles for a heartier dish.
* Lettuce Wraps: For a lighter option, spoon the mixture into crisp lettuce cups.
* Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha for some heat.
* Creamy Delight: A dollop of sour cream or Greek yogurt adds a cool and tangy contrast.
* Egg-cellent Addition: Top with a fried or poached egg for extra protein and richness.
* Egg Roll Bowl Chili Sauce: If you want to kick up the flavor even more, consider making a batch of homemade chili sauce to drizzle over the top. It adds a wonderful depth and complexity that really elevates the dish.

I’ve made this recipe countless times, and it’s always a hit. It’s perfect for busy weeknights, meal prepping, or even a casual get-together with friends. The leftovers (if there are any!) are just as delicious the next day.

I’m so confident that you’ll love this Egg Roll Bowl recipe as much as I do. It’s a simple, flavorful, and customizable dish that’s sure to become a new family favorite. The combination of textures and flavors is simply irresistible, and the fact that it’s so easy to make is a huge bonus.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and give this recipe a try. I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience! Did you make any variations? What did you think of the flavor? Share your photos and comments below I can’t wait to see your creations! Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy your delicious and easy Egg Roll Bowl!
Egg Roll Bowl Chili Sauce: The Secret Ingredient You Need

Quick & easy one-pan meal with ground pork, coleslaw, & Asian-inspired sauce. Customizable toppings!

Prep Time10 minutes

Cook Time25 minutes

Total Time35

Category: Dinner

Yield: 4-6 servings

Save This Recipe

Ingredients
- 1 pound ground pork (or ground turkey or beef)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- 1 (10-ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup chili sauce (like sriracha or gochujang, adjust to your spice preference)
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
1. Brown the ground meat: In a large skillet or wok, over medium-high heat, brown the ground pork (or your chosen protein). Break it up with a spoon as it cooks. Cook until no longer pink, about 5-7 minutes. Drain off any excess grease.
2. Sauté the onion and garlic: Add the chopped onion to the skillet with the cooked meat. Cook until the onion is softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
3. Incorporate the coleslaw mix: Add the bag of coleslaw mix (shredded cabbage and carrots) to the skillet. Stir to combine with the meat, onion, and garlic. Cook until the cabbage is slightly softened, about 3-5 minutes.
4. Add tomatoes and chilies: Pour in the can of diced tomatoes and green chilies (undrained).
5. Combine the sauce ingredients: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, grated fresh ginger, ground ginger, red pepper flakes, chili sauce, and brown sugar (or honey).
6. Pour the sauce over the mixture: Pour the sauce mixture over the meat and vegetable mixture in the skillet. Stir well to combine and ensure everything is evenly coated.
7. Simmer the mixture: Bring the mixture to a simmer over medium heat. Let it simmer for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
8. Make a cornstarch slurry: In a separate small bowl, whisk together the cornstarch and water until smooth.
9. Thicken the sauce: Pour the cornstarch slurry into the skillet with the simmering mixture. Stir constantly until the sauce thickens, about 1-2 minutes.
10. Serve immediately: Remove the skillet from the heat and serve the Egg Roll Bowl immediately.
11. Add your favorite toppings: Top with sesame seeds, chopped green onions, sriracha mayo, and crispy wonton strips.
Notes
- Protein variations: Use ground turkey, ground beef, shredded chicken, or tofu.
- Vegetable variations: Add chopped bell peppers, mushrooms, water chestnuts, or bamboo shoots.
- Spice level: Adjust the amount of red pepper flakes and chili sauce to your liking.
- Sweetness level: Adjust the amount of brown sugar or honey to your liking.
- Make it ahead: Prepare ahead of time and store in the refrigerator for up to 3 days.
- Gluten-free option: Use tamari instead of soy sauce.
- Low-carb option: Omit the brown sugar or honey and use a sugar substitute. Use cauliflower rice instead of regular rice.
- Add some crunch: Add chopped peanuts or cashews.
- Make it a complete meal: Serve over rice or quinoa.

Egg Roll Bowl Chili Sauce: The Secret Ingredient You Need