Egg Roll Bowl

After several days of indulging in cheese, carbs, and other cream based good eats I thought I’d switch it up tonight.  I wanted something that was low in fat, full of veggies, something with crunch and a little kick of heat.  When I think of this my mind goes to Asian.  Whether it’s Mexican or Asian, it’s nice to find places that have taken the basic ingredients found in a taco or egg roll and place them in a bowl…allowing me to forego the pile of rice that often comes with these dishes. I’ve seen several variations of this type of dish on social media…this is my version based on ingredients I would normally put in an egg roll.  While there are several ingredients, you can take some shortcuts on prep by getting bagged coleslaw, minced water chestnuts and chopped fresh mushrooms.  But I enjoy knife work (it provides a repetitive zen experience for me) so I usually choose to chop or shred my own ingredients.  As always you can increase the heat by increasing the amount of Sriracha you add.  This is a one bowl dinner…easy, cheap and fast. If you’re not a pork fan, you can substitute ground chicken or turkey. Serves 4.

Egg Roll Bowl


  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Sesame Oil
  • 1 Cup Onion, finely diced
  • 4 Garlic Cloves, minced
  • 1 Cup fresh white mushrooms, chopped
  • 1 4 ounce can chopped water chestnuts
  • 2 Tablespoons fresh ginger root, grated on medium coarse
  • 1 pound ground pork
  • 16 oz bag coleslaw mix
  • 3-4 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Sriracha sauce
  • 4 scallions, sliced thinly for garnish
  • 1 Tablespoon sesame seeds for garnish


  1. In a large, deep skillet, heat coconut and sesame oil over medium heat.
  2. Add onion and garlic.  Saute about 4 minutes until onion is cooked through.
  3. Add mushrooms, water chestnuts and ginger root to pan.  Saute for about 2 minutes.
  4. Add ground pork to pan and cook through (8-10 minutes).  Break up pork into small chunks with wooden spoon.
  5. Add bag of coleslaw mix, soy sauce, rice wine vinegar, sriracha sauce and stir until combined.
  6. Cook down until coleslaw becomes crisp/tender.  About 3-5 minutes.
  7. Spoon mixture into bowls.  Top with sliced scallion, sesame seeds and additional sriracha sauce.





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