This Vegan Egg Roll in a Bowl is a quick, healthy, and flavor-packed dinner that’s perfect for busy weeknights! Crisp sautéed vegetables and shiitake mushrooms are drizzled with a creamy chili-mayo sauce for a satisfying low-carb meal. Ready in just 20 minutes and made in one pan, this easy recipe is sure to please!
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In our house, egg roll in a bowl is our go-to dinner. We absolutely LOVE it! A deconstructed egg roll is a perfect way to change things up when you feel like you’ve been eating the same old stuff over and over.
It’s just like a spring roll or egg roll but open-faced or inside out, and so much easier to make! This veggie-filled dish would go so well with my Kung Pao Vegetables, Vegan Sesame Chicken, and Vegan Cream Cheese Wontons!
The shiitake mushrooms serve as an amazing meat replacement, but tofu or any other plant-based protein can easily be added in. This egg roll stir fry also has fresh cabbage, carrots, sweet onions, and green onions. Yum!
When it comes to veggies, the sky is the limit in this unstuffed egg roll salad! Depending on what you have on hand, feel free to toss in edamame, sprouts, cauliflower, or any other favorite.
I like to fry a few strips of vegan egg roll wrappers (or wonton) as a garnish because I love their taste and crunch. This part is completely optional, though!
Reasons To Love This Recipe
This vegan egg roll in a bowl is special because it has a perfect flavor and texture combination as well as vibrant colors from all of the healthy veggies and mushrooms.
- No eggs, no meat, no dairy
- Made in just one pan and 20 minutes
- Low-carb and filled with healthy vegetables
- Can easily be gluten-free by swapping out the soy sauce for aminos or tamari
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Ingredient Notes and Substitutions
- Mushrooms – Shiitake mushrooms are delicious in this meal. However, you can use any other kind such as baby bella, white button, portabella, etc.
- Coleslaw Mix & Cabbage – I use white cabbage, red cabbage, and shredded carrots here. A bag of prepared coleslaw mix makes this recipe so much easier as it will include some or all three of these ingredients.
- Onions – I like to use sweet onions within the veggie egg roll filling and scallions (green onions) as a crunchy garnish. The sweet onion can be replaced with any type of onion.
- Ginger & Garlic – Fresh ginger and garlic are so tasty here, but you can use them from your spice rack instead. Simply use ½ teaspoon of ground ginger and ¼ teaspoon of garlic powder in place of the fresh forms.
- White Pepper – White pepper is a finely ground, off-white pepper used in many Asian-inspired dishes. I like it because it adds a lovely layer of heat and spice to this recipe. If you don’t have it, you can use black pepper as a substitute.
- Vinegar – Vinegar adds an irresistible acidic element. I use apple cider vinegar, but white vinegar or rice vinegar work just as well.
- Soy Sauce – Aminos or tamari can be used as a gluten-free replacement to the low-sodium soy sauce.
- Chili-Mayo Sauce – Any brand works for the chili sauce, such as sriracha, which is mixed with vegan mayonnaise. Here’s my Vegan Spicy Mayo recipe that has a few more flavors that you might like!
How To Make A Vegan Egg Roll In A Bowl
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Optional Steps: Fry the egg roll wrapper strips in a shallow pan of oil. Combine the vegan sriracha mayo and place it in the refrigerator.
Sauté the mushrooms and onions until they’ve softened and then add in the soy sauce, garlic, ginger, vinegar, and white pepper.
Next, add half of the cabbage and carrots to the pan. After about 3 minutes, add the rest of the cabbage and carrots.
Tip! Cooking them in half-batches like this allows for more room in the pan and ensures that some of the veggies maintain their crunch.
Take the pan off the heat after about 3 more minutes and stir in the sesame oil.
Serve the egg roll filling into a bowl, over rice if you want, and top it with the vegan chili-mayo sauce.
Garnish it with sesame seeds, green onions, and optional egg roll wrapper strips.
Recipe Variation Ideas
- Toss in other vegetables such as edamame or sprouts.
- Include vegan “chicken” pieces, or vegan “beef” crumbles.
- Add marinated tofu cubes or crumbles to your egg roll bowl.
- Serve it over white rice, wild rice, cauliflower, noodles, or quinoa.
Make Ahead
Cut the veggies and place them in air-tight containers in the refrigerator 2-3 days ahead of time. Use them when you’re ready to cook the egg roll in a bowl. The chili-mayo sauce can be made ahead and stored for 7 days in the refrigerator.
Storage & Reheating
Refrigerator: Store leftovers in a sealed container in the refrigerator for 4 days. Reheat it in the microwave at 30-second intervals, stirring in between.
Freezer: Place the egg roll filling in a freezer bag, making sure to squeeze out as much air as possible. Store it in the freezer for 3 months. When ready, let it thaw overnight in the refrigerator before reheating it in the microwave.
For more easy and flavorful vegan meals, be sure to check out my Taco Casserole, Marry Me Chicken, Bulgogi, Cajun Dirty Rice, Sushi Casserole, Thai Fried Rice, Quinoa Bowls, Poke Bowls, Thai Noodle Salad, and Stir Fry Noodles!
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Vegan Egg Roll In A Bowl
Bonnie – Serene Trail
Ingredients
Egg Roll In A Bowl
- 1 tablespoon oil (olive, avocado, etc.)
- 5 ounces shiitake mushrooms, sliced, (142g)
- 1/2 sweet onion, diced
- 2 tablespoons soy sauce, or tamari/aminos
- 1 teaspoon fresh ginger grated, or 1/2 tsp ground ginger
- 1 garlic clove minced
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon white pepper, or black pepper
- 8 ounces cabbage and carrot coleslaw mix, (227g)
- 8 ounces red cabbage, shredded, (227g)
- 1/2 tablespoon sesame oil
Spicy Chili Mayo Sauce
- 1/3 cup vegan mayo, (76g)
- 1 tablespoon sriracha
Optional Garnish
- vegan wonton or egg roll wrappers, sliced into strips
- sesame seeds and green onions
Instructions
- Optional Step: Heat a small pan to medium-high and add a thin layer of oil to it. Slice a few vegan wonton wrappers into strips. Fry them for 30 seconds on each side until they are golden and crispy.
- Mix the chili sauce and vegan mayo in a small bowl until they are fully combined. Place this in the refrigerator for now.
- Bring a large pan or wok to medium-high heat and add the oil to it. Sauté the onions and mushrooms for about 5 minutes or until they are softened.
- Stir in the soy sauce, garlic, ginger, white pepper, and apple cider vinegar.
- Add half of the cabbage and carrots to the pan. Sauté this for about 3 minutes, stirring constantly. Add the rest of the cabbage and carrots when the first batch cooks down. Sauté this for another 3 minutes. Keep stirring and scraping the bottom of the pan as it cooks. The vegetables should be slightly softened but still have some crunch.
- Remove the pan from the heat and then stir in the sesame oil. Serve the egg roll filling in a bowl by itself or over rice. Drizzle the spicy mayo on top and add sesame seeds, green onions, and fried wonton strips.
Video
Notes
- Add marinated tofu for more protein.
- Feel free to toss in other veggies such as sprouts or edamame.
- Serve over white rice, wild rice, cauliflower rice, noodles, or quinoa.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
