Vegan Egg Roll In A Bowl

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! This veggie-filled dish would go so well with Kung Pao Vegetables, Vegan Sesame Chicken and Vegan Cream Cheese Wontons!

The shiitake mushrooms serve as an amazing meat replacement, but tofu can easily be added in. This egg roll stir fry also has fresh cabbage, carrots, sweet onions, and green onions. 

However, 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, etc. 

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

• No eggs, no meat
• Can be gluten-free
• Great for meal prep
• Made in just one pan
• Ready in 20 minutes
• So easy to make in one pan
• Low-carb and filled with vegetables

Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!

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– We want 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 easily be replaced with another type such as red, white, yellow, etc. 
• 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. I use this ground white pepper that you can buy online.
• 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!

Step-By-Step Instructions

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.

Note: 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.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.