Egg Roll in a Bowl is a healthy deconstructed version of the classic egg roll, combining shredded vegetables, Asian seasonings and aromatic spices. A one-pan weeknight dinner that’s satisfying and easy to customize. Vegan & gluten-free adaptable.
Your vision will become clear only when you look inside your own heart. Who looks outside, dreams; who looks inside, awakes.
Carl Jung
Eggrolls and I went through a recent breakup. It was a really conflicting time for me because I truly do love almost everything about them, except the one tiny thing (ok, maybe two) that I couldn’t seem to get past. And so we are taking a break. In the meantime, let’s celebrate all the wonderful things we love about them (minus the things we don’t) and make dinner. Cheers!
This Egg Roll in a Bowl Recipe Makes the Perfect Dinner!
Not only is it less caloric and wayyyyyyy easier to make than the fried eggrolls, it can also be customized to be vegan or include your favorite protein. Serve it on its own for a low-carb meal, or serve it over jasmine rice, rice noodles, or soba noodles. And don’t forget the flavorful drizzle sauce!
In a hurry? Use pre-sliced mushrooms, packaged shredded carrots and cabbage (coleslaw mix), and prepare the sauces in advance. You can even purchase ginger paste (in a tube) and garlic paste- always handy to have on hand for quick meals.
Egg Roll Bowl Recipe Ingredients
- Savoy cabbage: Or use napa cabbage or regular cabbage
- Mushrooms: Cremini mushrooms and shiitakes add a rich, umami, “meaty” taste and texture.
- Shallots, fresh ginger and garlic cloves: For aromatic depth of flavor. Sub with leeks or yellow onion.
- Shredded carrots: Colorful, crunchy, and subtly sweet.
- Green onions: Add a deliciously pungent bite.
- Soy sauce: Use low-sodium sou sauce, or gluten-free coconut aminos. You can try this with tamari, but taste and adjust for salt.
- Sesame oil: Adds rich, nutty depth.
- Shaoxing wine vinegar: Or sherry cooking wine for acidity.
- White pepper and 5 spice: For deep, earthy, punchy flavor. Sub black pepper if you need.
- Cornstarch or arrowroot: Helps thicken the stir fry.
- Drizzle sauce: Vegan oyster sauce, rice vinegar, light soy sauce, and sugar.
How to Make Egg Roll Bowls
1. Whisk the eggroll sauce. Add soy sauce, sesame oil, vinegar, white pepper, Chinese 5 spice, and arrowroot to a small bowl and whisk together.
2. Stir fry the mushrooms. Heat a large skillet or a wok to medium-high heat. Add a couple of teaspoons of oil and diced cremini mushrooms. Stir for about 3 minutes. Push off to the side and add shallots and shiitakes stir for about 3 minutes.
3. Sauté the aromatics. Push the mushrooms to the sides and add another teaspoon of oil, then add the garlic and ginger, stirring for one minute.
4. Add salt, carrots and cabbage. Stir for 5 minutes. Use tongs if your pan is extra full.
5. Add green onions and sauce. Stir the sauce before adding to the pan, as the cornstarch will have settled. Saute until cabbage and carrots are tender crisp.
6. Serve. Serve in bowls. Optional to serve with bean thread noodles, rice noodles, or jasmine rice. Garnish with the drizzle sauce, toasted sesame seeds, sriracha, red pepper flakes, or crispy wonton strips. If desired, serve a sweet chili sauce on the side.
Egg Roll Bowl Variations
- Add protein: You can easily make this with ground pork, ground beef, ground turkey, or ground chicken. Make sure to season the protein before adding it to the pan.
- Make it a noodle bowl: Double the sauce and toss with cooked bean thread noodles, rice noodles, or soba noodles.
- Turn it into a rice bowl: Serve this deconstructed egg roll over steamed white basmati rice or brown rice.
- Load it up with garnishes! In addition to the drizzle sauce, serve with toasted sesame seeds, sriracha, red pepper flakes, or crispy wontons skins.
Chef’s Tips
- To get a smokier flavor: Cook the vegetables in separate batches on high heat until they char at the edges. Combine together, add sauce and scallions, and cook until desired doneness.
- For easier prep: Buy sliced mushrooms and shredded carrots and cabbage to save on prep time.
- Make the sauces ahead of time: Prepare the stir fry sauce and the drizzle sauce in advance easy meal prep.
What to Serve With It!
Serve with bean thread noodles, rice noodles, or cauliflower rice. We especially love serving our Egg Roll in a Bowl with Jasmine Rice. You can also make this a meal by serving with salads, sides, and protein mains like our Wonton Salad, Chili Crisp Cauliflower, Teriyaki Chicken, or Szechuan Chicken.
Storing Leftover Egg Roll Bowls
Store leftovers with a sealed lid in the refrigerator for up to 3 days.
FAQs
Traditionally, egg rolls do not have egg in them. They are named egg rolls because of their egg roll wrappers. You may find other recipe variations with eggs in it.
Yes! If you prefer, you can use a coleslaw mix that has cabbage and carrots.
Sure! Thinly sliced bell peppers, snap peas, or edamame would make a nice addition.
Hope you enjoy our Egg Roll in a Bowl recipe! Let us know what you think in the comments!
xoxo
More Favorite Stir Fry Recipes!
Egg Roll Bowls
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: dinner recipe, bowl, healthy bowl
- Method: stir fry
- Cuisine: Asian
- Diet: Vegan
Description
Egg Roll in a Bowl is a flavorful and healthy deconstructed version of the classic egg roll, combining shredded vegetables, Asian seasonings and aromatic spices. An ideal weeknight dinner option that’s both satisfying and easy to customize.
Ingredients
Stir fry Sauce
- 3 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons shaoxing wine vinegar or sherry cooking wine
- 1/4 teaspoon white pepper
- 1/4 teaspoon 5 spice
- 1 tablespoon cornstarch or arrowroot
Drizzle Sauce for Serving
- 2 tablespoons vegan oyster sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon lite soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
Egg Roll Bowl
- 2–3 teaspoons avocado oil
- 3/4 pound cremini mushrooms, diced in small pieces
- 1/2 pound shiitakes sliced thin
- 2 shallots, sliced thin
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic cloves, minced
- 3/4 teaspoon salt
- 1 cup carrot, shredded
- 3 cups savoy cabbage, cut into thin shreds (or regular cabbage or napa cabbage)
- 1/4 cup green onions
Garnishes: Drizzle sauce (above) toasted sesame seeds, sriracha, red pepper flakes or crisped wontons. Serve over jasmine rice, rice noodles or soba noodles.
Instructions
- Whisk the stirfry sauce: In a small bowl, mix soy sauce, sesame oil, vinegar, white pepper, 5 spice and arrowroot. Set by the stove.
- Make the drizzle sauce: In another small bowl, whisk oyster sauce, rice vinegar, lite soy sauce, sugar and water. Save for serving.
- Stirfry the mushrooms: Heat a large skillet or a wok to medium-high heat. Add a couple of teaspoons of oil and cremini mushrooms. Stir for about 3 minutes. Push off to the side and add shallots and shiitakes stir for about 3 minutes.
- Sauté the aromatics: Push mushrooms to the sides, add one teaspoon of oil, garlic, and ginger to the open space and stir for one minute.
- Add salt, carrots and cabbage: Mix and cook about 5 minutes, stirring frequently (sometimes tongs are helpful here if your pan is full).
- Add green onions and the stir-fry sauce: Whisk the sauce first, as the cornstarch will have settled at the bottom, before pouring it in, and continue cooking until the cabbage and carrots are tender-crisp. (*see notes for a smokier flavor).
- Divide among bowls on its own, or serve it over jasmine rice, bean thread noodles, rice noodles, or black rice.
- Garnish with drizzle sauce, toasted sesame seeds, sriracha or red pepper flakes or crisped wontons.
Notes
To get a smokier flavor, cook the vegetables in separate batches on high heat until they char at the edges. Combine together, add sauce and scallions cook until desired doneness.
Store leftovers in an airtight container for 3 days in the fridge.
Protein additions; ground pork, ground beef, ground turkey, ground chicken, or make our crispy tofu. Make sure to season the meat before adding in.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 187
- Sugar: 3.6 g
- Sodium: 427.1 mg
- Fat: 12.7 g
- Saturated Fat: 4.7 g
- Carbohydrates: 10.4 g
- Fiber: 2.3 g
- Protein: 9.4 g
- Cholesterol: 26.8 mg
Which sauce should be doubled off serving with noodles?
I would double the drizzle sauce.
I loved this! Fresh, crunchy & full of flavor.
Great to hear Nia!
This wasn’t a winner for me. Everything was too saucy and goopy with the cornstarch. Are you sure it was suppose to be 3 cups of cabbage and not six? I love everything else I’ve tried on your website!
That’s too bad Carolyn, sorry about this! Not sure what happened. Maybe the sauce needed to cook more.
I enjoy this dish but even though I cut down the amount of salt recommended, I found it overly salted. Next time I make this dish I will cut down on the soy sauce.
Thanks for your thoughts Micheline.
Delicious, I made the recipe but instead of using a bowl I used egg roll wrappers and made egg rolls, very delicious. Thanks for the recipe, best egg rolls ever and oh I added shrimp . Ummmmm
Ha! Awesome, so glad you enjoyed Louise!
Tonia! This was SO good! Such an amazing and healthy dish from such a sad breakup. Sorry not sorry you had to break up! 😉
Ha…appreciate the sympathy😀 So happy you enjoyed this Ingrid!
Delicious! Such a yummy combination of flavors. Thank you for another great recipe!
So happy you enjoyed this Mary!
Just made this for dinner tonight and followed the recipe as is. It is delicious and a winner! Just one thing to be aware of if you’re managing your time and need to be efficient on prep — it took me about an hour to prep but I doubled the recipe. I bought pre-made 16 oz. coleslaw packs from Wegmans, which is enough for doubling the recipe (and I did). I also purchased pre-shredded carrots. I would have purchased sliced mushrooms, but they were looking questionable, so went with the whole and chopped/sliced them myself. Lastly, we like a little more protein in our meal, so I added 1 lb ground pork, cooked up separately with salt/pepper and then added right before the scallions/stir-fry sauce step.
Great to hear this Veronica! Your review is much appreciated and super helpful!
This sounds amazing. I am going to try it today.
Thank you for the fun and inspirational ideas.
I just love your blog.
Have a great Thanksgiving!!!
Florence K
Thanks Florence!
Deconstructed eggroll sounds perfect for me. This is the best what I like about it. Thank you for the recipe.
Let us know what you think Bea.:)
Delicious, open to swapping of veggies, easy once ingredients are at the ready.
Glad you enjoyed Sue!