Egg Roll in a Bowl is a quick, one-pan, healthy, easy weeknight dinner! Vegan, keto- and gluten-free-adaptable, it tastes just like an egg roll. Video.
Here’s a way to get your eggroll fix without all the hassle and messy frying. Eggroll in a bowl is a delicious low-carb dinner, made in one pan and under 20 minutes. Our favorite kind of meal! Here, we are keeping it plant-based with shiitake mushrooms, but feel free to add ground meat if you are looking for a higher-protein dinner.
Why you’ll love this Recipe !
This recipe is super-adaptable. Keep it vegan or add your favorite protein– ground meat like ground beef, chicken, pork, or turkey. Serve it on its own for a low-carb meal, or pile i 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 sauce in advance. You can even purchase ginger paste and garlic paste in a tube- always handy to have on hand for quick meals.
I've tried a few egg roll in a bowl recipes but this one takes it to another level for a couple reasons. The choice of " filling ingredients" is perfect, both flavor-wise and texturally. The sauce (full disclosure, I only made the sauce to add into the bowl) is so on point. I've double-batched this for meal-prepping lunches for the week.Another Keeper of a recipe! Thank you.
Egg Roll Bowl 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 on its own, over bean thread noodles, cauliflower rice, 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, browning it in the pan first. Set it aside and continue with the recipe.
- 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 jasmine rice, cauliflower rice, or brown rice, or black rice.
- Load it up with garnishes! In addition to the drizzle sauce, serve with toasted sesame seeds, sriracha, red pepper flakes, or crispy wonton 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.
Serving suggestions
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 in the refrigerator with a sealed lid for up to 3 days.
FAQs
Yes! If you prefer, you can use a coleslaw mix that has cabbage and carrots.
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!
Watch how to make it
Egg Roll in a Bowl Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: 30 minute Dinner, bowl, dinner recipe, healthy bowl, stir fry, weeknight dinner
- Method: Stir fry, Stove top
- Cuisine: Asian
- Diet: Keto, Low-Carb, Vegan
Description
Egg Roll in a Bowl is a quick, one-pan, healthy, easy weeknight dinner! Vegan, keto- and gluten-free-adaptable, it tastes just like an egg roll. Video.
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 1/2 teaspoons 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
- 12 ounces cremini mushrooms, diced in small pieces
- 8 ounces shiitake mushrooms 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.
Serve on its own as a low-carb option, or over cauliflower rice, jasmine rice, bean thread noodles, rice noodles, or black rice.
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.
- 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, and cook until desired doneness.
To add ground meat: Season 8 ounces of ground meat with salt and pepper and brown in a skillet, until cooked through. Set aside and continue on with the recipe. Combine at the end.
Store leftovers in an airtight container in the fridge for up to 3 days.
Protein additions: ground pork, ground beef, ground turkey, ground chicken, or make our crispy tofu.
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
I’m continually amazed at how delicious your recipes are! I wasn’t sure about this one, but I gave it a chance because my family and I have enjoyed so many others of yours. What a delight it was! It’s so yummy that it’s sure to be a regular dish here. I had 2 bowls. Also, I added half a block of diced extra firm tofu along with the shallots and that worked beautifully for us. This website is a game changer! I’ve even gotten my dad to eat tofu and since he has heart disease, that’s extra important and perhaps life extending. We can’t thank you enough!
Great to hear Christina!
Made this recipe for 36 people-served over rice. It was delicious! The only thing I would tweak is reducing the amount of 5-spice powder in the stir-fry sauce when multiplying the recipe. It is a pretty dominant flavor note. Also–the drizzle sauce was awesome! Make extra!!
Glad you gave it a try Nancy! Good tip on the 5-spice. Thanks for taking time to review.
Very good recipe. The sauces are what really makes this pop. Having a side of crisp wontons brings that extra bit of crunch to the umami mushrooms.
Awesome, thanks for taking time to review!
Just made this for lunch and we liked it!. Added Mae Ploy on top which really ADDED A LOT! The texture is a little gooey…but we enjoyed nonetheless.
Okay, I cut down on the cornstarch- I think that is the problem. Thanks for your feedback!
I’ve tried a few egg roll in a bowl recipes but this one takes it to another level for a couple reasons.
The choice of “ filling ingredients” is perfect, both flavor wise and textural.
The sauce (full disclosure I only made the sauce to add into the bowl) is so on point.
I’ve double batched this for meal prepping lunch for the week.
Another Keeper of a recipe! Thank you
Awesome to hear this Barry! Thank you for taking the time to review.
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!