Does an egg roll have egg in it?

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.

Can I use a cole slaw mix to make this?

Yes! If you prefer, you can use a coleslaw mix that has cabbage and carrots.

Can I add other vegetables to this?

Sure! Thinly sliced bell peppers, snap peas, or edamame would make a nice addition.

Best Recipe For Egg Roll in a Bowl

Name: Egg Roll Bowls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 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; 2 tablespoons vegan oyster sauce; 1 teaspoon rice vinegar; 1/2 teaspoon lite soy sauce; 1 teaspoon sugar; 1 tablespoon water; 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

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

Units

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
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.

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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