Vegetarian Egg Roll in a Bowl

This Vegetarian Egg Roll in a Bowl takes the mess and stress out of homemade egg rolls. This easy recipe has all the egg roll flavors you love inside a bowl of crisp tofu and hearty vegetables. Gluten free, low carb with paleo and Whole30 options.

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An Easy Vegetarian Egg Roll in a Bowl

Craving a batch of Homemade Egg Rolls, but feel like the egg roll wrapper is holding you back? Our Egg Roll in a Bowl recipe was a huge hit, so we had to give you an equally tasty vegetarian version! Not only is this a meatless recipe, but it’s also paleo, keto, low-carb, grain-free, gluten-free and can easily be Whole30 if you leave out the tofu.

The tofu simmers to your desired crispiness on the stove, followed by the rich and succulent vegetables. Everything is seasoned to perfection and finished off with sesame seeds, chopped parsley, and any other toppings you like. This simple egg roll bowl
recipe is destined to be a weeknight regular!

What is an Egg Roll in a Bowl?

An egg roll in a bowl is basically just an unwrapped egg roll. It’s like taking all your egg roll fillings out of the pesky wrappers and going to town!

This version uses tofu instead of meat to make it vegetarian, as well as healthy veggies like mushrooms and carrots. Yum!

Recipe Ingredients

If you’re paleo or Whole30, just leave out the tofu and you’re good to go! Feel free to mix up the other ingredients in your egg roll based on what you like.

For the Tofu

• Extra-Firm Tofu: Drained, pressed and cut into 1-inch cubes. Swap with plant-based ground or leave out for Whole30.
• Coconut Aminos: For that spot-on savory flavor.
• Sesame Oil: This nutty, earthy seasoning really elevates the taste of your tofu.
• Salt & Pepper: To taste.

For the Egg Bowl

• Avocado Oil: Or olive oil.
• Green Onions: Sliced, green and white parts divided.
• Garlic Cloves: Minced.
• Ginger: Finely grated or minced.
• Coconut Aminos: If you’re not Whole30, you can use tamari or low-sodium soy sauce instead.
• White Miso Paste: Sub with Tahini if you’re paleo or Whole30.
• Mushroom Umami Seasoning: From Trader Joe’s, or five spice powder.
• Apple Cider Vinegar: Or rice vinegar.
• Toasted Sesame Oil
• Mushrooms: I recommend using either crimini or shiitake mushrooms.
• Green Cabbage: Shredded; you could also use tri-color coleslaw mix or broccoli slaw.
• Purple Cabbage: Shredded. If you’re using coleslaw mix, leave out the purple cabbage.
• Carrots: Shredded or cut into matchsticks. Leave these out if you’re using coleslaw mix.

For Serving

• Sesame Seeds: Or another seed of choice.
• Fresh Parsley: Chopped.
• Chili Sauce: Or sriracha, gochujang, etc.

How to Make an Egg Roll in a Bowl

Making this vegan egg roll in a bowl couldn’t be simpler! This one-pan dinner also makes for quick and easy clean-up.

1. Marinate Tofu: Season the tofu with coconut aminos, sesame oil, salt and black pepper. Toss to coat and allow to marinate for 15 minutes to 1 hour.
2. Heat Oil: Heat the avocado oil in a wok or large skillet over medium-high heat.
3. Cook Tofu: Place the tofu in a single layer on the pan and cook for 2-3 minutes per side, or until it reaches your desired crispiness. You may have to work in batches. Transfer to a plate and set aside.
4. Cook Onion, Garlic and Ginger: In the same skillet, heat the avocado oil for the egg bowl. Add the white parts of the green onion, garlic and ginger and cook for 1 minute until fragrant.
5. Sauté Mushrooms: Add the mushrooms and sauté for 3-4 minutes, or until browned.
6. Add Remaining Ingredients: Add the shredded cabbage (or coleslaw mix) followed by the carrots, coconut aminos, miso, Umami seasoning, sesame oil, vinegar and season with salt and black pepper as needed. Toss until the vegetables are tender-crisp (about 3 minutes).
7. Add Cooked Tofu: Add the tofu back to the pan until heated through. Taste and add additional coconut aminos, salt, black pepper as needed.
8. Garnish & Serve: Garnish with cilantro, green onions and sesame seeds. Serve over cauliflower rice with chili sauce, along with any of your favorite sides.

Tips for Success

These undemanding tips will help you make the best egg roll in a bowl every time!

• Press Tofu Well: If you don’t have a tofu press, you can remove the moisture from your tofu by layering it between two paper towels and placing heavy plates on top to apply pressure. If you don’t press your tofu, it won’t get very crispy and you could end up with a watery dish.
• Don’t Crowd the Pan: When you’re cooking the tofu, you don’t want your skillet to get too crowded. If you can’t cook all the tofu with space between each piece, do it in batches.
• Avoid Overcooking Veggies: You want your veggies to be nice and tender, but not mushy. Make sure you keep an eye on the pan at all times.

Topping Ideas and Serving Suggestions

You can totally get creative with how you serve this vegetarian egg roll. Here are some ideas you might like!

• Top with a Fried Egg: I love putting a fried egg on top of these egg rolls. It’s a classic addition that ties the whole dish together!
• Top with Nuts: Give your egg roll a satisfying crunch by topping it with chopped peanuts, cashews or almonds.
• Serve Over Rice: I like to serve my filling over cauliflower rice, topped with a drizzle of chili sauce or sriracha. Just make sure the sauce you use is compliant with your dietary needs.
• Serve with Avocado: I find that avocados and egg rolls pair together perfectly. Try serving your vegetarian egg roll with a side of my crispy Avocado Fries.

How to Store and Reheat Leftovers

Leftover vegan egg roll bowls will stay fresh in the fridge for 4-5 days, if stored in an airtight container. To reheat, place the leftovers in a skillet set over medium heat and add a little water or coconut aminos as needed. You can also reheat your leftovers in the microwave.

Can You Freeze Egg Roll Filling?

You can store this vegetarian egg roll filling in the freezer, if desired. It will last for up to 3 months in an airtight, freezer-safe container. Thaw frozen egg roll filling in the fridge overnight before reheating, adding coconut aminos or water as necessary.

More low vegetarian recipes you will love:

Vegetable Stir Fry

Tofu Stir Fry

Teriyaki Tofu

5 from 1 vote

Print

Vegetarian Egg Roll in a Bowl

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

This Vegetarian Egg Roll in a Bowl takes the mess and stress out of homemade egg rolls. This easy recipe has all the egg roll flavors you love inside a bowl of crisp tofu and hearty vegetables. Gluten free, low carb with paleo and Whole30 options.

Course: Dinner

Cuisine: Chinese

Keyword: egg roll in a bowl, healthy vegetarian dinner ideas, keto egg roll in a bowl, one pot vegetarian meals, quick vegetarian dinner, vegetarian egg roll, vegetarian egg roll recipe

Servings: 4 servings

Calories: 129 kcal

Author: Kelly

Ingredients

• 2 tablespoons avocado oil or olive oil
• 6 green onions sliced green and white parts divided
• 5 cloves garlic minced
• 1 teaspoon fresh grated ginger
• 3 tablespoons coconut aminos can sub with gluten-free Tamari or low sodium soy sauce
• 2 teaspoon organic White Miso Paste or can sub with ⅔ teaspoons Trader Joe's Mushroom Umami Seasoning
• 2 teaspoons apple cider vinegar or rice vinegar
• 1 teaspoon toasted sesame oil
• 6 cups shredded green cabbage or one 14 oz tri-color coleslaw mix or Broccoli Slaw
• 1 cup shredded red cabbage leave out if using coleslaw mix
• 3/4 cup matchstick cut carrots or grated carrots leave out if using coleslaw mix
• 1 block 12-16 ounce baked, fried or air fried tofu cut into cubes [no need to film how to cook the tofu =) ]
• Fine sea salt or kosher salt to taste
• Freshly ground black pepper to taste

Optional Chili Mayo Sauce

• 3 tablespoons vegan mayo or avocado oil mayo
• 1-2 tablespoons Sricha or hot sauce
• ½ teaspoon rice vinegar or coconut vinegar

Garnish options

• Chopped fresh cilantro
• Extra green onion
• Sesame seeds
• avocado
• Serve with:
• Kimchi
• Chili Mayo Sauce
• Roasted Seaweed Snack

Instructions

1. Heat oil in a wok or large skillet over medium heat. Add the white parts of the green onion, garlic and ginger and cook for 1 minute until fragrant, while stirring frequently.
2. Add the green shredded cabbage (or coleslaw mix) followed by the red cabbage, carrots, coconut aminos, fish sauce, sesame oil, vinegar and season with salt and black pepper as needed. Cook until the vegetables are crisp-tender or cooked to your liking (about 4-5 minutes), while stirring occasionally. Taste and add additional coconut aminos, salt, black pepper as needed. Stir in the cooked tofu.
3. Garnish with cilantro, green onions and sesame seeds. Transfer to bowls.
4. Make the chili mayo sauce: In a small bowl, whisk together mayonnaise, hot sauce and vinegar. Season to taste with salt.
5. Drizzle in a zigzag pattern over the egg roll bowl. Top with some avocado slices and with a side of kimchi tucked in some roasted seaweed (similar to the TikTok Salmon bowl).

Nutrition Facts

Vegetarian Egg Roll in a Bowl

Amount Per Serving (1 serving)

Calories 129 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 61mg3%

Carbohydrates 16g5%

Fiber 4g16%

Sugar 6g7%

Protein 7g14%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.