Vegetarian Egg Roll In A Bowl

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My Vegetarian Egg Roll in a Bowl recipe takes all the savory, crispy goodness of an egg roll and serves it up in a fresh, flavor-packed bowl, no frying required! It’s perfect for anyone craving a healthier, homemade takeout fix for lunch or dinner. What I love most? This one-pan meal is ready in 30 minutes.

In my house, we love getting traditional egg rolls when we order Chinese takeout, but let’s face it, they aren’t the healthiest! Fried food is just an occasional indulgence for us. So, I created this vegetarian egg roll in a bowl that hits the spot and keeps it healthy, much like my vegan egg rolls recipe.

It’s packed with crisp veggies, golden tofu, and bold seasonings, all tossed together in one pan for a quick, better-than-takeout meal. The best part? It’s completely ready in less than an hour!

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🥘 Ingredients

Making this veggie egg roll in a bowl with fresh, feel-good ingredients is what keeps me coming back to it again and again.

Tofu: I use tofu as my ground beef or ground chicken substitute for this bowl recipe. When using tofu, I highly suggest using a tofu press to effectively remove all the water.

Spices: I use a combination of fresh garlic, fresh ginger, salt, and crushed red pepper flakes to add spice and aromatic flavor, as well as soy sauce for a layer of umami.

Egg Roll Veggies: I typically use a shredded coleslaw mix, which includes carrots and green cabbage, to save time, but you can always shred your own too.

Toppings: To add some crunch and extra flavor, I love finishing the bowl with sliced green onions, sesame seeds, cilantro, cashews, and a little sriracha.

Substitutions

Gluten-Free: I swap soy sauce for tamari or coconut aminos, and just like that, it’s completely gluten-free.

Switch Up the Veggies: I’ve tried broccoli slaw, diced green beans, even water chestnuts and asparagus, as long as they’re chopped small, they work perfectly.

🔪 How To Make

I make this veggie egg roll in a bowl in just four easy steps and I’ll walk you through each one with step-by-step photos below.

Make Tofu Crumbles: To begin, I add ½ tablespoon of olive oil to a large pan over medium heat. Next, I add the tofu and cook it for about 5-10 minutes, or until it turns golden brown, crumbling it with a wooden spoon. Then I remove it from the pan and set it aside.

Cook Veggies: After cooking the tofu, I heat the large skillet over medium heat again, add another ½ tablespoon of olive oil, and the remaining ingredients. Then I let everything cook for about 5-10 minutes until the cabbage and carrots are fork-tender but not completely wilted.

Finish Filling: Once the veggies are done, I add the tofu back into the pan and stir to combine with the rest of the ingredients. Then I let the mixture cook for another 5 minutes to warm through.

Serve: When ready, I serve my low-carb vegetarian egg roll in a bowl warm or at room temperature, topped with green onions, sesame seeds, chopped cashews, siracha, and cilantro.

📖 Variations

I love how quick, flavorful, and customizable this veggie egg roll in a bowl is, it’s like takeout, but way better for you.

Turn Into Vegetarian Egg Rolls: When I want to make egg rolls, I just put this filling in a wrapper, fold and seal with water or an egg mixture, and fry in a pot of oil for 3-5 minutes until the outsides are browned.

Add Heat: If you love a little kick, I say go for it! I like to add ½ a chopped jalapeño, a drizzle of my spicy vegan mayo sriracha, or an extra ¼ teaspoon of crushed red pepper.

For Kids: Unless you have an adventurous eater, you may want to keep the heat to a minimum. When I make this for my kids, I make sure to include proteins and veggies that they like. Kids are more likely to try a bite when they see ingredients they know and love.

Other Proteins: To switch things up, I’ll sometimes make a vegetarian egg roll in a bowl with no tofu by using another plant-based protein. Tempeh, veggie crumbles, or 1 cup of edamame, or chickpeas all work great and add a delicious twist.

🍽 Serving Suggestions

My egg roll in a bowl with no meat is so satisfying that you can eat it all on its own, but there are some other dishes you can serve it with, too. These are just a few of my favorites:

With Sides: This bowl goes perfectly with my vegetarian wontons and my miso mushrooms. They make the meal feel like a complete takeout-style feast.

With Entrees: I love turning this into a full spread by serving it with my vegan kung pao tofu, and my tofu fried rice. So good!

Try It with Different Sauces: I love switching things up by drizzling on my low calorie stir fry sauce or my gluten-free stir fry sauce for a flavor boost.

🫙 Storage Directions

Refrigeration: If I have any leftover filling I store it in an airtight container in the refrigerator for up to four days. This makes it perfect for meal prep or quick lunches during the week too. Make sure the dish has cooled completely before sealing it to maintain freshness and prevent condensation.

Freezing: I don’t recommend freezing, because it will change the texture of the cabbage and the tofu and it’ll become soggy and rubbery once defrosted.

To Reheat: Tofu egg roll in a bowl reheats really well. I’ll typically just pop leftovers in the microwave for a few minutes until heated through. You can also reheat it on the stovetop if you prefer. Just place it in a skillet over medium heat and cook, stirring occasionally, until warmed through.

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