Vegetarian Egg Roll In A Bowl

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My easy vegetarian egg roll in a bowl recipe takes the insides of an egg roll and serves them up in a delicious bowl! It’s great for anyone looking for a healthier version of takeout for a tasty lunch or dinner. With my help, you’ll be able to make this simple one-pan meal in just 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.

It’s made with all the fillings you love, like crunchy cabbage, green onion, and tofu, without any of the guilt! My healthy veggie egg roll bowl has all the flavor of the takeout favorite. It tastes so good, you won’t believe that it actually is good for you too!

Trust me, you and your family are going to love this recipe so much that you might never look at fried egg rolls the same way again!

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🥘 Ingredients

You only need a few simple ingredients to make my easy vegetarian egg roll bowl. See the recipe card at the bottom of the post for the exact amounts and nutritional information.

Tofu: I use tofu as my ground beef or ground chicken substitute for this vegan egg roll in a bowl recipe. When using tofu, I highly suggest using a tofu press to effectively remove all the water. Just egg would also work as a vegan egg replacer.

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. Use tamari or coconut aminos to make a gluten-free vegetarian egg roll in a bowl.

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. I’ve also used broccoli slaw or diced green beans, both of which are great alternatives. Any veggies cut very small will work from from broccoli and water chestnuts to asparagus and cauliflower.

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. You could also try crushed peanuts, almonds, a squeeze of lime juice, a drizzle of sweet chili sauce, or diced red onions.

🔪 How To Make A Veggie Egg Roll Bowl

Learning how to make a vegetarian egg roll in a bowl with coleslaw mix is super simple. Check out my video below to see the step-by-step process.

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

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. If you go this route, be sure to follow my vegan egg rolls recipe for the best results.

Add Heat: Feel free to add chopped jalapeno peppers, spicy mayo, sriracha sauce, or more 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.

Keto Option: I turn this into a keto veggie egg roll in a bowl with just 3 substitutions. Use 4 scrambled eggs instead of tofu, tamari instead of soy sauce, and omit the cashews, and you’ll end up with a recipe that has only 2.3 net carbs per serving!

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. Some good choices are tempeh, veggie crumbles, or even beans like edamame, black beans, or chickpeas.

🍽 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 miso mushrooms. For something lighter, serve it with my avocado sushi roll. 

With Entrees: You can add it to a bigger spread by serving it with my vegan kung pao tofu, crispy air fryer tempeh, and my tofu fried rice!

With Sauces: Try it with different sauces like my low calorie stir fry sauce or gluten-free stir fry sauce. A spicy peanut sauce or even vegan BBQ sauce would be delicious as a topping too.

🫙 Storage Directions

Fridge: 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.

To Freeze: 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.

❓Recipe FAQs

📋 Recipe Card