Easy, Healthy Vegan Egg Roll in a Bowl Recipe

My easy vegan egg roll in a bowl is a plant-based twist on traditional egg rolls. It’s jam packed with great flavors and nutrient-rich ingredients. Plus it’s ready in about 30 minutes!

A black bowl filled with vegan egg roll in a bowl topped with chopped cilantro and sriracha hot sauce.

Vegan Egg Roll in a Bowl: A Protein-Packed Plant-Based Delight

Put away those egg roll wrappers, we’re going to be making a less time consuming dish perfect for the whole family and for those busy weekdays when you don’t have a lot of time to cook, but still want to enjoy a healthy dinner. 

Plus this low carb egg roll recipe is perfect for those looking to lower their carb intake. 

So if you’re looking for a delicious and nutrient-rich vegan meal that’s ready in no time, requires minimal effort and clean up, plus it’s great for meal prep, then say hello to Vegan Egg Roll in a Bowl!

This plant-based twist on classic egg rolls is not only packed with flavor but also provides a generous dose of vegan protein. You can choose to use mushrooms or tofu or a mix of both. 

So whether you’re a vegan, vegetarian, or simply exploring more plant-based meals, this recipe is sure to satisfy your cravings.

Why You’ll Love This Recipe


  • It tastes like having a vegetarian egg roll but in a healthy meal that doesn’t require frying.
  • This vegan egg roll bowl makes a quick meal perfect for busy days.
  • Ingredients are all budget friendly.
  • You can eat it on it’s own or with cauliflower rice for a low-carb meal, or pair it with brown rice or quinoa for a heartier dish.
  • This easy egg roll in a bowl recipe is perfect for adding to your weekly meal plan or for meal prepping.
Ingredients for making vegan egg roll bowl: coleslaw mix, mushrooms, onion, garlic and chopped red chili.

Ingredients Needed

To create this delightful meal, we’ll be utilizing a combination of wholesome plant-based ingredients easily found at any grocery store.

In the classic egg roll filling ground meat like ground pork, ground beef, ground turkey or even ground chicken are traditionally used. But of course in my vegan version we won’t be using any animal products.

Below are the ingredients I use to make the best vegan egg roll. Do check the substitutions for other ideas. 

  • Coleslaw Mix: You can find these ready to use mixes in the refrigerated vegetable section of your local grocery store. They can vary in sizes, I buy the small one pound bag. This mixture typically contains shredded white or green cabbage, red cabbage, and shredded carrot. 
  • Vegan Protein: You can use either mushrooms or tofu (or a mix of both) for this recipe. When I’m short on time I like to use mushrooms because they take less preparation.
  • Garlic: I use fresh garlic for the best flavor.
  • Oil: I mostly use olive oil but when I have it, I use either regular sesame oil or toasted sesame oil. The latter gives the dish an additional depth of flavor.
  • Sriracha Sauce: This is to give the dish a little heat. You can use fresh chopped jalapano or red pepper flakes instead or choose to omit if desired. 

Topping Suggestions

For the toppings you can use chopped green onions, or in a pinch, like I had the day I shot these photos and video, you can use chopped cilantro or parsley.

Sesame seeds or toasted peanuts add a great crunch and additional protein.

Fresh bean sprouts are also a healthy and delicious addition.

An extra drizzle of hot sauce (like Sriracha) add a spicy touch.

Substitutions

If you don’t have mushrooms or tofu but do have TVP then you can use that. Once hydrated and prepped it’ll resemble ground pork in traditional eggrolls. If you have access to vegan ground meat that’s another great option.

Personally I’ve never tried this, but I’ve seen some recipes that use broccoli slaw instead of the coleslaw or cabbage mix. It would give the dish a different twist, if you’d like to try that sometime.

For additional flavor you could try adding a drizzle of rice vinegar, some minced fresh ginger, water chestnuts, or chopped yellow onion.

How to Make Vegan Egg Roll in a Bowl

Making this healthy egg roll bowl is so incredibly easy. Let me show you.

Sautéing slice mushrooms to make vegan eggroll bowls.

Step 1: Heat the oil in a large skillet over medium heat. Once hot add the oil and sliced mushrooms and sauté until begin turning golden brown. If using tofu instead you would add it now and cook until you have crispy tofu.

Mixing in coleslaw mix into the pan for cooking vegan egg roll bowls.

Step 2: Mix in the coleslaw mix,onion and garlic. Pour the coconut aminos (or soy sauce) over the vegetables. Then add the sriracha and mix until well combined.

Cooked vegan egg roll in a bowl made with mushrooms and coleslaw mix.

Step 3: Cook until the coleslaw has softened to your desired texture it should take about 3-4 minutes. You can leave it as soft or crisp as you’d like.

Step 4: Serve in a small bowl topped with your favorite toppings and enjoy!

Vegan egg roll in a bowl served inside a black bowl and topped with sriracha and cilantro.

Health Benefits of Vegan Egg Roll in a Bowl

Besides the delectable flavors in this dish, it also offers a plethora of health benefits:

  1. Vegan Protein from the mushrooms and tofu. Protein in important because it helps us feel fuller longer.
  2. The vegetables all offer a wide range of vitamins, minerals, antioxidants, and loads of fiber.
A black bowl filled with cooked vegan egg roll in a bowl and chopsticks on top.

How to Store Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for a max of 4-5 days. This makes it an ideal option for meal prepping or for bringing to work or school.

You could freeze for a couple of months but do notice that the texture will change. The vegetables will become soggy.

A black bowl filled with vegan egg roll in a bowl topped with chopped cilantro and sriracha hot sauce.

Easy Vegan Egg Roll in a Bowl Recipe

Nancy Lopez & MexicanMadeMeatless.com
This easy vegan egg roll in a bowl is a plant-based twist on traditional egg rolls. It's jam packed with great flavors and nutrient-rich ingredients. Plus it's ready in about 30 minutes!
No ratings yet
Save Recipe Pin Recipe Leave a Review
Prep Time 8 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine Asian, fusion
Servings 2 servings
Calories 305 kcal

Ingredients
  

  • 1 lb coleslaw mixture
  • 10 whole button mushrooms sliced
  • 3 garlic cloves minced
  • 2 Tablespoons olive oil or sesame oil
  • 1.5 Tablespoons coconut aminos or low-sodium soy sauce
  • 1 Tablespoon Sriracha adjust to taste

Instructions
 

  • Heat the oil in a large skillet over medium heat. Once hot add the oil sliced mushrooms and sauté until begin turning golden brown.
  • Mix in the coleslaw mix, onion and garlic. Pour the coconut aminos (or soy sauce) over the vegetables. Then add the sriracha and mix until well combined.
  • Cook until the coleslaw has softened to your desired texture. You can leave it as soft or crisp as you'd like.
  • Serve in a small bowl topped with your favorite toppings and enjoy!

Video

Notes

Serve on it’s own or with some cauliflower rice, brown rice or quinoa for a heartier meal. 
Next time instead of mushrooms you could use tofu. Simply drain, place in tofu press to squeeze out as mush liquid as possible. Then use your hands to break it up and make tofu crumbles. 
Add some soy sauce, sriracha, garlic powder and black pepper to season it. You can sauté with a tablespoon of sesame oil until golden and crispy before adding the remaining ingredients.

Nutrition

Serving: 2servingsCalories: 305kcalCarbohydrates: 33gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 492mgPotassium: 1940mgFiber: 11gSugar: 17gVitamin A: 233IUVitamin C: 99mgCalcium: 114mgIron: 4mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicamademeatless!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating