Vegan egg roll in a bowl is all the flavor of your favorite Chinese restaurant appetizer turned inside out and cooked in one skillet. An easy, healthy, and delicious dish ready in less than 30 minutes. It’s oil-free, low-carb, and can easily be made gluten-free.
I ain’t gonna lie. There have been times in my life since going vegan I crave that savory cylindrical deep-fried tube of shredded cabbage, ground pork, and other mystery filling fillings dipped in duck sauce.
But, when I come to my senses the thought makes me sick to my stomach. So, what if I told you there was a much easier way to enjoy an egg roll? And, what if I told you it was also healthy and totally plant-based? Would you believe me?
Well, it’s true! If you love egg rolls and Asian flavor combinations, you’re going to LOVE my Vegan Egg Roll In A Bowl! It’s like an inside-out egg roll in your bowl.
Inspired by Blair’s recipe at The Seasoned Mom and my 5-Minute Spicy Asian Noodles, this recipe is a filling and healthy dinner that beats take-out any night of the week. And, it’s even better when you this egg roll in a bowl with these amazing vegan crispy wontons.
Let’s do this!
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Ingredients
All your favorite Chinese takeout ingredients in one healthy bowl! This simple Egg Roll in a Bowl recipe is an excellent and light plant-based meal. All of the ingredients are low in calories as well as carbs.
FYI, I am clearly aware that real egg rolls do not contain ramen. But, it’s my recipe and I can do what I want. So, to make this a little more hearty and filling I decided to include them and I’m so glad I did. You will be too 😁
- pre-packaged coleslaw mix
- carrots
- sweet onion
- garlic
- dried ground ginger
- rice vinegar
- ramen
- low-sodium soy sauce
- chili garlic sauce
- maple syrup
- green onions
See the recipe card below for exact quantities and detailed instructions.
How To Make Vegan Egg Roll In A Bowl
Egg Roll In A Bowl is such a satisfying spin on American Chinese cuisine. It’s the vegan version of the classic egg roll without all the effort. And, it’s so delicious and even easier to make.
Preheat a large skillet over medium heat and stir fry the cabbage, carrot, onion, rice vinegar, and ground ginger.
Add the soy sauce, chili garlic sauce, maple syrup, and rice vinegar and mix. Toss in the cooked ramen, mix well, and enjoy!
Hint: all appliances are different but medium heat or medium-high heat should be fine for cooking.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don’t fake it – only provide guidance on topics you have actual experience with.
- Gluten-free – use low-sodium tamari to make this recipe completely gluten-free.
- Sauce – if you don’t have chili garlic sauce Sriracha, sweet chili sauce, or regular chili sauce will work.
Variations
Here are a few ideas on how you can change this recipe to better suit your taste if you wish when you make the recipe.
- Spicy – add chili pepper flakes while cooking if you like your meals on the spicy side of life.
- Filling – I added ramen to the stir fry but feel free to toss your favorite starch or plant-based protein. Tofu, tempeh, and soy curl chicken are excellent options. If you are wanting to keep the carb intake at a minimum cauliflower rice or chopped mushrooms are great.
- Toppings – chopped green onion or scallions are always my topping choice for Asian fare. Chopped nuts like peanuts, cashews, or almonds add a nice crunch as well as sesame seeds.
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
Equipment can have a big impact on how a recipe turns out. A good nonstick pan is all you really need to make this vegan egg roll in a bowl.
Personally, I love and use Lodge cast iron skillets and Ballarini pans. They’re both affordable, durable, and great for oil-free cooking.
Storage for leftovers
Refrigerator: Store any leftover egg roll in a bowl in an airtight container in the fridge for 2-3 days.
This recipe is not good for freezing, so, don’t!
Want more vegan Asian-inspired recipes?
Looking for other recipes like this? Try these:
I hope you enjoy this vegan egg roll in a bowl. There’s no doubt it’ll become a regular in your home. And, be sure to leave a comment with a star rating down below. I’d really appreciate it.
Print
Vegan Egg Roll In A Bowl (Easy, Healthy, & Delicious)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Vegan Main Dishes
- Method: Stir Fry
- Cuisine: Asianb
- Diet: Vegan
Description
Vegan egg roll in a bowl is like an egg roll turned inside out. An easy, healthy, and delicious one-skillet meal that’s ready in less than 30 minutes, you and your whole family will love this veggie-packed twist on classic egg rolls. It’s oil-free, low-carb, and can easily be made gluten-free.
Ingredients
- 1 ramen cake (2.5 ounces) (optional)
- 1 large onion, diced
- ½ cup shredded carrots
- 2 cloves of garlic, minced
- ½ teaspoon of ground ginger
- 2 Tablespoons of rice vinegar, divided
- 1 bag (16 ounces) of pre-made coleslaw mix (cabbage and carrots only)
- ¼ cup low-sodium soy sauce
- 2 Tablespoons of pure maple syrup
- 1 Tablespoon of chili garlic sauce
- 2 green onions, chopped or sliced
Instructions
- Heat a large nonstick skillet over medium-high heat. If using the ramen, go ahead and cook now according to the package instructions.
- Once the skillet is hot add the onion, garlic, 1 tablespoon of rice vinegar, and ground ginger to the skillet. Stir with a wooden spoon and cook until the onion is soft and translucent.
- Add the coleslaw, soy sauce, maple syrup, chili garlic sauce, and remaining rice vinegar. Lightly toss all of the ingredients together and cook for 5-10 minutes until the cabbage starts to wilt. If using the ramen, add it to the pan and stir to combine.
- Remove from the heat and stir in the chopped green onions.
- Divide between bowls with desired toppings. Enjoy!
Notes
Store in an airtight container for up to 3 days in the refrigerator.
Suggested toppings: red pepper, chopped nuts, and sesame seeds.
To make this recipe gluten-free use low-sodium tamari.
Nutrition
- Serving Size:
- Calories: 107
- Sugar: 14.5 g
- Sodium: 541 mg
- Fat: 0.4 g
- Carbohydrates: 24.8 g
- Fiber: 4.1 g
- Protein: 3.8 g
- Cholesterol: 0 mg
Keywords: egg roll in a bowl, vegan egg roll in a bowl, asian-inspired, easy vegan recipes, oil-free
Super flavourful and delicious! I used the ramen noodles cooked without the spice packet. Will definitely be making this recipe on a regular basis.
★★★★★
Quick question, because I’m no chef 😆, when do we add the half cup of shredded carrots? Thank you!
★★★★★
Really, whenever you wish. I like adding them after cooking to keep them crunchy.
Oops – forgot to mark a 5 star rating!
★★★★★
Thank you!
This is my new favorite dinner! Full of satisfying flavor and healthy ingredients, quick and easy to prepare. I cut the maple syrup in half to reduce the sugar, and the second time reduced my oh-so-spicy chili garlic sauce to ~ 3/4 TBSP. I’ve already shared the recipe with two other people. Thanks for another winner Shane!
Should it be only a half teaspoon of ginger based on your comment above? (It still says 1.5 teaspoons as of my writing this comment). I absolutely love this recipe, but I put a lot less ginger based on my tastes 🙂 I also used less of the chili garlic sauce because the bottle I got from Amazon is literal fire, lol, and I used a sweeter chili sauce I found in the store. SO SO GOOD! I’ve made this recipe 4 times in 2 weeks! LOVE!
★★★★★
Yeah, it should be half a teaspoon. I meant to change it. On it now.
I made my own coleslaw with grated cabbage. Since it says 16 oz, I used 2 cups of it. Maybe that wasn’t enough since the amount of ginger used really overpowered this dish. Very easy and will make it again, but not with 1 1/2 tsp of the ground ginger, or maybe use fresh grated ginger.
★★★★
Whoa, thank you for catching that because that should have been 1/2 teaspoon. Many apologies to you. I’ll edit.
I liked this recipe a lot. I added the shredded carrots with the onion and garlic. I did have to add a few tablespoons of water to the skillet to keep them from sticking before the onions were softened and translucent. I also added another mixture of the sauce (soy sauce, chili garlic sauce, maple syrup) because it seemed a little dry. I will make this again.
★★★★
Added tofu and ramen. It was good but next time I will tone down the ginger just a bit. Felt like it overwhelmed the dish a bit. Enjoyed and will definitely make again. Thanks
★★★★
Excellent recipe! I assumed you add the carrots with the onions (couldn’t find where to add the carrots on your recipe), and it turned out great. Thank you for another delicious recipe! It’s so wonderful to find so many great WFPB oil-free recipes on your site!
★★★★★
Loved it! My husband, who is not WFPB, loved it! I will be making this again. In fact, I will be hosting a big family Sunday dinner pitch-in. I am going to make the theme Chinese dishes just so I can serve this, or maybe Shane’s Thai Noodle Salad. Ah, heck. I think I will make them both.
★★★★★
What a great idea.
This was easy to make and wonderful to eat!
Even had the same Ramen brand on hand.
Did use a full head of Napa Cabbage in place of the bagged cabbage as it was what we had.
Also added some chopped protein (Abbots).
Thank you for sharing.
★★★★★
This was good and came together quickly and easily. I was able to find the same ramen you used. Chili garlic sauce was no where to be found in my area so I used a Thai red chili paste that added a kick. I also added some edamame and snow peas that I had in the fridge. My husband who is not vegan had two servings.
Thank you for an excellent recipe. Well done!
★★★★★
Great idea and delicious! I used chopped kale instead of cabbage and added chopped cashews and brown rice noodles. This recipe is a keeper like so many of your recipes!
★★★★★
I made this tonight and added some veggies I needed to use up. Otherwise exactly as the recipe stated! Sooooooo easy and soooooo good! Another winner from Shane.
★★★★★
Looks great Shane!!! When are you creating a cookbook for us WFPB folks? We love your food in our home (me: vegan, Don : Omni but dairy free). Keep up the good fight!
Soon…I hope:)