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Vegan Egg Roll In A Bowl (Easy, Healthy, & Delicious)

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4.9 from 24 reviews

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

Units Scale
  • 1 ramen cake (2.5 ounces) (optional)
  • 1 large onion, diced
  • 1/2 cup shredded carrots
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of ground ginger
  • 2 Tablespoons of rice vinegar, divided
  • 1 bag (16 ounces) of pre-made coleslaw mix (cabbage and carrots only)
  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoons of pure maple syrup
  • 1 Tablespoon of chili garlic sauce
  • 2 green onions, chopped or sliced

Instructions

  1. Heat a large nonstick skillet over medium-high heat. If using the ramen, go ahead and cook now according to the package instructions. 
  2. 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.
  3. 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.
  4. Remove from the heat and stir in the chopped green onions.
  5. Divide between bowls with desired toppings. Enjoy!

Equipment

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

Find it online: https://shaneandsimple.com/vegan-egg-roll-in-a-bowl-easy-healthy-delicious/