Vegetarian Egg Roll In A Bowl

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We took out the insides of an egg roll, and put them in a bowl! It’s easy to make, vegetarian, vegan, gluten-free, keto-friendly, and is ready in just 30 minutes. This vegetarian egg roll in a bowl recipe is a flavorful, healthy one-pan meal that the whole family will love!

This vegetarian egg roll in a bowl is a delicious, low carb, healthier version of your favorite restaurant egg rolls. It’s super easy to make, satisfying and flavorful, but so much better for you than classic egg rolls. You and your family are going to love it so much, you might never look at egg rolls the same again!

It is so important for me and my family to have healthy meals that aren’t heavily fried. We love getting traditional egg rolls when we order Chinese takeout, but that’s more of a once-in-a-while indulgence because traditional egg rolls will run you about 200 calories and 11g fat for one tiny roll.

Serve this veggie egg roll in a bowl with brown rice, quinoa, or cauliflower rice for even more veggies, or you can use lettuce wraps and turn this dish into a low carb wrap! You can also add it to a bigger spread with these teriyaki noodles, crispy air fryer tempeh and this Thai basil eggplant stir fry!

This tofu eggroll bowl has all of the flavor or a traditional egg roll without any of the guilt! But it feels like it should be unhealthy because of how good it tastes. My favorite part of this recipe is that the whole thing is made in one pan, which makes it super easy for cleanup too!

👩🏽‍🍳 Why This Recipe Works

• All of the flavor, none of the guilt
• Healthier alternative to classic egg rolls – no deep frying!
• Easy way to get a ton of veggies into one meal
• Great recipe for meal prep
• Easy cleanup, one pot meal
• Simple to customize, can be made keto and is naturally vegan and gluten free
• Flavorful, spicy, satisfying
• Most delicious egg roll in a bowl ever!

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🥘 Ingredients

This healthy egg roll in a bowl requires a handful of simple ingredients, easily found at any grocery store! Here’s what you need:

• Tofu or Eggs (for Keto): If using tofu, use a tofu press to get all the water removed effectively. This is your ground beef or ground chicken substitute for this no meat egg roll in a bowl (typically ground meat is what you’d find as the protein in most regular egg rolls).
• Spices: Fresh garlic, fresh ginger, salt, crushed red pepper flakes, gluten-free soy sauce or tamari (for a keto-friendly and gluten-free option). Feel free to add additional black pepper or crushed red pepper for more heat.
• Egg Roll Veggies: 4 cups shredded coleslaw mix (carrots, green cabbage) OR 2 cups shredded carrots + 2 cups shredded cabbage (green or red cabbage would be fine). You can also use a broccoli slaw or diced green beans in this healthy egg roll bowl recipe if you like!
• Toppings: 1/2 cup sliced ​​green onions, sesame seeds, cashews (omit for keto), cilantro, and sriracha for added flavor if you want some more heat.

🔪 Instructions

Making this egg roll stir fry is super easy! Here’s how to make a vegetarian egg roll in a bowl:

Make Tofu Crumbles: In a large skillet over medium heat, add 1/2 tbsp olive oil and tofu — crumble the tofu with a wooden spoon and cooking until the tofu is golden brown (about 5-10 min). Remove the tofu from the pan and set aside.

Add Veggies: Heat the pan over medium heat again, add 1/2 tbsp olive oil and add the remaining ingredients – garlic through salt/crushed red pepper to taste. Cook until the cabbage and carrots are slightly wilted and cooked through – about 5-10 minutes.

Finish Filling: Add the tofu back into the pan and stir to combine with the rest of the ingredients. Warm the vegetarian egg roll through filling for 5 minutes.

Serve: Serve this low carb vegetarian egg roll in a bowl warm or at room temperature, topped with green onions, sesame seeds, chopped cashews, siracha, and/or cilantro

💭 Expert Tips

• Make sure you press your tofu before adding it to the pan. You don’t want this deconstructed egg roll bowl recipe to turn out watery!
• Use a coleslaw mix to save on prep time. If you don’t have coleslaw mix, try shredding carrots and cabbage in a food processor.
• This vegan egg roll bowl is great for meal prep – just make it the night before, store it in an airtight container in the fridge, and you can enjoy it for 3-4 days!
• To keep this recipe gluten free, just use a gluten free low sodium soy sauce, tamari, or coconut aminos.

📖 Variations

• Different Toppings: You can add anything to this vegetarian egg roll in a bowl with tofu and it will taste great! Try crushed peanuts, almonds, a squeeze of lime juice, or diced red onions.
• Different Vegetables: Add in any of your favorite veggies: from broccoli, to water chestnuts, to asparagus to cauliflower — anything cut in a very small dice / shredded would work well.
• Turn Into Vegetarian Egg Rolls: You can put this recipe (the filling) in a wrapper, fold and seal with water or egg mixture, and fry in a pot of oil for 3-5 minutes until the outsides are browned. Follow this vegan egg rolls recipe for more details on how to make egg rolls so you can get the best results with this mixture!
• Add Heat: You can add as much heat as you want to this vegetarian egg roll bowl! Feel free to add chopped jalapeno peppers, spicy mayo, sriracha sauce, or more crushed red pepper!
• Keto Egg Roll In A Bowl: With just 3 substitutions, you can make this easy egg roll in a keto friendly bowl. 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!

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