This healthy egg roll bowl is vegan and gluten-free. Make this easy weeknight dinner in 10 minutes. It’s packed with the satisfying flavors of an egg roll – in a bowl!
This healthy egg roll bowl is naturally vegan and gluten-free. But the fact that it takes just 10 minutes and minimal prep is the reason I love it!
There’s a time and place for chopping vegetables and plucking edamame from the pod but this is not it.
To make this recipe in 10 minutes, use all pre-cut vegetables. You’ll simply need…
- A bag of shelled frozen edamame
- A bag of precut coleslaw mix. I like the tri-color one with red cabbage and carrots.
- Toasted sesame oil or regular. But I like toasted for the flavor.
- Something crunchy like toasted cashews, almonds or sesame seeds.
With just a few quality ingredients, you can get dinner on the table in minutes. It’s packed with vegetables and plant-based protein for a satisfying dish.
Substitutions
This recipe is completely adaptable. If you can’t find tri-color coleslaw, go with all green cabbage or add a bag of shredded red. You can even slice your own cabbages and carrots!
I used cashews for crunch. Almonds or toasted sesame seeds also work.
Tips for making the best egg roll in a bowl:
Use toasted sesame oil. You can use all toasted sesame oil for the saute but I found it to be a bit overpowering. Feel free to swap the regular sesame oil for any neutral tasting oil you have on hand. Store your toasted sesame oil in the fridge to keep it fresh.
Don’t crowd the pan. Instead, cook each ingredient as listed. Use the biggest skillet you have or cook the vegetables in batches for a good sear. That’s where you get the flavor.
Without this, the cabbage will steam. While that’s OK (I’ll still eat it), the recipe will lack the crunch and depth of flavor that really makes this egg roll in a bowl so craveable.
Add a drizzle of chili sauce. This will pump up the flavor and help you get that real egg roll flavor.
This easy recipe is best served warm but you can eat it at room temperature. Tag me on Instagram know when you make this one!
How long does this recipe last?
Not long. Cabbage has a lot of water and tends to spoil quickly.
I recommend making and eating this one on the same day – keeping it for one day leftovers max.
For more quick recipes, check out my favorite Healthy 15-Minute Meals!
And be sure to check out these…
Healthy stir-fry ideas
Spicy Peanut Cauliflower Stir-Fry
Vegan Black Bean “Fried” Quinoa
Vegan Weeknight Stir-Fry with Edamame
Vegan Egg Roll Bowl
Ingredients
- 1 tbsp sesame oil (or any neutral oil)
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 ½ piece ginger, peeled and minced
- 12 ounces frozen shelled edamame 1 package
- 12 ounces tricolor coleslaw 1 package
- 1 cup shredded carrots
- ½ tsp coarse salt (or to taste)
- ½ cup roasted whole cashews
- 2 tbsp chopped scallions (green onions)
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Sauté the garlic, ginger, and (optional) red pepper flakes just until fragrant. Add the edamame. Cook until it thaws and starts to sear.
- Add coleslaw and carrots. Sauté until the cabbage is cooked through, about 4-5 minutes. Season with salt and top with cashews and green onions before serving.
Notes
Tips for making the best egg roll in a bowl:
- Use toasted sesame oil for part of the oil. Feel free to swap all regular sesame oil for any neutral tasting oil you have on hand. Store your toasted sesame oil in the fridge to keep it fresh.
- Don’t crowd the pan. Cook each ingredient as listed. Use the biggest skillet you have or cook the vegetables in batches for a good sear. That’s where you get the flavor.
- Add a drizzle of chili sauce. This will pump up the flavor and help you get that real egg roll flavor.
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