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 tablespoon sesame oil (or any neutral oil)
- 1 tablespoon 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 teaspoon coarse salt (or to taste)
- ½ cup roasted whole cashews
- 2 tablespoon 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.
Dana Dale
Hi! Thank you for this recipe. I enjoy egg rolls but can no longer due to their high sodium. Can you tell me the sodium content of your recipe, please?
Marisa Moore
Hi Dana, I’ve just updated the post to include the sodium. Please note that sodium (as well as the other nutrition data) is only an estimate and will depend on the exact ingredients you use and can vary with your preparation.
Rikki
Made this for dinner tonight and it was a huge hit! Tastes just like an egg roll and my boo who normally isn’t a fan of cabbage had seconds. Super easy, so fast and delicious – it’s going in the rotation for sure!
Jane
Egg roll sounds wonderful, I’ll try it this week!
Stephani
I haven’t tried it yet, but wondered if it is good reheated? I want to make it for lunch at work. I can’t wait to try it!
Marisa
Hi Stephani. You might get one day out of it but I think this one is best the day it’s made. There’s a lot of cabbage in there and it doesn’t last too long once cooked.
Laura | Wandercooks
Ah thanks for the reminder to cook everything in order. It’s tempting to shortcut sometimes but not at the expense of that crunch and flavour!
Marisa
Sometimes those tiny tips make all the difference in the final recipe. Definitely the case with this one! Thanks for stopping by!
Matt Ivan
Yummy recipe. Love this lower carb alternative.
Kelly Anthony
This egg roll in a bowl recipe is such a great idea and is sure to keep me on track with my healthier eating this new year.
Alina | Cooking Journey Blog
Great salad to have for a healthier lunch. I need to try it, thanks for sharing!
Andrea Metlika
This sounds Marvelous! I can’t wait to try it.
Sharon
This egg roll bowl looks so good. Perfect for a light lunch or dinner.