This easy Vegan Egg Roll in a Bowl is inspired by traditional egg rolls! It features crispy pan fried vegan wonton strips, protein-packed marinated tofu, and plenty of fresh cabbage sautéed with garlic, ginger, and green onions. This vegan bowl is finished with a drizzle of a savory sesame-soy sauce and sweet chili sauce.
Originally Published: April 2021 | Date Modified: February 6, 2024
Why You’ll Love this Vegan Egg Roll in a Bowl!
I LOVE egg rolls. Whenever we get take out, they’re the first thing that I order. I also love cooking at home, so what better way to get the amazing flavors of an egg roll than by making this Easy Vegan Egg Roll in a Bowl. Inspired by traditional Chinese-American cuisine, this bowl is essentially a deconstructed vegan egg roll with lots of cabbage, marinated tofu, pan-fried egg roll wrapper toppings, and a savory sauce.
Here are a few more reasons we love this recipe and you will too:
- Protein-Packed: The tofu provides a hearty, plant-based protein to help keep you full and satisfied.
- Crispy Crunch: Homemade pan fried vegan wonton strips add a wonderful crispy texture.
- Savory-Sweet Sauce: The flavorful sesame-soy sauce paired with sweet chili sauce takes this bowl to the next level.
- Vegetarian & Vegan Friendly: This egg roll in a bowl is completely meat and dairy free, making it an excellent choice for plant-based eaters.
Ingredients
So what goes into a deconstructed egg roll? Well, essentially everything that goes in a normal egg roll! For this vegan recipe, you’ll need the following main ingredients:
- Extra Firm Tofu
- Green Cabbage, Red Cabbage, Carrots…or use a pre-made coleslaw mix!
- Green Onion
- Garlic & Ginger
- Sesame Oil
- Soy Sauce
- Sambal Oelek
- Rice Vinegar
- Cornstarch
the toppings
You can also top this easy egg roll in a bowl with the following tasty ingredients:
- Peanuts or Cashews
- Cilantro
- Lime
- Sweet Chili Sauce
- Toasted White Sesame Seeds
- Vegan Egg Roll Wrappers– I’m using ones by Nasoya
Substitutions
- Soy Sauce: This can be swapped for coconut aminos or tamari. These are great for a gluten-free option.
- Sambal Oelek: Feel free to swap sriracha sauce instead for some heat!
- Tofu: The tofu strips can be swapped for tofu crumbles (to mimic ground meat) or you can use your favorite vegan ground pork in it’s place!
- Green Onion: This can be swapped for yellow onion. The flavor will be slightly different.
Helpful Equipment
- Large Wok: for cooking the filling
- Large Skillet or Pan: for cooking the egg roll wrappers and tofu
- Shallow Dish: for marinating the tofu
- Wooden Spoon: for mixing everything together
Step by Step Instructions
Marinate the Tofu
STEP 1: Combine the marinade ingredients together in a glass measuring cup. Cut the drained and pressed tofu into strips about 2” long by ½” wide.
STEP 2: Place the tofu in a shallow dish or container and pour half of the marinade on top. Set aside to marinate.
STEP 3: Combine ½ tbsp of cornstarch with the remaining marinade/sauce in the glass measuring cup. Whisk until no lumps remain. Set aside.
Cook the Egg Roll Filling
Next up is cooking all of the veggies! This recipe is great because you can essentially chop up any veggies that you love and incorporate them into the bowl. I’m using cabbage and carrots in this particular egg roll bowl recipe, but you could also use broccoli slaw.
STEP 4: In a large wok, stir fry the green onions and minced garlic for 3 minutes with oil until fragrant.
STEP 5: Add the shredded cabbage, carrots, salt and pepper. Cook on medium heat, stirring occasionally until the cabbage reduces in size, about 7-9 minutes.
STEP 6: When the cabbage has reduced in size, pour the remaining marinade/cornstarch mixture onto the vegetables in the wok. Stir until it coats the entire mixture.
Make the Egg Roll Wrappers and Tofu
STEP 7: Cut the wrappers into 1 ” by ¼” strips. Heat a large skillet over medium-high heat with 1 tbsp of neutral cooking oil. Add the strips when hot, and pan fry them for 5-10 seconds each side until golden brown and bubbly.
STEP 8: In the same skillet used for the egg roll wrappers, add more oil and heat over medium-high heat. When the pan is hot, add the tofu. Cook each side of the tofu for 3-5 minutes until golden brown and slightly charred.
Serving Suggestions
Once everything is done, you can spoon the cooked filling into bowls!
I served my vegan egg roll bowl with white jasmine rice, cilantro, more chopped green onions, and cashews. The nuts and the homemade crispy wontons really help add depth and texture to this dish, so I highly recommend using them! Then, I drizzle everything with a generous pour of store-bought sweet chili sauce and a squeeze of lime juice.
For a low carb option, switch the rice for cauliflower rice instead. You can also use your favorite vegan ground meat instead of tofu if you’d like. If you want to make it gluten-free, drizzle the bowl with coconut aminos rather than soy sauce.
Storage
I recommend storing the tofu and vegetable mixture in an airtight container in the fridge. It will stay fresh for 3-4 days. If you have extra fried vegan egg roll wrappers, store them at room temperature in a ziplock bag.
For easy meal prep, assemble the components separately, then mix together right before eating so everything stays super fresh. Prepping this dish ahead of time is a great way to have dinner on busy weeknights!
Helpful Tips
- Add in Your Favorite Ingredients: The main ingredients I’m using are tofu, cabbage, and carrots. You could also use vegan minced ‘meat’ or Just Egg in this recipe!
- Marinate the Tofu for at least 20 Minutes if Possible: I’ve found that when marinating tofu, the longer the better! I recommend marinating your tofu for at least 20 minutes for the best flavor.
- Don’t Forget the Toppings and Sauces: I love topping my egg roll bowls with cilantro, more chopped green onions, and cashews/peanuts. I also highly recommend drizzling sweet chili sauce on top. These add lots of flavor and texture, so don’t skip them!
Looking for more vegan dinner ideas? Check out these recipes!
- Air-Fried Korean Cauliflower
- Sesame “Beef” Udon Noodles (Seitan)
- Hoisin Tofu Bao
- Easy Miso Ramen
- Vegan Summer Rolls with Peanut Sauce
- Hot ‘Honey’ Tofu with Mango Salad
Did you make This vegan and vegetarian egg roll bowl Recipe?
I’d love to know! Leave a star rating and comment below!
Vegan Egg Roll in a Bowl
This vegan egg roll in a bowl has lots of green & red cabbage, marinated tofu, egg roll wrapper toppings, with a savory sauce.
Ingredients
Marinade / Sauce:
- ¼ cup soy sauce
- 3 cloves (10g) fresh garlic, finely minced or grated
- 2 tsp (5g) fresh ginger, peeled and grated
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tsp sambal oelek
- ¼ cup vegetable broth
- ½ tbsp cornstarch
Egg Roll Bowl & Tofu:
- 1 15-oz block extra-firm tofu, drained and lightly pressed with paper towels
- 2 square vegan egg roll wrappers
- 2 tbsp neutral oil, for cooking
- 3 green onions (45g), minced
- 2 cloves (7g) fresh garlic, minced
- 8 cups (550g) mixed shredded green and red cabbage, or use 9 cups coleslaw mix and omit the carrot below
- 1 cup shredded or ribboned carrots, about 2 large carrots
- Pinch of salt and black pepper
Toppings:
- 1 green onion, thinly sliced on the diagonal
- ½ cup fresh cilantro, roughly chopped
- ¼ cup roasted peanuts or cashews, roughly chopped
- ⅓ cup sweet chili sauce
- 1 lime, cut into wedges
- 2-3 cup cooked Jasmine rice, optional- for serving
Instructions
Marinate the Tofu:
- Combine the marinade ingredients together in a glass measuring cup.
- Cut the drained and pressed tofu into strips about 2” long by ½” wide.
- Place the tofu in a shallow dish or container and pour half of the marinade on top. Set aside to marinate.
- Combine ½ tbsp of cornstarch with the remaining marinade/sauce in the glass measuring cup. Whisk until no lumps remain. Set aside.
Cook the Veggies, Egg Roll Wrappers & Tofu:
- In a large wok, heat 1 tsp of neutral oil over medium heat. Add the green onions and minced garlic. Stir fry for 3 minutes until fragrant.
- Add the cabbage and carrots. Stir in the salt and pepper. Cook on medium heat, stirring occasionally until the cabbage reduces in size, about 7-9 minutes.
- While the cabbage cooks, prep the vegan egg roll wrappers. Cut the wrappers into 1 ” by ¼” strips. Heat a large skillet over medium-high heat with 1 tbsp of neutral cooking oil. Add the strips when hot, and pan fry them for 5-10 seconds each side until golden brown and bubbly. Set aside on a paper towel when done.
- In the same skillet used for the egg roll wrappers, add another 2-3 tsp of neutral oil and heat over medium-high heat. When the pan is hot, add the tofu, letting the excess marinade drip off before placing in the pan. Cook each side of the tofu for 3-5 minutes until golden brown and slightly charred. Set aside when done.
- When the cabbage has reduced in size, pour the remaining marinade/cornstarch mixture onto the vegetables in the wok. Stir until it coats the entire mixture.
Assemble the Bowls:
- Spoon the vegetable mixture into bowls. Top with the tofu, vegan egg roll strips, green onions, cilantro and peanuts. Drizzle sweet chili sauce on top and squeeze lime juice on to taste.
- These bowls can also be served with cooked Jasmine rice or rice noodles.
Notes
What else can I put in the bowl?
- The main ingredients I’m using are tofu, cabbage, and carrots. You could also use vegan ground beef or ½ cup cooked JUST Egg in this recipe!
How to Bake the Egg Roll Strips
- Preheat the oven to 400 degrees F. Grease a baking sheet.
- Cut the egg roll wrappers into 1” by ½” strips. Place them on the baking sheet in a single layer and spray them with some cooking spray. Place a small bowl of water in a heat-proof bowl on the tray. (This helps keep moisture in the wrappers).
- Bake for 5 minutes until golden brown and crispy.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCarbohydrates: 35gFiber: 5gSugar: 10gProtein: 18g
Nutritional info is an estimate.
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