Vegan Egg Roll in a Bowl

Who doesn’t love an egg roll?  I can never find egg roll wrappers that don’t contain egg so I made this Vegan Egg Roll in a Bowl. It tastes exactly like the filling found in those delectable egg rolls, but without the fried wrappers!  I know typically egg rolls have added meat, so I added the sliced portoblello mushrooms to provide a meaty texture in place of the meat.

If you want to add some extra protein to this stir fry, you can add toasted peanuts or cashews.  Quinoa may be another nice addition.

vegan egg roll in a bowl
All the goodness from the inside of the egg roll, but without the fried wrappers! Vegan, gluten free and paleo.

This healthy dish is vegan, gluten free and paleo.  You can whip it up so fast too. From start to finish it’s less than 20 minutes!  We filmed a short video for this recipe.  You can view it below.  For more videos, you can subscribe to my You Tube channel.

Vegan Egg Roll in a Bowl

Egg Roll in a Bowl

Prep Time 10 min Cook Time 10 min Serves 5 servings     adjust servings

All the goodness from the inside of the egg roll, but without the fried wrappers! Vegan, gluten free and paleo.


  • 1 small cabbage, thinly sliced
  • 2 large carrots, shredded
  • 2 portobello mushrooms, thinly sliced
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 2 T toasted sesame oil
  • 1-2 T coconut aminos
  • 1 inch fresh ginger, minced
  • Salt (if needed)
  • 1/4 cup green onions (optional for garnish)


  1. In a large saute pan, on medium heat, add the onion and toasted sesame oil. Cover and cook for a couple minutes until the onions soften.
  2. Add the remaining ingredients, cover and cook for about 7-10 minutes, making sure to stir at least once.
  3. Taste. If it needs salt, you can add it now.
  4. Serve with toasted sesame seeds and green onions as garnish if you like.


Recipe Notes

This should last at least 5 days in the fridge. I haven't tried freezing it. Enjoy!

vegan egg roll in a bowl

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47 thoughts to “Vegan Egg Roll in a Bowl”

  1. Very good, I added toasted cashews and it was fantastic. Also made this sweet and sour sauce to top it off. Ingredients 1 large onion, diced coconut oil for cooking- about 1 tablespoon 3 cloves garlic, diced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2-3/4 cup water or bone broth 1 8oz can crushed pineapple in juice (not syrup) 1/4 cup tomato paste 2 tablespoons coconut aminos 2 dates Instructions In a medium sauce pan, cook onion in coconut oil until tender- about 5 minutes. Add garlic, salt, pepper, water, pineapple, tomato paste, coconut aminos, and dates. Cook for 10 minutes, then take it off the heat and blend using an immersion blender. Alternatively, you can blend it in a blender or food processor. A hand immersion blender is the easiest though. Add more water if needed until desired consistency is reached. Cook for another 5 minutes. Store in the fridge for up to a week.

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