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!

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