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

Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

47 thoughts to “Vegan Egg Roll in a Bowl”

  1. This looks great. I've been craving egg rolls lately but not only is it hard to find the wrappers without egg, I can't eat the gluten. I was thinking of rolling up the filling in a rice paper sheet and putting it in my air fryer. Wonder if it will get crisp.
  2. I made this for lunch today except I halved it because I only had half a head of cabbage. I also added some cashews and served it with brown rice. It's so delicious!
  3. thank you, it was beyond expectation- I didn't fail it was bland probably because my taste isn't that fine so I might tweak what I did. recipes help me remember how to re-cook good ideas I would've botched making egg roll filling without this page took out garlic, onion, aminos, and portabello, instead using extra sesame oil and several shakes of Trader Joe's 21 seasoning salute, Beyond Meat vegan crumbles, soy sauce, and baby portabello, same number of ounces.
      1. Onion, black pepper, celery seed, cayenne pepper,parsley, basil, majoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato granules, lemon juice powder, oil of lemon , citric acid. In Trader joes 21 seasoning
    1. It's a replacement for soy. You can find it on Amazon and also at any health food store where the soy sauce is sold.
  4. The serving size looks generous! I figured out the Weight Watcher points at 4 per serving so I am happy. I can even tweek it a little and stay within my point range for a meal. What are coconut aminos? Thanx
    1. Coconut aminos is a soy free sauce made from coconut. It tastes a lot like soy sauce, so it's used for people who avoid soy and gluten. I love it. If you have no issues with soy or tamari, you can use that as well. :)
  5. This is seriously delicious. I made it this morning to keep in the fridge for snacks, and snack I did... all day. It's really addicting. Great job on this.
    1. Thanks so much. Another fave of ours is this one if you haven't tried it.
  6. I have heaps and heaps of fresh cabbage from the garden to use - has anyone tried portioning and freezing this dish - if so how does it hold up?

Leave a Reply

Your email address will not be published. Required fields are marked *