Best Vegan Egg Roll In A Bowl Recipe! with beef-less ground, cabbage, veggies, and a simple asian sauce! A deconstructed egg roll bowl that’s vegan, delicious and ready in 20 minutes! Low carb, Keto, gluten free, nut free.
What the heck’s an egg roll in a bowl?
It sounds exactly what it is. It’s a stir fried egg roll filling without the wrapper, served in a bowl on it’s own or with rice! My recipe is vegan by using a healthier plant based meat alternative instead of ground pork, beef, turkey or chicken.
Warning it’s highly addictive for everyone! hence its name ‘crack slaw’ also referred to as an ‘inside out egg roll’ or ‘unstuffed egg roll’ So many names!!😳 And you get a good serving of veggies too!
Ok guys I’ve been making egg rolls for years and they usually consisted of pork, vegetables (sometimes mushrooms) and sauce rolled in filo pastry. I still make then but minus the meat and guess what you won’t miss it! Especially with all the good vegetarian meatless options now!
-and today we’re having a twist on that with my ultra easy deconstructed egg roll recipe. I used beyond beefless ground to replace the pork and the rest of the ingredients are the same, cabbage, water chestnuts, carrots, green onions, ginger, garlic and a quick sauce!
I don't cook with beyond products often but found the flavour and texture really worked and reminded me so much of the egg rolls I used to make. It was a real treat! Delish!
This recipe is brilliant for that umami hit of Chinese take out with minimal effort! And I usually serve the stir fry with a starch like rice or noodles. It’s great for meal prep and makes an excellent weeknight dinner! Your family will love it!
I have not tried this in an instant pot as it takes minutes on the stovetop.
How do you make vegan egg roll in a bowl?
First prep the vegetables and whisk the sauce ingredients together in a small bowl. Set them aside.
Add the 'meat' to a large non stick skillet and cook over medium heat for 5-7 minutes until fully cooked and a little crispy. Stir in the garlic, ginger and pepper. Cook until fragrant, about a minute.
Add the cabbage, carrots and water chestnuts. Fry for 3-4 minutes until the cabbage begins to wilt but still has a bite to it (crisp-tender)
Remove pan from the heat and stir in the green onions and sauce. Season with salt and pepper if needed. Serve as is or with rice and extra chili garlic sauce or sriracha for the table. Enjoy! For full recipe ingredients and instructions see recipe card below.
Does egg roll filling freeze well?
The filling will keep in the fridge for up to 4 days and is suitable for freezing.
What can you serve with it?
I usually serve egg roll in a bowl with rice and extra hot sauce, but you could also serve with your choice of noodles, like chow mein, rice noodles or even udon or spaghetti noodles.
Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.
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Want more easy Chinese food recipes? Check these out!
- Vegan Orange Chicken (Tofu)
- Tofu Stir Fry Recipe
- 20 Minute Vegan Lettuce Wraps – Healthy & Delicious!
- Vegetable Chow Mein (Vegan) (Authentic flavours)
20 Minute Vegan Egg Roll In A Bowl (Crack Slaw)
- Total Time: 20 minutes
- Yield: 4-6 Servings 1x
- Diet: Vegan
Description
Best Vegan Egg Roll In A Bowl Recipe! with beef-less ground, cabbage, veggies, and a simple asian sauce! A deconstructed egg roll bowl that’s vegan, delicious and ready in 20 minutes! Low carb, Keto, gluten free, nut free.
Ingredients
- 1 (340 g) package beyond beef plant based ground, defrosted if frozen (see notes for options)
- 3 cloves garlic, chopped
- 1-2 teaspoons fresh grated ginger, or ¼ teaspoon ground ginger
- pinch of pepper
- 6 cups green cabbage, thinly sliced or grated or equivalent of bagged coleslaw mix
- 1 medium carrot grated
- 1 (227 g) can water chestnuts, drained and chopped
- ¾ cup green onions, diced
For the egg roll sauce:
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon plum sauce
- 1 teaspoon chili garlic sauce or sriracha
- ¼ teaspoon 5 spice powder
- ¼ teaspoon liquid smoke (optional)
For serving (optional):
- cooked rice
- chili garlic sauce or sriracha
- sesame seeds
Instructions
- First prep the vegetables and whisk the sauce ingredients together in a small bowl. Set them aside.
- Add the 'meat' to a large non stick skillet and cook over medium heat for 5-7 minutes until fully cooked and a little crispy. Stir in the garlic, ginger and a pinch of pepper. Cook until fragrant, about a minute.
- Add the cabbage, carrots and water chestnuts. Fry for 3-4 minutes until the cabbage begins to wilt but still has a bite to it (crisp-tender)
- Remove pan from the heat and stir in the green onions and sauce. Season with salt and pepper if needed. Serve as is or with rice and extra chili garlic sauce or sriracha for the table. Enjoy! For step by step photos see above post.
Notes
- Other meatless options: use your favourite vegan meat crumbles like gardein, etc... or fry up ½ lb of sliced mushrooms or even crumbled tofu ( I would fry tofu separately then add in after cabbage. Note- I have not tried any of these with this recipe.
- The filling will keep in the fridge for up to 4 days and is suitable for freezing.
- I usually serve egg roll in a bowl with rice and extra hot sauce, but you could also serve with your choice of noodles, like chow mein, rice noodles or even udon or spaghetti noodles
- You can find plum sauce in the asian section of most grocery stores
- nutritional chart calories do not include cooked rice
- if serving with rice it is not considered low carb or keto
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Mains, 30 Minute Vegan Recipes,
- Method: stovetop
- Cuisine: Asian, American, Canadian
Judy
Made this for dinner tonight and it was wonderful. I didn’t have a meat replacement product so just added extra shredded carrots and slivered zucchini. No 5 spice powder but thankfully Google told me how to make my own. Great recipe!!
Verna
Thanks Judy!! and your extra veggies sound wonderful!
Alex Keeland
I really want to make this but have to be really strict with my carbs right now. Is this 12.4 net carbs?
Verna
Hi Alex, net carbs is total carbs minus fiber. I added fiber to nutritional chart for you. Have a great day!
Debby
I don't understand how you calculated the calories per serving. 340g of Beyond Meat should have 780 calories, which if you split into 6 servings is by itself 130 calories, more than you allocated for 1/6th of the whole dish. Just the Beyond Meat and the sesame oil comes to 150cal/serving. ??
Verna
Hi Debby this is based off of a 454 gram package of beyond burger which is 260g per serving. My recipe is 6 servings with one package. Hope that helps.
Mae
we make this weekly. so freakin delicious!!
Verna
Oh nice thrilled you enjoying it!
Tessa
One of our favourite vegan dishes!! Truly delicious! Thank you.
Verna
Thank so much Tessa glad you enjoying the recipe!
Kacey
We really enjoyed this dish. It is a new family favourite. Nice seeing my kiddos gobble up cabbage.
Verna
Awesome glad everyone enjoyed it!Thanks for your kind words Kacey. Happy day to you!
Taylor
I am so glad I found your site I just made this recipe and it was so delicious. My husband couldn’t believe it was vegan!
Verna
Oh thats so nice of you to say Taylor, thanks so much glad you all enjoyed it!
Tanya
This was incredible! I might have to make it once a week! Wow!
Verna
Thrilled you enjoyed the recipe Tanya! What a nice compliment thank you!
Raya
Been making spring roll bowls for years. Thanks for sharing a vegan one. It’s very good! I’m not very ambitious in the kitchen so this recipe was right up my alley! My husband and I are cutting down on our meat consumption.
Verna
Thank so much Raya, super thrilled you enjoyed the egg roll bowl. We're pretty fond of it in my house too!
Kayla T
Didn’t miss the greasy egg roll wrapper one bit- love the egg roll in a bowl concept! Really addictive I definitely over ate haha
Verna
So glad you enjoyed the recipe Kayla. It's tasty for sure!
Fanny
I love this vegan egg roll bowl! What a wonderful idea! I added extra plum sauce because I love the sweet aspect yum! Used sriracha instead of chili garlic sauce and served with rice noodles. This meal was a hit with my husband and kids!! Winner winner vegan dinner I say lol!! Thanks to you!!
Verna
So glad you enjoyed it Fanny, Happy to hear it was enjoyed by everyone! Thank you for your kind words!
Ja Vargas
Oh boy the condiments were superb .. brava
Verna
Thanks so much, Glad you enjoyed the recipe!
Midge
We enjoyed this dish last night for dinner . So good . I added broccoli and mushrooms.
Verna
Thanks so much Midge! Love the veggie additions!
Paige
So good even my non vegan husband likes it👍🏼
Verna
Oh wonderful! Thrilled everyone enjoyed it Paige!
jacquie
the bowel looks wonderful and easy to prepare. However, I don't use the vegan meat substitutes. Could i replace it with something else such as mushrooms? or leave out? Thanks.
Verna
Hi Jacquie I give suggestions in the notes section of the recipe card. Enjoy!