This vegan egg roll in a bowl is satisfying and tastes like an egg roll, but much easier and quicker to make, but still so delicious! After making the tofu, it is ready in less than 30 minutes!
VEGAN EGG ROLL IN A BOWL
This Vegan Egg Roll In A Bowl is for everybody who loves egg rolls but don’t want to actually spend the time rolling them, but still want that same delicious flavor! These are lazy egg rolls in other words, haha.
These turned out so delicious and my daughter really loved it!
This recipe includes sesame oil. I rarely use oil in my recipes, but in a recipe like this where traditional egg roll flavor is important, sesame oil just can’t be replicated. It’s a small amount of oil, so I don’t stress over it and it has a big impact on flavor.
HOW TO MAKE VEGAN EGG ROLL IN A BOWL
First, make a batch of my smoky tofu, as this will be the vegan “chicken” for the egg rolls. After it is cooked and cooled, slice into thin strips.
Add all of the veggies and sliced tofu strips to a large bowl.
Make the sauce.
Toss everything together.
Cook this mixture for 5-10 minutes over medium heat in a nonstick pan until the veggies are tender to your desired preference.
While the veggies are cooking, make the crispy wontons. Simply slice them into triangles and bake at 400°F for about 5 minutes or until golden brown.
Vegan Egg Roll In A Bowl
Ingredients
- 1 batch of my smoky tofu
- 4 heaping cups (227g) shredded cabbage
- 2 cups (160g) shredded carrots
- 1/2 cup sliced green onions
- 3 tablespoons (45g) low-sodium soy sauce
- 2 heaping teaspoons minced fresh ginger
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- several shakes of black pepper
- 1 tablespoon toasted sesame seeds
- 3 wonton wrappers
Instructions
- First, make a batch of my smoky tofu, as this will be the vegan "chicken" for the egg rolls.
- After it is cooked and cooled, slice into thin strips.
- To a large bowl, add the shredded cabbage, carrots, green onion and sliced tofu strips.
- Make the sauce by combining the soy sauce, ginger, sesame oil, vinegar, hot sauce, garlic powder, pepper and sesame seeds into a bowl. Whisk until everything is combined.
- Toss the veggies with the sauce several times until well coated.
- Cook this mixture for 5-10 minutes over medium heat in a nonstick pan, stirring often, until the veggies are tender to your desired preference. Add a touch more sesame oil for flavor and sautéing if desired. I added another drizzle.
- While the veggies are cooking, make the crispy wontons. Slice them into triangles and spray with nonstick spray if desired for a better taste like an egg roll. They don't taste very good plain but are fine once mixed into the egg roll mixture.
- Bake at 400°F for about 5 minutes or until golden brown. Let sit for 1-2 minutes and they will crisp up.
- Divide the cooked egg roll mixture into bowls and break up the crispy cooked wontons into tiny pieces and toss in the mixture. Add any extra sesame oil, hot sauce or green onions before serving, if desired.
Sounds great! I don’t have any cabbage at the moment but I accidentally got a giant bok choy in my online grocery order. I’m thinking I’m going to give that a try. What do you think?
Hi Jen! I’m not sure, hopefully it won’t be soggy or alter the flavor too much. I really don’t know since I’ve only tried it with the cabbage. You will want to make sure to use the same amount shredded and don’t skip the carrots!
Delicious. . . This will be on the weekly menu!!
Yay Jenny! So happy to hear you loved it! Thanks for making it!
Would you have any idea if the smoky tofu could be made with soy curls?
I really don’t know!
Delish! As always, great fresh taste and perfect seasoning. I used pre-shredded cabbage and carrots which made it very quick and easy for a week night meal. Already looking forward to tomorrow’s leftovers
First off this is the best smoky tofu I’ve ever made I’ve tried different recipes and they were OK. But this one I just started eating it it was so good ha ha. I didn’t use the chips I made a like eggrolls or spring rolls absolutely the best excellent I’ll be making it again I did bake them in the oven and then I tried them in an air fryer also I don’t know that it made any difference on taste but the appearance was better in the oven and I added mushrooms excellant
First off this is the best smoky tofu I’ve ever made I’ve tried different recipes and they were OK. But this one I just started eating it it was so good ha ha. I didn’t use the chips I made a like eggrolls or spring rolls absolutely the best excellent I’ll be making it again I did bake them in the oven and then I tried them in an air fryer also I don’t know that it made any difference on taste but the appearance was better in the oven and I added mushrooms excellant
That is so wonderful to hear, thank you Jeanie!
Oh, my goodness! This was so delicious! My first experience cooking tofu!
Had this for lunch today and loved it! I loved the kick from the ginger combined with the smokiness of the tofu. This one is a keeper!
Yay Coby! SO glad you loved it!
This was very good, along with your smoky tofu recipe. Thanks!!
Colorful, crunchy, nice change. I didn’t have Low Sodium Soy Sauce on hand (only regular) and it was a bit salty for me (I know, I must have run out?!) For sure, my palate has changed for the better.
The Smoky Tofu was superb though and worked well in this recipe.
Extra flavor value toasting the sesame seeds. Mmmmm.
I decided to use Chinese Napa Cabbage – it seemed a little softer to me. I think either would work well.
Thanks for posting. Once I read it, I knew I was going to make this one.
Worth it!
fast, easy, delicious!!! thanks for another great recipe.
This is my new favorite recipe!
yay!!
I can’t have soy (or egg, dairy or gluten). Any togu substitute ideas?
If you can find a vegan chicken in the store that fits those allergies maybe? I don’t think chickpeas would work here.
When you make the smoky tofu what size do you cut the tofu into to marinate… the tofu recipie says to cube it . Also if cutting in bigger pieces , how long do you cook for
This was amazing! I love egg rolls and I definitely love the lazy aspect of these! Haha! I wasn’t sure what kind of hot sauce would taste good here. What did you use? I didn’t add hot sauce to my sauce because I didn’t think my toddlers would be able to handle it. My husband and I added Thai Kitchen sweet red chili dipping/all-purpose sauce on our bowls. It was the perfect combo! As always you are the queen of tastebuds and hit this out of the park! Thank you for this amazingly healthy creation!
This recipe is outstanding, simple, and makes a lot. Will add to my rotation. So flavorful and delicious!
Absolutely amazing! I loved the smokey tofu addition! This came together very quickly with ingredients I had on hand. I used a store-bought coleslaw mix (red cabbage, green cabbage, and carrots) to make it even quicker! My house smells amazing!
This is wonderful feedback Megan, thank you!!