If you love the taste of egg rolls, but want to avoid the greasy, deep-fried wrappers, this quick weeknight stir fry is for you. It tastes like an egg roll, without all of the work!
A combination of shredded cabbage, carrots, and onions are all tossed with a touch of toasted sesame oil, tamari (a gluten-free soy sauce), and a generous seasoning of salt and pepper to taste like the filling of an egg roll. You can add any other extras that you love, but I kept this recipe vegan by adding in some “meaty” mushrooms, rather than using any meat.
If you’re not vegan, you could scramble a couple of eggs directly into the same skillet for some added protein, or use some high-quality meat, if you prefer. (If you eat tofu, you could use that, too.) This makes a great low-carb and keto-friendly dinner for those of you who might be on a special diet.
In fact, this recipe works well for a number of special diets, since it’s naturally sugar-free, nut-free, grain-free, and gluten-free. And while it may sound simple, it’s actually quite flavorful! Just be sure not to skimp on the salt if you really want that authentic take-out flavor.
I hope you’ll enjoy it as a fast weeknight dinner as much as my family does! (Be sure to check out my 2-Ingredient Detox “Spaghetti” recipe, too. It’s another delicious way to dress-up cabbage for a fast weeknight dinner.)
How to Make Eggroll in a Bowl (1-minute video):
This healthy Egg Roll in a Bowl has the flavor you love, without the greasy deep-fried wrapper. It's naturally vegan, nut-free, gluten-free, paleo, low-carb, and keto to fit your special diet.
- 1 tablespoon olive oil
- 1/2 red onion , thinly sliced
- 2 carrots , shredded (about 1 cup)
- 2 celery stalks , chopped
- 4 cups shredded cabbage (about 1 pound)
- 1 cup sliced mushrooms
- 2 tablespoons tamari (gluten-free soy sauce)
- 1/4 teaspoon fine sea salt
- freshly ground black pepper , to taste
- 1 teaspoon toasted sesame oil
- chopped green onions & sesame seeds , for garnish
Heat the olive oil a large, deep skillet or Dutch oven (3.5 quarts or larger) over medium-high heat and sauté the onion, carrots and celery until they start to soften, about 5 minutes.
Add in the shredded cabbage, mushrooms, tamari, salt and pepper, along with a splash of water to help prevent sticking. The water should immediately sizzle when you add it to the pan, creating steam.
Cover the skillet and lower the heat, cooking until the vegetables are tender, about 10 to 15 minutes depending on how crunchy or soft you want the vegetables to be. Stir in the sesame oil as soon as the vegetables are tender, so that it's not exposed to too much heat.
If you'd like to add in some eggs or tofu to this dish, move the cooked vegetables to the edge of the pan to create a well in the center. Add a touch more oil and scramble the protein directly in the pan until cooked through. Stir to combine with the vegetables.
Season with additional salt and pepper, if desired, then serve warm with a topping of green onions and sesame seeds.
- If you can’t tolerate soy, try using Coconut Aminos as a substitute for the tamari. If you don’t need to be gluten-free, you can use regular soy sauce, too.
- To save time, feel free to use a bag of pre-shredded coleslaw mix (shredded cabbage and carrots) instead of shredding your own cabbage and carrots.
- When I’m really hungry, I can eat this whole recipe by myself, so feel free to double it if you have a large enough pan! (5.5 quarts or larger)
- As always, if you make a substitution please leave a comment below to let us know what worked for you so we can all benefit from your experience.
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