Egg Roll in a Bowl (An Easy Weeknight Dinner!)

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!

Egg Roll in a bowl. A quick meal in a skillet!

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.)

Vegetarian Egg Roll in a Bowl. A quick skillet meal.

4.86 from 7 votes
Print
Egg Roll in a Bowl
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

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. 

Course: Main Course
Servings: 2
Calories: 178 kcal
Ingredients
  • 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
Instructions
  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. Season with additional salt and pepper, if desired, then serve warm with a topping of green onions and sesame seeds. 

Egg roll in a bowl with tongs

Recipe Notes:

  • 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.

Reader Feedback: What’s your favorite fast weeknight dinner to make lately? 

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Comments

Karine

As I am not à fan of ONIONS i use leeks instead. Fan of ginger and basil too in this MEAL! 😉

melissa

Sounds delish, I am going to sprinkle Hemp seeds on top, instead of Sesame

Trish Townsend

Thanks for this recipe. I just printed it out and look forward to using it!

Linda Tenenbaum

A really fast way to make this is to buy a pack of raw Cole slaw salad. It has everything you need but the onions and mushrooms.I added a bit more tamari and sesame oil salt and pepper. Because I used the whole bag. Added an egg and some cooked PULLED pork. It was super fast and delish.

Laura

Yummmm!!! I mad this last night a it was so good. I pets pref a bit m spice a flavors, so i aDded more aminos And some siracha.

    Laura

    YIKEs! Writing this on my phone and Just saw all the gramMatical errors! Oh well. Meant to say i prefer more spice.

Jennifer

I’m new here, but I’ll be sticking around from now on. This dish is off the charts. I made it with the coconut aminos (currently on a no-soy elimination). Thank you for the recipe!

    Megan Gilmore

    I’m so glad you enjoyed it! I don’t cook with much soy myself, so I hope you’ll find more recipes to enjoy. 🙂

JoAnn Billitti

this was so easy and tasty. It actually can serve 4 easily, but i’m glad i have leftovers to serve over rice noodles for lunch.
Thanks for another gREAT dish.

Annie Liebert

I made this last night, and it was great – even better today, i think. Tastes like chinese take-out. awesome and easy!

Ramona

Wow I just made this and it was delicious! We don’t eat enough veggies so this recipe is definitely a keeper.

Cathy

Yummy!

Lindsay Long

Thoughts on adding a protein other than tofu?

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