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

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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 overhead shot with tongs


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4.87 from 73 votes

Egg Roll in a Bowl

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
Cuisine Chinese
Keyword Eggroll in a bowl
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 178kcal


  • 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. 



Calories: 178kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1399mg | Potassium: 768mg | Fiber: 6g | Sugar: 10g | Vitamin A: 10510IU | Vitamin C: 59.2mg | Calcium: 98mg | Iron: 1.5mg
Per Serving: Calories: 178, Fat: 9g, Carbohydrates: 20g, Fiber: 6g, Protein: 6g

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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I have to have cilantro, possibly some ginger, and chopped peanuts are a favorite of mine! I buy the wide wonton noodles from a nearby restaurant. Yum!!

Keria Rossin

I added chopped garlic, ginger and just a bit of anchovy paste. I didn’t have tamari on hand so I used Braggs aminos. I also added a tablespoon of umeboshi vinegar. Yum. My husband is a meat eater so I sauteed chicken in a separate pan then let it cook in with the veggies when I added the cabbage and mushrooms


Just made this- so delicious! I used a shredded cabbage/broccoli/carrot mix in addition to the ingredients listed and added Chinese 5 spice, and rice vinegar.

In a separate pan I crumbled some tempeh and fried it off with tahini, 5 spice, rice vinegar and sriracha!

I put the two together and drizzled some more tahini and sriracha.

Thank you SO much for the recipe!


This was really good. Tastes just like an egg roll. Used bagged coleslaw but added a few more carrots. I think there was a bit too much sauce for my liking but easy to fix that. Used soy sauce as that is what I have. Haven’t tried the aminos…I know they are similar but don’t know the difference. I forgot the sesame seeds on top…was good as is but love sesame seeds do it would’ve been even better. Served it over rice. Husband enjoyed and 16 year old daughter loved…she’s taking leftovers for her lunch tomorrow. Thanks, Megan!


Pretty good and easy. I made this and rolled it in pillsbury crescent rolls and bakedit. Some were a little bit soggy but it had a really good salty and sweet taste.


I love this recipe and am wondering if portions can be frozen. Thank you

    Megan Gilmore

    Cabbage doesn’t thaw very well from the freezer– it will be mushy-soft. If you want to prepare it as a freezer meal, I’d probably cook the meat and other veggies together and then reheat it with fresh cabbage (you can use coleslaw mix to save prep time) so that it still has a nice tender crunch.

Kathleen Culligan

Wow. This was amazing! I was not surprised because I always love your recipes! Thanks for your recipes and meal plans!! Love them and so helpful! 😊

Kathleen Culligan

Forgot the 5 stars!!!!

Elizabeth Campbell

Super simple and super yummy. Made it with pan-fried tofu and it was a hit with kids and me.!

Liz m

I used a container of pre-cut mirepoix from the grocery store, and left out the sesame oil. Then I served it with a dollop of hot mustard. SO much better than take-out! I’ll definitely make this again – and it was SO easy!


So delish and super easy to make. Added ground chicken just so daughter could try it. 13yrs and loved it. Trying to get her on a healthy track and this site is just what we needed. Thank you


This was such a yummy dish! The only thing I did was add some pad tai noodles to it as well and I loved it!!!


I’ve made a similar recipe to this!

I usually omit onion (or use small quantities), add freshly minced ginger and garlic, and re-hydrate some TVP to make it taste like “pork” sausage crumble. So good, and adds a bit more protein to the dish!

I’m also a fan of serving this over some garlic ginger cauliflower rice! Makes for a hearty and delicious meal.

Kristy cusack

Such a wonderful recipe! I make it weekly and in place of mushrooms I add red bell pepper. Megan, I have 2 of your cookbooks and I’m just using them for every meal, everything is so good and tasty! Thank You!

Audra Myers

Added 1 lb of Italian sausage, I browned it first then set the stained meat to he side. Then followed recipe, but used the bagged coke slaw mix. I sautéed the celery and I used yellow onion with a Tbls of minced garlic, that was what I had, added the slaw cooked to soften the veggies then added the sesame oil and I had aminos, so I used maybe 2 tablespoons.


This is great! My whole family loves it! I added scrambled eggs, cooked chopped chicken, ginger, and coconut aminos teriyaki sauce to give it even more flavor. Topped with chopped green onions at the end. Highly recommend this!

    Megan Gilmore

    I’m so glad you enjoyed it, Sherry! Thanks for letting me know. 🙂


Ive made this a few times. I do use coconut aminos and add a few things as well. I double it and add fresh garlic and ginger along with chicken breast that is pounded thin. I’m eating high Protein to build muscle currently and add 3 pounds of chicken. Absolutely delicious and makes meal prepping easy.


Yummy dish and so easy with bagged shedded cabbage and carrots. I’ve added either cooked ground beef or steak sliced to the recipe. I find my wok works the best to prepare it.


Love this recipe. Have it frequently & always enjoy it.


I love this recipe. I’ve made it several times. First time followed instructions exactly, second time added tofu and noodles and today added shrimp, garlic, red pepper and ginger. Served over rice. This is becoming a staple in our family. Thanks for the great recipe.🙏

Pamela hAyden

I added red and green peppers,peas, ginger, and some homemade sweet chili sauce. Made into a wrap with jasmine rice. This is delicious, and so easy, especially when using a bag of chopped salad mix.


Can’t wait to try this! I have some ground beef to use; when do I add this during cooking?

    Megan Gilmore

    I would probably start cooking that first, and then let the veggies cook in the grease from the meat.

      Sara Luketich



How is this so high in sugar?

    Megan Gilmore

    This nutrition information is automatically calculated when I enter in the ingredients, so my guess is that there’s either a mistake in one of the ingredients (which I can’t control) or the sugar is naturally occurring in one of the vegetables, like red onions or cabbage. Obviously there’s no added sugar in this recipe, so the only carbs come from the vegetables you use.


Hi, Megan! I just wanted to say that we really enjoy this recipe and make it often. It comes together so quickly, especially when I cheat and use pre-shredded cole slaw mix for the cabbabe! I’ve used broccoli slaw, too, which is delicious, and I always add a bag of shelled edamame for protein.

As quicky as I can prepare this, though, I’d love an even faster option for when school/work start again. Do think this could be adapted for the Instant Pot? I’d love those few extra hands-off minutes to empty lunch boxes and go through homework folders!


YUM! Very happy with the recipe–it turned out so well. Chopping took me awhile (I’ll use the tip and buy pre-shredded veggies next time) but it was worth it. I’ll definitely be adding this to the rotation.


Absolutely delicious. As the weather turns cooler, I love this way of basically eating a warm salad. A great way to get those veggies in! It tastes exactly as described, a bowl of veggie eggroll without the unhealthy wrapper. I wanted some protein in mine, so I added some plant-based “chicken” I had on hand. But I’m sure it would be good with eggs (or vegan JUST egg) or tofu or nuts. Definitely a recipe I will make again.

L DOnley

This recipe is on repeat at my house. I can’t believe just how much it tastes like an eggroll. 100% satisfying, but zero guilt!


Recipe was perfect and delicious! 😋


didn’t have a lot of flavor. don’t know if i would try it again.

Eileen Cressman-Reeder

Love this recipe! I use the original recipe and sometimes I add a few extras. This is a versatile dish. Add what you like, take away what you don’t.. This dish has yet to fail me. I have yet to find a recipe that isn’t good. That’s why I have all her cookvooks.


Loved this, my family loved it, I will have fun making it in different ways depending on what I have on hand, thank you!

Amy Barsalou

Easy and delicious!

Mindy Palmer

Made this last night and it was delicious!! What an awesome way to eat a boatload of veggies. I added some ground turkey and swapped the tamari for coconut aminos and added a couple cloves of garlic. Will definitely be keeping this recipe in the meal rotation. Thanks Megan!


This was so yummy! I used a leek instead of onions, spiralized a sweet potato instead of carrots and doubled (or more) the mushrooms. I topped it with baked tofu. Oh and I used vegetable broth instead of oil and coconut aminos instead of tamari.

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