Updated: by Vera Morgan · This post may contain affiliate links · 61 Comments
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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
- Vegetable Chow Mein (Vegan) (Authentic flavours)
20 Minute Vegan Egg Roll In A Bowl (Crack Slaw)
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5 from 26 reviews
- Author: Verna
- 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
Scale
- 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) canwater 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
