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vegetarian egg roll in a bowl
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5 from 1 vote

Vegan Egg Roll in a Bowl

Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low carb, WFPB options.
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Course: Main Course
Cuisine: American, Chinese
Servings: 4 bowls
Calories: 284kcal
Cost: $1.58 per bowl


  • 1 tbsp oil 12g *can sub with 2 tbsp tahini liquid; see Note 1
  • 1/2 small onion, diced 50g
  • 1/2 head garlic, minced 20g
  • 1/2- inch piece ginger, minced *can sub with 1 tsp ground ginger
  • 3 scallions, diced 45g
  • 1 lb cabbage, shredded or sliced thin 454g
  • 2 carrots, shredded or diced 200g *can sub with more cabbage
  • 1 lb vegan ground 454g
  • 1 tsp white pepper 2g *can sub with black pepper
  • 1/4 cup low-sodium soy sauce 60g *can sub with 2 tbsp regular soy sauce
  • 100 g sweet potato noodles, soaked in cold water for at least 15 minutes *optional
  • Optional toppings: sesame oil, sesame seeds, crushed nuts, cilantro, chili oil, more scallions


  • Heat oil in a large wok or skillet on medium-high heat. Add the onion, garlic, ginger, and scallions, and sauté until soft and aromatic (5–7 minutes).
  • Add the carrots and cabbage, sauté for another 5 minutes or until cabbage wilts.
  • Stir in the vegan ground and cook until heated through.
  • Season with white pepper and soy sauce to taste. Garnish with any additional toppings you like.