Want to make a vegan egg roll in a bowl? Here’s a tasty and healthy plant-based version of a favorite takeout classic.
Between the crispy tofu, crunchy carrots and cabbage, and a flavorful soy sauce glaze, you won’t be able to get enough.
I love making vegan egg roll in a bowl—it’s perfect for a quick dinner or to meal prep for lunches during the week.
You can marinate the tofu in advance to make it quicker to prepare. From start to finish, this dish is ready to eat in under 45 minutes!
While egg rolls are usually made with some type of ground meat, I kept these egg rolls plant based by using tofu instead. It’s cooked to crispy perfection and provides protein, so you won’t be missing out on the important nutrient.
Want to learn how to make vegan egg roll in a bowl? Let’s do it!
To make a vegan egg roll in a bowl, you’ll need a handful of ingredients:
Tofu: You’ll need one eight-ounce block of firm tofu, which you will cut into cubes before soaking it in the soy sauce glaze. This gives it the chance to absorb the delicious flavors!
Glaze: You’ll combine maple syrup and soy sauce for the glaze. The maple syrup adds a little sweetness. Opt for low-sodium soy sauce to keep the meal more heart healthy. If you’re gluten free, go for low-sodium tamari instead.
Veggies: The best part about vegan egg rolls is that they’re filled with veggies! This vegan egg roll in a bowl includes thinly sliced shallots, red cabbage, white cabbage, carrots, and scallions.
If you prefer other types of veggies in your egg rolls, add whatever you like.
Toppings: Last but not least, you’ll use rice crackers and sesame seeds for the toppings.
To make a vegan egg roll in a bowl, start by mixing the maple syrup and soy sauce in a small bowl. Reserve one Tablespoon for a later step in the recipe.
Then, dice the tofu and pat it dry with paper towels.
Try to remove as much moisture as possible to help make it crispier when you cook it.
After it’s dry, pour the maple syrup/soy sauce glaze over the tofu and allow it to sit for at least 30 minutes. Pro tip: Do this step in advance so you can quickly use it to make vegan egg roll in a bowl.
Once the tofu is marinated, heat a non-stick skillet over medium-high heat. Add a little sesame oil to the skillet.
Then, add the tofu cubes and cook on each side until golden brown. This will take about 7 minutes, give or take. Remove the tofu from the skillet once it’s cooked.
In the same skillet, add the shallots. Pan-fry them until golden brown, for about 5-7 minutes.
Serve the vegan egg roll bowls by layering the cabbage, carrot,
tofu, scallions, fried shallots, and toppings.
Whether vegan egg rolls are good for you depends on the ingredients that you use to make them.
In this vegan egg roll in a bowl, fried egg roll wraps are omitted. These are typically high in fat, so removing them makes the recipe more heart healthy.
In this recipe, I used tofu as a healthy alternative to ground meat. Tofu provides plant-based protein, and the veggies in the recipe are high in fiber, nutrients, and antioxidants.
Vegan egg rolls and egg rolls in a bowl can certainly be a part of a healthy diet!
Vegan egg rolls can be made of a variety of ingredients. Most egg roll wraps are naturally vegan, but the fillings are not since ground meat is a key ingredient.
In vegan egg rolls, the meat is replaced by an alternative. Popular plant-based substitutes include tofu, edamame, or rice.
Yes, egg roll in a bowl reheats very well…and this vegan version is no different! That’s why it’s perfect for meal prep or packing for lunch.
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to four days. I suggest adding in the rice cracker topping when you ‘re ready to eat the bowl. I don’t recommend storing leftover vegan egg roll in a bowl in the freezer.
Most of the ingredients in this recipe are gluten free, with the exception of the soy sauce. If you follow a gluten-free diet, you will want to use tamari or a gluten-free soy sauce to avoid gluten.
Otherwise, it’s a great recipe to enjoy gluten free!
Impressed by this vegan egg roll in a bowl? Here are some other healthy vegan recipes that are perfect for quick weeknight dinners, or for meal prep:
- Creamy Vegan Rice Pilaf
- Green Bean Fried Rice
- Healthy Veg Fried Rice
- White Bean Pizza on Naan Bread
- Vegetarian Rice Bowl with Chickpeas & Tomato
I hope that you loved vegan egg roll in a bowl! It has the best flavor, crunch, and it’s easy to adjust based on your preferences.
Whether you’re looking for something new to try or want a healthier version of your favorite takeout dish, this recipe will be just what you need.
Vegan Egg Roll in a Bowl
- 2 tbsp maple syrup
- 2 tbsp low-sodium soy sauce, or tamari if gluten free
- 8 oz firm tofu
- 1 tsp sesame oil
- ¼ cup shallots, sliced
- 1 cup red cabbage, thinly sliced
- 1 cup white cabbage, thinly sliced
- 1 cup carrot, thinly sliced
- ¼ cup scallions, sliced
- Rice crackers, for garnish
- Sesame seeds, for garnish
- Mix maple syrup and soy sauce in a bowl. Reserve 1 Tablespoon.
- Cut the tofu in dices and pat it dry with paper towels.
- Pour over the glaze over the tofu and let it sit for at least 30 minutes, so it soaks up the flavor.
- Heat a nonstick skillet to medium-high heat, and add sesame oil. Add the tofu. and cook it on every side until golden brown, around 7 minutes per side.
- Remove the tofu from the skillet and add the shallots. Pan-fry them until golden brown, about 5-7minutes.
- Serve the bowls by layering the cabbage, carrot, tofu, scallions, fried shallots, and toppings.
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