Vegan “Egg Roll” in a Bowl

egg roll in a bowl featured
egg roll in a bowl

Vegan “Egg Roll” in a Bowl

Shredded cabbage and carrots are seasoned with rice vinegar, toasted sesame oil, garlic and ginger. Topped with green onions and crispy wonton strips and kissed with sweet chili sauce. Healthy, flavorful, vegan and very straightforward.. this is simply unwrapped filling of an egg roll. 
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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Salad
Cuisine Asian
Servings 4


  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 cup shredded carrots
  • 3 cups shredded cabbage
  • 1 sweet onion, diced
  • 1/4 cup vegetable broth
  • 1/2 inch ginger, peeled and finely sliced or grated
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1/2 tsp salt + more to taste
  • 1/2 tsp pepper + more to taste
  • 3 green onions, chopped
  • crispy wontons to garnish
  • sweet chili sauce to finish


  • In a large sauté pan over medium heat, add olive oil and onion. Cook for 3-4 minutes.
  • Add garlic, ginger, and shredded carrots, then cook for another 5 minutes, stirring occasionally.
  • Add cabbage and vegetable broth, stirring to combine.
  • Add coconut aminos, rice vinegar, salt and pepper. Mix well then cover the pan. Reduce to medium-low and cook for 10-15 minutes, or until cabbage is cooked to your liking.
  • Remove from heat, stir in toasted sesame oil and a handful of green onions.
  • To serve: top with crispy wontons and more green onions and a drizzle of sweet chili sauce
Keyword dairy free, egg roll, egg roll in a bowl, vegan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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