
This Vegan Egg Roll in a Bowl is the perfect quick and easy weeknight dinner loaded with vegetables, textures and flavours! A classic take-out meal made healthy with a gluten free option.

Say hello to my weeknight best friend! It’s full of veggies, protein, chewy noodles and all the delicious flavours of traditional egg rolls without the fuss, prep and deep frying.
This egg roll in a bowl covers all the good things I look for in a true weeknight-friendly dinner:
- easy
- quick
- healthy
- super flavourful
- loaded with textures
- and so satisfying
Ready for this? Let’s cook!

What You’ll Need
What I love about this meal is all the vegetables packed into it like cabbage, carrots, bell peppers and shiitake mushrooms.
Egg rolls typically include some kind of ground meat, so to replicate that texture and also add in some filling protein you’ll need some crumbled tofu or tempeh.
To add even more texture to this bowl, we’re going to add in some mung bean noodles which is sometimes called glass noodles. You can find this at most grocery stores but defiantly your local asian market. They have a chewy texture to them and they take on the flavour of anything you dress it with.
Speaking of flavour, we’re going to need garlic, ginger, soy sauce, rice vinegar, sugar, sesame oil, white pepper and Chinese five spice.

How to Make Vegan Egg Roll Bowls
Egg roll bowls are so quick and easy to make, I timed myself and from start to finish it took me less than 20 minutes!
- First fry the ginger, garlic, crumbled tofu, white parts of the green onion and shiitake mushrooms for a minute over medium high heat.
- Then add in the carrots and bell peppers and fry for a couple more seconds.
- Turn up the heat to high and add the cabbage and fry everything for another minute or so.
- Add in the mung bean noodles along with all the sauce ingredients and fry for another minute.
- Lastly, mix in the green parts of the scallions and it’s ready to devour!

Tips to Making this Vegan Egg Roll in a Bowl Recipe
- Use a Food Processor to Shred: This really speeds up the prep work because you don’t have to shred it by hand.
- Use the Biggest Pan You Got: This helps build the “seared” flavour of the cabbage when you increase the heat. Over crowding the pan ‘steams’ the veggies as oppose to frying it.
- Be Quick with the Mung Bean Noodles: Once the mung bean noodles are added in, it should be fried for just a couple seconds to heat it through. Cooking for a long time may cause the noodles to clump together or get over cooked.

I hope you try and love this vegan egg roll in a bowl recipe as much as I do! It’s so tasty, satisfying and truly the PERFECT weeknight dinner– get on it ya’ll!

More Quick Asian Vegan Recipes to Love!
- Asian Tofu Beef Bowl
- Japanese Curry Fried Rice
- Kimchi Fried Rice
- Pad Thai Zucchini Noodles
- Vegan Yakisoba

If you recreate this Vegan Egg Roll in a Bowl recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Eggroll Bowls
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 5 reviews
- Author: Lisa Kitahara
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
This Vegan Egg Roll in a Bowl is the perfect quick and easy weeknight dinner loaded with vegetables, textures and flavours! A classic take-out meal made healthy with a gluten free option.
Ingredients
Scale
- 8 oz extra firm tofu or tempeh, crumbled (224g)
- 5–6 shiitake mushrooms, rehydrated for 30 minutes in hot water
- 1 package mung bean glass noodles (50g)
- 3 large carrots, shredded (150g)
- 1 bell pepper, thinly sliced(150g)
- 1 large head of cabbage, shredded (450g)
- 4 scallions, chopped whites and greens separated (40g)
- 4 garlic cloves, grated
- 1 knob of ginger, grated
- 2 tbsp soy sauce (or tamari for gluten free)
- 1 tbsp rice vinegar
- 1 tsp salt
- 1/2 tbsp sugar
- 1 tbsp sesame oil
- 1/4 tsp white pepper
- 1/4 tsp Chinese five spice powder
Instructions
- Place mung bean noodles in room temperature water.
- Cut the stems of the rehydrated shiitake mushrooms off and slice into thin strips.
- Heat large frying pan or wok over medium high heat. Add 1 tbsp of oil (or water) and fry garlic, ginger, shiitake mushrooms and crumbled tofu and fry for 1 minute. Add the carrots and bell pepper and fry for another 30 seconds.
- Turn up the heat to high and add the cabbage and fry everything for 1 minute. Drain the mung bean noodles and use kitchen shears to cut noodles into around 1 inch lengths. Add the noodles, soy sauce, rice vinegar, salt, sugar, sesame oil, white pepper, chinese five spice powder and stir fry for another minute. Mix in the green parts of the scallions and serve.
Notes
- Helpful Equipment: large pan or wok, wooden spatula
- Nutritional Information Disclaimer:Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, gluten free, asian
Nutrition
- Serving Size: 1 serving
- Calories: 411
- Sugar: 18.6g
- Sodium: 1585mg
- Fat: 14g
- Saturated Fat: 2.3g
- Unsaturated Fat: 10g
- Trans Fat: 0
- Carbohydrates: 58g
- Fiber: 10.7g
- Protein: 20.2g
- Cholesterol: 0
SAVE IT FOR LATER! ↓

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All recipes Entrees Gluten-free
Konnichiwa
About Lisa
I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.
Read More About Me
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