You are simply going to love everything about this vegan egg roll in a bowl recipe. From the simpleness, the way the flavors come together quickly, to how great it is for meal prep, this 30 minute meal will have you wanting more!
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Egg rolls are one of those things that we can all just get behind and if you are an egg roll lover, this you are going to absolutely want to experience this vegan egg roll in a bowl.
It’s all the flavors of an egg roll, but convenient and made in one bowl. No need to spend time wrapping each egg roll perfectly or trying to decide if you want to deep fry or air fry.
Everything is quickly made in one skillet, in under 30 minutes, and it’s the perfect bowl option for meal prepping this week!
Whether you want a nutrient packed meal on a busy weeknight or you just need something flavorful that the whole family will love, you won’t be able to get enough of this!
Jump to:
Why You’ll Love This Recipe
- Flavorful – Each bite will take you on a flavor journey that you can’t get enough of
- One Pot – We love one pot recipes for easy clean up and not a lot of chaos in the kitchen!
- Simple Ingredients – there are no obscure or hard to find ingredients! These are all staples at any grocery store!
🥘Recipe Ingredients
Gather your ingredients!
- Lentils – we are using lentils as our protein in this recipe. You’ll want to use canned or precook dried lentils prior to starting this recipe. Lentils are great at giving a meaty texture while still making it plant based.
- Cabbage – this is the base of classic egg rolls and we’re using a combo of green and red cabbage for this recipe for visual purposes
- Carrots – also in egg rolls, it gives a bit of a crunch, while also adding color. We made our own matchsticks for the recipe, but you can use pre-shredded carrots from the store
- Onions – we’re using sweet onions for this recipe for a little sweetness
- Garlic and Ginger – some aromatics really amp up the flavor in the dish
- Sauce – our sauce include soy sauce, sesame oil, rice vinegar, and maple syrup
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Lentils – tofu crumbled, chickpeas, mushrooms, seitan, store bought plant meat, and cauliflower would all be great substitutes for this dish if you don’t like or can’t have lentils
- Cabbage – you can just use one color cabbage if you don’t want to use both
- Onions – any type of onion will work in this recipe
- Soy sauce – coconut aminos, tamari, no soy soy sauce are all alternatives
- Maple Syrup – feel free to use another sweetener of your choice
- Additions – add something green like spinach, kale or collard greens
Recipe FAQs:
Yes! Soy sauce is the only top 9 allergen in this recipe. Depending on your allergies, you can use coconut aminos, tamari, or a no soy soy sauce.
We don’t recommend freezing this recipe because the cabbage is cut so thin when it thaws it’s mushy.
Yes! This recipe is even better the next day! Store in an air tight container for up to 5 days.
Yes! This mixture can be put into an egg roll wrapper and then made into egg rolls. If you aren’t sure how, you can follow the instructions on the back of the wrapper package or see how we make vegan egg rolls.
Brown or green are most common to use. Red could also be used but note that they get much softer and don’t hold up their texture.
Other Delicious 30 Minute Vegan Recipes to Consider:
🥳 Get the Full Recipe
Vegan Egg Roll in a Bowl
Ingredients
- 2 tablespoon olive oil
- 1 sweet onion, thinly sliced
- 6 cloves garlic, minced
- 1 inch fresh ginger, grated (2.54cm)
- 3 cups cooked brown lentils, rinsed and drained (600g) [about 1.5-2 cups dried, then cooked]
- 3 cups red cabbage (270g)
- 3 cups green cabbage (270g)
- 2 carrots, shredded (about 1 cup)
- ½ cup soy sauce (120g)
- 2 tablespoon sesame oil
- 4 teaspoon rice vinegar
- 1 teaspoon maple syrup
Optional Toppings
- green onions
- sweet chili sauce (recipe in notes)
- vegan bang bang sauce (recipe in notes)
- fried crispy onions, tortilla strips, or pepita seeds, for crunch
Instructions
- Into a large skillet over medium low heat, add oil. Once heated, add onions and cook until translucent, about 3-5 minutes.
- Add the ginger and garlic, cook for 1 minute, or until fragrant. Add lentils and stir together. Add cabbages and carrots and stir together, let cook for 3 minutes, stir often so it doesn't stick.
- Add soy sauce, sesame oil, rice vinegar, and maple syrup. Stir together and cook until the sauce has mostly soaked up into the ingredients. Remove from heat and service with any desired toppings including sauces listed in notes below. Store leftovers in a air tight container in the fridge.
Notes
- ⅓ cup vegan cane sugar (65g)
- ⅓ cup rice vinegar (80g)
- ⅓ cup water (80g)
- 2 cloves garlic
- 1-2 tablespoon chili garlic sauce (less to taste if you don’t like spicy things)
- 1 tablespoon rice wine
- ½ tablespoon low sodium soy sauce
- ¼ inch fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoon water
- ½ cup vegan mayo (120g)
- 1 tablespoon sriracha
- 2 teaspoon Rice vinegar
- 2 tablespoon Sweet chili sauce
- ½ teaspoon maple syrup
Video
Nutrition
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
Amazing recipe!! I used low sodium soy sauce to reduce the salt content. The sweet chili sauce is so tasty. Thank you!!
So glad you gave it a try and enjoyed!
Once again, fam was skeptical. They are learning not to doubt you! Another hit. So easy and yummy. I only made the bang bang sauce and added some edamame to boost the protein a bit. A total winner.
Love that! Tell them to stop doubting! 😉
This is amazing and so easy to make. Another rotation from you to me thank you
You’re so welcome, we love to hear that!
This recipe really was great. It tasted exactly like what you would think an eggroll should be. The bang bang sauce made it extra flavorful. Next round I may bake some wonton wrappers as a topper or to scoop up this deliciousness!
That sounds perfect!
100% am adding this to the ‘repeat’ file…not only did I make it for dinner, it was a repeat request for lunch the next day. oh my word, is it delicious! thank you!!!
Love when that happens!
All the stars for this delicious recipe. Bonus points for the clear instructions. The only changes I made were substituting tofu for lentils and I served it over lo mein noodles. Absolutely delicious!
Yum! Glad you enjoyed it!
Omg!!! this is delicious!!! I love your recipes but ,those videos are great! thank you!
So happy to hear that, thank you for sharing