Don’t have time to fold eggrolls or deep fry? The next best thing is stuffing it into a bowl and call it a good day.
Whether you have this as a main dish or side dish, you can serve this bowl alongside black bean bell peppers, Chinese fried eggplant, or crunchy cucumber kimchi.
Creation story
It’s not clear to me how this dish was invented. Either someone:
- Intended to make eggrolls, got hungry, and decided to abandon the project after making the filling.
- Didn’t have any eggrolls wappers on hand and cleverly renamed a mound of vegetables as an eggroll in a bowl.
Either way, the key to this dish is to make sure it has enough salt and seasoning, just like an eggroll filling.
Eggrolls don’t have eggs
Eggrolls don’t have any eggs in them. The wrappers are primarily flour and water based, while the filling has no egg in it at all.
Some theories suggest that eggs were originally used to make the wrapper or that a thin egg omelette was used as a wrapper.
What is even more interesting is that eggroll are not from China but rather a Chinese American invention from two New York city chefs in the 1930s.
What makes this recipe different
- No meat – typically you might see strips of pork or maybe some shrimp inside Chinese eggrolls
- Plate vegetables separately – Instead of mixing the vegetables all together, we keep the cabbage separately, so this can be mixed table side.
- 2 types of mushrooms – We used a combination of sliced woodear mushrooms and beech mushrooms, but you can used whichever mushrooms you can find.
Time needed: 30 minutes.
The Process
- Chop vegetables
This might be the longest part of the process, however it goes much quicker if you buy pre-shredded carrots. (The brown strips pictured below are sliced fresh woodear mushrooms).
- Heat oil and add cabbage
- Saute cabbage with soy sauce and salt until soft, about 2-4 minutes. Remove from pan and set aside.
- Repeat process with carrots. Stir fry for 2-3 minutes until they start to soften.
- Add onion, ginger, and garlic to the pan. Stir fry for 30 seconds to a minute.
- Add bean sprouts to the pan. Stir fry for 1-2 minutes until bean sprouts start to wilt.
- Add woodear mushrooms to the pan.
- Season vegetables with salt, soy sauce, and sugar. Adjust seasoning if needed. Remove from pan.
- Cook additional mushrooms if using.
Follow the same process of adding oil and stir fry additional mushrooms until cooked through, from 2-4 minutes. In the pictures, we used beech mushrooms.
- Plate the cabbage and mixed vegetables into a bowl.
- Top with additional mushrooms, and serve hot. We used beech mushrooms and garnished with sesame seeds and green onion.
✂ Shortcut – If you prefer to just stir fry everything together all at once, feel free to do so. Stir frying separately allows each vegetable to get their own caramelization. It also doesn’t require such a large pan from the outset, since the vegetables cook down quite a bit and release water. ✂
Additional Toppings
This would be extra eggroll yummy if you topped the bowl with any of the following:
- sweet chili sauce
- sriracha sauce
- toasted sesame seeds
- chopped green onion
- wonton crisps (though not gluten free)
Helpful Tips
- Don’t forget to season at each step! That will make your veggies taste much better, rather than adding salt at the end.
- Serve as a main course or a side dish.
- If you would rather just mix and cook everything in a pot all together, that works too. It just may end up steaming with all the vegetables crowded together. Use a pot that is large enough, and drain any excess liquid that collects before serving.
- If chopping is an issue, you can use a bag of precut coleslaw mix and carrots already cut into matchsticks.
More Vegan Recipes to try
8 Must Have Vegan Umami Seasonings
Vegan Eggroll in a Bowl
Ingredients
- 1 lb cabbage about 1/2 a medium head of cabbage
- 1 ea carrot julienned
- 1 c woodear mushrooms or other mushroom of choice about 4 oz, sliced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 9 oz beansprouts
- 1 c beech mushrooms or other mushroom of choice
- 4 tsp oil
- 3 tsp soy sauce
- 2 tsp salt to taste reduce this amount if you prefer less salt
- pinch of sugar
Optional garnishes
- toasted sesame seeds
- chopped green onion
- wonton crisps
- sweet chili sauce or sriracha sauce
Instructions
- Heat a large pan to medium high heat. Add 1 tsp of oil to the pan. Add cabbage and 1/2 tsp soy sauce and 1/2 tsp of salt. Stir fry for 2-3 minutes until the cabbage is soft and cooked through. Remove from pan.
- Add 1 tsp of oil to pan and add carrots. Stir fry for 1-2 minutes until the carrots start to soften.
- Add mushrooms to the pan along with ginger, green onion, 1 tsp soy sauce and 1 tsp salt. Stir fry for 1-2 minutes until the mushrooms soften.
- Add bean sprouts, 1 tsp soy sauce and 1/2 tsp salt, and stir fry 2-3 minutes bean sprouts are limp and cooked through. Taste and adjust with salt and pepper if needed.
- Fill a bowl with a bowl with the cabbage and carrot/mushroom mixture. Top with optional garnishes.
Notes
- Don’t forget to season at each step! That will make your veggies taste much better, rather than adding salt at the end.
- Serve as a main course or a side dish.
- If you would rather just mix and cook everything in a pot all together, that works too. It just may end up steaming with all the vegetables crowded together. Use a pot that is large enough, and drain any excess liquid that collects before serving.
- If chopping is an issue, you can use a bag of precut coleslaw mix and carrots already cut into matchsticks.
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