shredded vegetables in a bowl

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.

egg roll bowls in a pan

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!

egg roll bowl ingredients

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 egg roll bowls

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!

  1. First fry the ginger, garlic, crumbled tofu, white parts of the green onion and shiitake mushrooms for a minute over medium high heat.
  2. Then add in the carrots and bell peppers and fry for a couple more seconds.
  3. Turn up the heat to high and add the cabbage and fry everything for another minute or so.
  4. Add in the mung bean noodles along with all the sauce ingredients and fry for another minute.
  5. Lastly, mix in the green parts of the scallions and it’s ready to devour!
vegetarian egg roll bowls filling in a pan

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.
vegan egg bowl rolls in a bowl

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!

egg roll bowl close up

More Quick Asian Vegan Recipes to Love!

side shot of shredded vegetables in a bowl

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 egg bowl rolls in a bowl

Vegan Eggroll Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Lisa Kitahara
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


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.


  • 8 oz extra firm tofu or tempeh, crumbled (224g)
  • 56 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


  1. Place mung bean noodles in room temperature water.
  2. Cut the stems of the rehydrated shiitake mushrooms off and slice into thin strips. 
  3. 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.
  4. 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. 


  • 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


  • 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


pinterest egg bowl in a roll

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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.

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  1. So yum!!! I’ve avoided egg roll in a bowl recipes in the past because they seemed to lack authentic flavor and I didn’t think they’d satisfy my craving. This is the recipe that made me take the plunge! Topped mine with some chili garlic crisp and it was really the cherry on top. I also didn’t know I was out of Chinese five spice, so I had the bonus experience of learning how to make it in my roommate’s blender. Thanks, Lisa!!!

  2. Made this for dinner and it was super quick to make! The recipe says to cook the garlic, ginger, shiitake mushrooms, and tofu a for a minute, but I cooked it for about five to get some browning. Light, healthy, and delicious! 😋💕

  3. This is such a good idea! I substituted vermicelli rice noodles and mushrooms I had sautéed separately beforehand, and it was such a nourishing dinner. Plus, it gave me a chance to try out the shredding blade on my food processor for the first time! All I can say is, wow, I am never chopping cabbage by hand again 😂. Thank you for the recipe!

  4. Love this recipe! It’s so simple and perfect for weeknights, great for those of us who want really quick dinners that are also packed with veggies! 👍🏻