Deconstructed Egg Roll Bowl
Move over, take-out egg rolls. There's a new egg roll in town, and this one is vegan, gluten-free, AND yummy! With just a few simple ingredients, you can create your very own deconstructed egg roll bowl that's perfect for satisfying any craving. So give it a try – I promise you won't be disappointed!
“Deconstructed Egg Roll Bowl.”
“Egg Roll n’ a Bowl.”
“Egg Rolled Out.”
The many names that came to mind while I made this dish, as I solved my egg roll craving the other day. I made this bowl once again for lunch and posted it on Instagram. 100% of poll votes in Stories wanted the recipe. So here it is! Deconstructed Egg Roll Bowl that’s vegan, plant-based, egg-free, soy-free, and dairy-free.
Takeout gets a healthy makeover with this easy recipe. It’s a downright delicious tasty lunch, dinner, and/or snack munched straight out of the fridge if you’re feeling hungry.
This recipe takes the star players in a classic egg roll filling—the juicy meat veganized with walnut-mushroom “meat” crumble, fresh ginger and garlic, the salty, umami factor, and the colorful, thin strips of fresh veggies—and turns them into a fast, healthy meal that’s great for quick dinners and tastes phenomenal reheated too.
Add it to a bowl of rice, a salad topper or eat it straight up, this is sure to be a crowd-pleaser!
Deconstructed Egg Roll Bowl is a great way to enjoy all the flavors of an egg roll without all the work!
Deconstructed Egg Roll Bowl Recipe
Recipe Makes 4 Servings
What You’ll Need
Walnut Meat Base:
1 cup walnuts
1 cup mushrooms, sliced
1 tablespoon coconut aminos
1/4 tsp salt
1/4 black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder (or garlic powder)
Egg Roll Mix
3 cloves garlic, chopped
2 teaspoons fresh grated ginger
1/4 tsp ground black pepper
6 cups napa cabbage or savoy cabbage, thinly sliced or grated
1 medium carrot grated
1 (227 g) can water chestnuts, drained and chopped
3/4 cup green onions, diced
1 tbsp sesame seeds
Sauce
1 tablespoon coconut aminos
2 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1/2 tbsp maple syrup
1 teaspoon chili garlic sauce*
1/4 teaspoon 5 spice powder
*You can also use Sriracha as an alternative,
What You’ll Need To Know
Pulse to combine: Simply add the walnuts, mushrooms, garlic powder, onion powder, salt, pepper, and coconut aminos to the bowl of a food processor. Pulse a few times until just combined and crumbly. Careful not to over process or it will turn smooth like pate. Taste for seasoning, adding more of any spice you like.
Warm it up: Optionally, heat on the stove over low heat, stirring frequently until warmed through. Alternatively, heat in the microwave using 15 second intervals, stirring between each, until warm. Just don’t overcook. Makes about 1 ½ cups.
Add the cabbage, carrots and water chestnuts. Fry for 3-4 minutes until the cabbage begins to wilt but still has a bite to it (crisp-tender)
Remove pan from the heat and stir in the green onions and sauce. Season with salt and pepper , if needed. Serve as is or with rice and extra chili garlic sauce or sriracha for the table. Enjoy!
Conclusion
Egg roll bowls make for a delicious and easy weeknight meal. All of the flavors of an egg roll, without any of the fuss! Give this deconstructed version a try next time you’re in the mood for something tasty.
This article was first published November 2020 and updated June 2022.
