Vegetarian Egg Roll in a Bowl with Crispy Wrapper Topping
A Vegetarian egg roll in a bowl takes the stir-fried cabbage and tofu filling from a classic Chinese-American egg roll and skips the folding, wrapping, and frying. Soy sauce and sesame oil add a savory flavor, while fresh ginger and garlic keep it sharp instead of heavy.
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Most egg roll in a bowl versions leave out the best part: the crispy shell, my favorite part! This recipe doesn’t skip that part. The wrapper still gets baked (or air-fried) separately, then broken into crunchy pieces on top, so you get the crunch without standing over a pot of hot oil. It’s a fast weeknight dinner for anyone who misses that crunch, not just the filling.
Recipe Highlights
- Quick -Tofu and cabbage cook together in one skillet in under 15 minutes, while the egg roll wrapper bakes or air-fries separately.
- Main ingredients – Extra-firm tofu, cabbage, carrot, and a soy-ginger sauce built from tamari, sesame oil, fresh ginger, and garlic.
- Crispy topping – The wrapper is baked or air-fried on its own instead of skipped, so you still get that crunchy egg roll bite on top.
- Flexible – Swap the protein or change the vegetables and you’ve got a completely different dinner.
- Leftovers – Filling keeps 3 to 4 days in the fridge; store the crispy wrapper pieces separately so they don’t go soft.
Ingredient Notes
- Extra-firm tofu – Firm tofu works too, just press it a little longer since it holds more liquid. Ground meat substitute, chicken, turkey, pork, or beef all sub in fine if you’d rather skip tofu entirely.
- Cabbage – Any cabbage (Napa, green or red) works. You can also use a bagged broccoli slaw or coleslaw mix if you want to take a shortcut.
- Carrots – I like shredded carrots for a little added color and sweetness, but they are optional. Skip them if you don’t have one on hand.
- Fresh ginger and garlic – ¼ teaspoon dried of each works in a pinch, though fresh gives you more punch.
- Soy Sauce -Tamari sauce or coconut aminos both work if tamari isn’t in your pantry.
- Garlic – I like to use crushed garlic cloves for the sauce, but garlic powder (1/4 tsp per garlic clove) works too.
- Egg roll or wonton wrappers – This is where the crunch comes from, so don’t skip it if you like a little crunch on your egg roll bowl.
How To Make Vegetarian Egg Rolls in a Bowl
- Prep the tofu -Press it with a tofu press or wrap in paper towels and place a heavy object on top. Once pressed, crumble it into a hot skillet with a little oil and cook until firm.
- Sauté the vegetables – Add the cabbage and carrot, cook in a large skillet until the cabbage softens.
- Add the sauce – Stir in the soy-ginger sauce and keep it warm over low heat.
- Bake the wrappers – Brush with oil and bake (or air-fry) until golden and crisp.
- Assemble – Spoon the filling into bowls and top with the crumbled wrapper pieces.
Make it Your Way
Egg roll bowls are so flexible; swap any of the elements for a completely different egg roll bowl, here are some suggestions:
- Protein: Ground meat substitute, chicken, turkey, pork, or beef all work the same way. I usually make this with whatever’s on hand, and tofu’s just my default because it’s so easy.
- Vegetables: Swap in bell pepper strips, mushrooms, shredded Brussels sprouts, or broccoli for some or all of the cabbage.
- Flavor: A splash of sriracha or sweet chili sauce in the pan sauce adds a little heat. Lime works too if you want brightness instead.
When I’m not making a traditional-style egg roll bowl, I’m making cheesesteak egg roll bowls using this recipe for cheesesteak egg rolls, just skip the wrapping step and serve the filling in a bowl topped with a crispy egg roll wrapper on top instead.
My free Bowls Dinner Builder shows you the structure behind bowls like this one, so you can be flexible with any recipe instead of following it exactly.
What to Serve with Egg Roll Bowls
These bowls are a full meal on their own, but a little something on the side rounds it out. Cucumbers and onions in vinegar add crunch, or try it with zucchini ribbons or a side of stir-fried vegetables if you want more veg on the plate.
Storing and Using Leftovers
Store the filling in an airtight container in the fridge for 3 to 4 days. Keep the crispy wrapper pieces separate, in a bag or container at room temperature, so they don’t turn soft sitting on top of the filling.
If you want to prep ahead, the tofu, cabbage, and sauce can all be made a day or two in advance and stored in the fridge unassembled, then reheated together when you’re ready to eat. Reheat the filling in a skillet over low heat, and bake or air-fry a fresh batch of wrappers rather than trying to reheat the ones from earlier.
If you like tofu, try this vegetarian enchilada casserole!
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Vegetarian Egg Roll in a Bowl
Ingredients
- 1 tablespoon olive oil – divided
- 1 – 14 ounce block of tofu
- 4 cups shredded cabbage or 1 package of coleslaw or broccoli slaw mix
- 4 to 6 egg roll or wonton wrappers
- 1 carrot shredded
The Sauce:
- 1 clove garlic – crushed
- 2 tablespoons tamari sauce
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
Instructions
- Prepare the ingredients: crumble one block of tofu after draining the liquid and wrapping it in a towel (see notes below for full details), slice the cabbage with a sharp knife, food processor or mandoline slicer and mix up the sauce (1 clove crushed garlic, 2 tablespoons tamari sauce, 2 tablespoons sesame oil, 1 teaspoon of fresh grated ginger).
- Preheat the oven to 400 degrees F.
- Heat 2 teaspoons olive oil in skillet over medium heat, add the crumbled tofu and cook stirring occasionally for about 8 minutes.
- Add the vegetables and cook until they begin to soften about 4 to 6 minutes.
- Stir in the sauce.
- Reduce the heat to low to keep the mixture warm.
- Arrange the wonton wrappers on a baking sheet lined with parchment and brush them with the remaining 1 teaspoon olive oil
- Place the egg roll wraps in the oven and bake for 5 to 8 minutes until they become crispy.|
- To serve: place the vegetable and tofu mixture into a bowl and top it with crumbles of the crispy won ton wraps
Notes
- Several hours or the night before preparing dinner, open the tofu container and drain the liquid
- Wrap the tofu block in paper towels or a clean towel
- Place it on a plate and top the tofu with something heavy to help the towel soak up more moisture. I like to use a small cast iron pan but you can also use a heavy bowl.
- When it’s time to prepare the recipe, unwrap the tofu, the towel should be wet, and crumble it up with your fingers.
- For an easy way to drain tofu, use a tofu press.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Egg Roll Bowl Frequently Asked Questions
Yes. Press the tofu, chop the vegetables, and mix the sauce up to two days ahead, then store everything separately in the fridge. Cook it fresh when you’re ready, this comes together fast enough that there’s not much to gain from cooking the whole thing in advance.
Yes. Air-fry at 375°F for 3 to 5 minutes, checking partway through since they crisp up fast. Same result, just quicker than the oven.
You can, the filling holds up fine on its own. Just know you’ll lose the crunch that makes this taste like an actual egg roll instead of a stir-fry.
The filling is, as long as you use tamari or coconut aminis instead of regular soy sauce. The wrappers aren’t, so leave those off or look for a gluten-free wrapper if that’s a dealbreaker.
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This is such a quick and easy dinner and my whole family loved it! I’m going to try a chicken version the next time I make it.
Thanks Amanda I’m glad you liked it, and give it a try with the chicken.
What a cool method to capture the flavor and spirit of egg rolls! Cool way to prepare the wonton wrappers!