Vegan egg roll in a bowl has all of the delicious flavors and texture of an egg roll in bowl form. And this egg roll bowl is SO easy to make!
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Y'all, I love an egg roll. And, surprisingly, it's about 50/50 on whether they contain any actual egg in them in restaurants. Definitely worth asking. What's never going to have egg in it, though, is this vegan egg roll in a bowl.
This is a noodle bowl with the flavors and textures of an egg roll.
The noodles and veggies are seasoned like the inside of an egg roll would be. And for a crunchy finish, I'm sprinkling on wonton strips! They add not only the crunch you associate with an egg roll but give this dish an umami boost that's so fantastically delicious!
💖 Reader feedback
This was delicious! Well written recipe, easy as well, great flavors!
- Roger ⭐️⭐️⭐️⭐️⭐️
I love this recipe. Easy to make and delicious. Thank you!!
- Sandy ⭐️⭐️⭐️⭐️⭐️
This dish is great day-of, and it also keeps well in the fridge, which makes it great for meal prep, too. If you're making this ahead, keep the wonton strips on the side, so they don't get soggy.
What really puts this vegan egg roll in a bowl over the top, though, is the sauce. You can use whatever egg roll dipping sauce you like and just drizzle it all over the top of those noodles. I like to serve this with plum sauce, sweet chili sauce, curry mayo, or bang bang sauce, depending what we have in the fridge the week I'm making it.
This dish gets its protein from chicken style seitan, but you can use other vegan meats instead, if you like, or crumbled up tofu. You can even omit the meat sub all together for a veggie egg roll bowl!
Vegan egg roll in a bowl is delicious and flexible meal! Use any noodles you like or use rice or quinoa instead, if you prefer. Choose bagged coleslaw, like I am, for ease, or shred up cabbage and carrots to save a buck. Or use other veggies, like broccoli, baby Bok Choy, etc.
✓ Ingredients and substitutions
- noodles - Choose your favorite noodle! You can make vegan egg roll in a bowl with udon noodles, soba, ramen, glass noodles, etc. You can even swap out noodles for rice or quinoa, if you want. This recipe is FLEXIBLE!
- toasted sesame oil - To sauté and for flavor. You can use any other oil you like, but I do think the toasted sesame flavor adds a lot to the dish.
- onion - For umami.
- garlic and ginger - For umami and a little heat.
- chicken style seitan - This is your protein. You can use an equivalent amount of your favorite plant-based protein instead, if you like.
- soy sauce - For flavor and umami.
- turmeric and black pepper - For color and flavor. You can also add some crushed red pepper for heat with these other spices or at the end when you're adjusting the seasoning.
- tri-color coleslaw - This is a bagged mix of shredded green cabbage, purple cabbage, and carrots. You can shred your own, if you prefer. I just like the ease of the bagged slaw.
- sauce of choice - Use whatever you'd use to dip your egg rolls, like plum sauce, sweet chili sauce, curry mayo, or bang bang sauce. I topped my bowls with curry mayo.
- wonton strips - For that egg roll CRUNCH!
🔪 How to make vegan egg roll in a bowl
Cook the noodles, if you haven't already. Transfer them to a large mixing bowl, and toss them in a little toasted sesame oil.
Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Add the onion and salt.
Cook, stirring occasionally, until the onion starts to brown, about 5 to 7 minutes.
Add the ginger and garlic, and cook for 1 to 2 minutes.
Add the seitan, soy sauce, turmeric, black pepper, and coleslaw.
Cook, stirring occasionally, until the cabbage and carrots are cooked through, about 5 to 7 minutes, adding small splashes of water, if things start to stick.
Transfer the veggie mixture to the bowl of noodles and toss well to coat. Taste and adjust the seasoning, if needed. You can add more salt or soy sauce, add more black pepper or some crushed red pepper for a little heat, or add some lime juice for tang.
Serve drizzled with your sauce of choice and topped with the wonton strips. You can also sprinkle on some sesame seeds for extra crunch, if you like!
💡 Helpful tips
- Don't wait until the noodles are cooked to start prepping veggies and cooking your stir fry! While you wait for the water to boil and for the noodles to finish cooking, get started on everything else to save time.
- If you shred your own cabbage and carrots, you want there to be more cabbage than carrots. Your ratio of green to purple cabbage can be whatever your heart desires!
- How much liquid you need will depend on your stove, pan, cabbage, etc. Sometimes you won't need to add any water, but sometimes you'll need to add a tablespoon or two to keep things from sticking.
🫙 Storage directions
Leftovers will keep for four to five days in a closed container in the refrigerator. Store the wonton strips separately, so they don't get soggy.
Reheat in a pan, in the oven, or in the microwave until warmed through.
📖 Recipe
🍜 Vegan Egg Roll in a Bowl
Ingredients
- 4 servings noodles of choice udon, soba, ramen, etc...use what you have! Cooked according to package directions and drained.
- 1 tablespoon toasted sesame oil
- 1 cup chopped onion
- ½ teaspoon salt
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 8 ounces chicken style seitan
- 2 tablespoons soy sauce low-sodium is fine
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- 14 ounces tri-color coleslaw or a mix of shredded cabbage and carrots
- sauce of choice Use your favorite egg roll dipping sauce!
- ¼ cup wonton strips optional, more or less to taste
Instructions
- Cook the noodles, if you haven't already. Transfer them to a large mixing bowl, and toss them in a little toasted sesame oil.
- Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to brown, about 5 to 7 minutes.
- Add the ginger and garlic, and cook for 1 to 2 minutes, then add the seitan, soy sauce, turmeric, black pepper, and coleslaw. Cook, stirring occasionally, until the cabbage and carrots are cooked through, about 5 to 7 minutes, adding small splashes of water, if things start to stick.
- Transfer the veggie mixture to the bowl of noodles and toss well to coat. Taste and adjust the seasoning, if needed. You can add more salt or soy sauce, add more black pepper or some crushed red pepper for a little heat, or add some lime juice for tang. Serve drizzled with your sauce of choice and topped with the wonton strips. You can also sprinkle on some sesame seeds for extra crunch, if you like!
Sandy Laycock
I love this recipe. Easy to make and delicious. Thank you!!
Becky Striepe
I'm so glad to hear that you enjoyed it, Sandy!
RogerJab
This was delicious! Well written recipe, easy as well, great flavors!
Becky Striepe
Thank you, Roger!