Description
This Egg Roll in a Bowl recipe is a deconstructed version of the classic egg roll, packed with mushrooms, cabbage, and flavorful sauces, all cooked in a single pan for easy cleanup.
Ingredients
Units
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Stir fry Sauce
- 3 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons shaoxing wine vinegar or sherry cooking wine
- 1/4 teaspoon white pepper
- 1/4 teaspoon 5 spice
- 1 1/2 teaspoons cornstarch or arrowroot
Drizzle Sauce for Serving
- 2 tablespoons vegan oyster sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon lite soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
Egg Roll Bowl
- 2–3 teaspoons avocado oil
- 12 ounces cremini mushrooms, diced in small pieces
- 8 ounces shiitake mushrooms sliced thin
- 2 shallots, sliced thin
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic cloves, minced
- 3/4 teaspoon salt
- 1 cup carrot, shredded
- 3 cups savoy cabbage, cut into thin shreds (or regular cabbage or napa cabbage)
- 1/4 cup green onions
Instructions
- Prepare Stir fry Sauce: In a small bowl, mix together soy sauce, sesame oil, shaoxing wine vinegar, white pepper, 5 spice, and cornstarch. Set aside.
- Make Drizzle Sauce: Combine vegan oyster sauce, rice vinegar, lite soy sauce, sugar, and water in another bowl. Set aside.
- Cook Egg Roll Bowl: Heat avocado oil in a large pan over medium heat. Add mushrooms, shallots, ginger, and garlic, cooking until softened. Add salt, carrot, and cabbage, cooking until vegetables are tender. Stir in Stir fry Sauce and green onions, cooking for a few more minutes.
- Serve: Drizzle with the prepared Drizzle Sauce before serving.
Notes
- You can customize this recipe by adding protein like tofu, chicken, or shrimp.
- Feel free to adjust the seasonings in the sauces to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg