Vegetarian Egg Roll Bowls
These vegetarian egg roll bowls capture the familiar flavors of classic egg rolls without the wrapper. Use thinly sliced Napa cabbage for the best texture; shiitake mushrooms add a deep, savory note, but cremini mushrooms are a perfectly fine substitute if shiitakes are unavailable. This recipe was adapted by Marcia W. Smart from versions found on Lexi’s Clean Kitchen and Skinnytaste—note that those versions sometimes include about 7 ounces of ground pork for a non-vegetarian option. The method is quick, relies on simple pantry sauces, and cooks in a single sauté pan, making it ideal for weeknight dinners.
Ingredients
- 1 tablespoon avocado oil
- ½ small yellow or white onion chopped
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 2 ½ cups finely sliced Napa or green cabbage
- 2 cups finely sliced baby bok choy
- ½ cup shredded or grated carrots
- 2 ½ ounces sliced shiitake or cremini mushrooms
- 1 teaspoon mirin
- 3 tablespoons soy sauce or tamari (gluten-free) or coconut aminos (gluten-free and soy-free)
- 1 teaspoon toasted sesame oil
- 2 scallions sliced on the bias
- 1 tablespoon sesame seeds optional
Instructions
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Heat a large sauté pan over medium heat and add the avocado oil. Allow the oil to warm for about 30 seconds so it coats the pan and prevents sticking.
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Add the chopped onion and sauté until it begins to soften, about 2 minutes. Stir frequently to avoid browning. Add the minced garlic and grated ginger, and cook for another 1–2 minutes until fragrant and softened, taking care not to burn the aromatics.
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Add the sliced cabbage, bok choy, shredded carrots, and mushrooms to the pan. Toss everything together so the vegetables begin to release moisture and mix with the aromatics.
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Pour in the mirin, soy sauce (or tamari/coconut aminos), and toasted sesame oil. Stir to combine and continue to cook, stirring occasionally, until the cabbage and bok choy have wilted but still retain some crunch—about 3 to 4 minutes. Taste and adjust seasoning if needed.
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Serve the vegetable mixture warm, garnished with sliced scallions and, if desired, a sprinkle of sesame seeds. These bowls are excellent on their own or served over rice or noodles for a heartier meal.
Notes
If you don’t have mirin and prefer not to buy a whole bottle for a teaspoon, substitute a little sugar—white or brown both work. Mirin simply adds a touch of sweetness and depth. For a protein boost, you can brown about 7 ounces of ground pork or a plant-based ground alternative before adding the vegetables; this echoes the versions from which this recipe was adapted.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat until warmed through, adding a splash of water or soy sauce if the mixture seems dry.
Variations and tips: Swap in other hardy greens such as thinly sliced green cabbage or kale if Napa is unavailable, though adjust the cooking time to ensure tender leaves. If you like heat, add a drizzle of chili oil or a pinch of red pepper flakes when finishing. For extra umami, a small splash of rice vinegar or a teaspoon of hoisin sauce can be stirred in just before serving.
Presentation: These bowls are versatile—serve them as a light main course, over steamed rice, or with noodles. Add toasted sesame seeds, additional scallions, or a wedge of lime on the side for brightness.
