• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Salads & Bowls

    August 19, 2020 65 Comments

    Vegan Egg Roll in a Bowl!

    10.6K shares
    Jump to Recipe

    This recipe tastes like greasy take out, but it's healthy, vegan, easy to make, and so super delicious! Skip the fuss of working with wrappers, and using a fatty deep fryer, and make a vegan egg roll in a bowl instead! This dish tastes just like an egg roll but without the wrapper. Seasoned tofu crumbles, stir fried cabbage, tossed in a sweet and salty sauce. Serve this stir fry over rice or rice noodles for an easy weeknight meal.

    Vegan Egg Roll in a Bowl! This recipe tastes like greasy take out, but it's healthy, vegan, easy to make, 30-minute recipe, and so super delicious! Just like an egg roll but without the wrapper. Skip the fuss of working with wrappers or using a fatty deep fryer, and meal prep this easy weeknight dinner. #itdoesnttastelikechicken #veganrecipes

    30-minutes to make with ingredients you might already have in your kitchen. Vegan egg roll in a bowl is great served fresh, but it also makes super yummy leftovers served hot or cold, which is perfect for meal prepping or packing your lunch box. If you're not into tofu, you can replace it with crumbled tempeh, sliced mushrooms, or any kind of veggie ground that you enjoy.

    Vegan Egg Roll in a Bowl! This recipe tastes like greasy take out, but it's healthy, vegan, easy to make, 30-minute recipe, and so super delicious! Just like an egg roll but without the wrapper. Skip the fuss of working with wrappers or using a fatty deep fryer, and meal prep this easy weeknight dinner. #itdoesnttastelikechicken #veganrecipes

    Traditionally egg rolls are stuffed with stir fried cabbage and carrot with some kind of ground meat. To make this vegan version I subbed the ground meat with crumbled tofu. The tofu is pressed and sautéd so that when the marinade is added it become super juicy and flavourful. And speaking of the marinade, often egg rolls are served with plum sauce for dipping, so I added it directly into the marinade for that authentic taste!

    To Make Vegan Egg Roll in a Bowl:

    make the simple egg roll sauce.

    To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

    Make the sauce: Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.

    Stir fry the tofu with onions, garlic, and ginger.

    Prepare the filling: In a large skillet or non-stick pan heat 1 tablespoon sesame oil over medium-high heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes until the onions turn translucent and begin to brown.

    Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Pour in about ½ of the prepared sauce and stir to combine. Remove the tofu mixture from the pan and set aside.

    Sauté the cabbage and carrot.

    Return the pan to medium-high heat and add the remaining tablespoon of sesame oil. Add the cabbage and carrot and sauté until the cabbage is tender, about 5 minutes more.

    Add the tofu mixture and heat through.

    Add the tofu mixture and all of the remaining sauce and heat through.

    Vegan Egg Roll in a Bowl! This recipe tastes like greasy take out, but it's healthy, vegan, easy to make, 30-minute recipe, and so super delicious! Just like an egg roll but without the wrapper. Skip the fuss of working with wrappers or using a fatty deep fryer, and meal prep this easy weeknight dinner. #itdoesnttastelikechicken #veganrecipes

    Serve hot with rice (if using) and garnish green onions, peanuts, and dress with more soy sauce, plum sauce, or hot sauce to taste if you like.

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    4.90 from 37 votes

    Vegan Egg Roll in a Bowl!

    This recipe tastes like greasy take out, but it's healthy, vegan, easy to make, 30-minute recipe, and so super delicious! Just like an egg roll but without the wrapper. Skip the fuss of working with wrappers or using a fatty deep fryer, and meal prep this easy weeknight dinner.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Chinese
    ingredient tag: tofu
    Servings: 4
    Calories: 199kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the sauce:

    • ¼ cup soy sauce (gluten-free if preferred)
    • 3 tablespoons plum sauce or sweet and sour sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon cornstarch

    For tofu and cabbage:

    • 2 tablespoon sesame oil, divided
    • 1 yellow onion, sliced
    • 4 cloves garlic, minced
    • 1 inch fresh ginger, minced
    • 1 12 oz block extra-firm or firm tofu, drained and pressed (see step 1)
    • 16 oz cabbage (green, purple, or a combo), (16oz) finely shredded
    • 1 large carrot, peeled and grated

    Optional:

    • 2 green onions, sliced
    • ½ cup roasted salted peanuts
    • an extra drizzle of plum sauce, soy sauce, or Sriracha
    • cooked rice or rice noodles, for serving
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • To prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. 
    • Make the sauce: Add all of the sauce ingredients to a small bowl and whisk to combine. Set aside.
    • Prepare the filling: In a large skillet or non-stick pan heat 1 tablespoon sesame oil over medium-high heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes until the onions turn translucent and begin to brown.
      Reduce the heat to medium and use your hands to crumble the tofu into the pan. Cook for about 5 minutes until the tofu begins to brown. Tip: don't stir the tofu too much, let it cook for a couple of minutes without stirring so that the bottom can brown. Stirring too often will make it difficult for the tofu to brown. Pour in about ½ of the prepared sauce and stir to combine. Remove the tofu mixture from the pan and set aside.
    • Return the pan to medium-high heat and add the remaining tablespoon of sesame oil. Add the cabbage and carrot and sauté until the cabbage is tender, about 5 minutes more. Add the tofu mixture and all of the remaining sauce and heat through. Serve hot with rice (if using) and garnish green onions, peanuts, and dress with more soy sauce, plum sauce, or hot sauce to taste if you like.

    Notes

    Meal prep/ Make ahead: Allow the dish to cool completely before storing in air-tight containers in the fridge for up to 4 days. 
    Oil-free: to make oil-free omit the sesame oil. Use a good non-stick pan and use water or vegetable broth instead of the light oil to sauté the vegetables. You can add some sesame seeds for garnish if you want a little of that sesame flavour.
    Tofu: If you want to substitute the tofu, you can replace it with crumbled tempeh, sliced mushrooms, or any kind of veggie ground that you enjoy.

    Nutrition

    Serving: 1serving without toppings or rice (recipe makes 4 servings) | Calories: 199kcal | Carbohydrates: 21g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 975mg | Potassium: 501mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3118IU | Vitamin C: 46mg | Calcium: 92mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Easy Vegan Chocolate Pudding
    Vegan Lemon Garlic Soy Curls »

    Reader Interactions

    Comments

    1. Christine Tetreault says

      January 17, 2023 at 3:08 pm

      4 stars
      Sooo, I have just embarked on the Veganuary challenge and this is the second recipe I have made of yours. I love that there are no wacky ingredients, it came together super quick and was oh so tasty. I am so excited to make the next dish using soy curls for the first time. Thank you for making this journey fun, easy and above all delicious.

      Reply
    2. Rehoboth says

      November 07, 2022 at 1:09 am

      5 stars
      Nice information

      Reply
    3. Leora says

      May 07, 2022 at 6:26 am

      5 stars
      Really delicious recipe. Even my picky mom and husband liked it. We used plum sauce and it was so good.

      Reply
    4. Amanda says

      May 03, 2022 at 12:53 am

      5 stars
      Very easy and tasty. I didn't have a carrot so I didn't use one but this is a good sauce for customizing whatever veg you have on hand.

      Reply
    5. Darla says

      March 03, 2022 at 7:37 pm

      5 stars
      This is absolutely delicious……we like it the best served over noodles! Your recipes rock!

      Reply
    6. Lizzie says

      February 07, 2022 at 12:38 pm

      5 stars
      I really enjoyed this recipe! I have tried a handful of different "egg roll in a bowl" recipes (both before and since my vegan transition) and this one is definitely the best. I had a 14 oz block of tofu so I increased the rest of the ingredients slightly as well to account for that. I used plum sauce and made the recipe as written, with the addition of seasoning each layer with just a hint of salt and pepper as they sautéed - I knew the sauce would be big on flavor and sodium but I like to season all my layers as I cook. Served over basmati rice with sliced green onion, chopped peanuts, and some sesame seeds.

      Reply
    7. Danger Ehren says

      February 03, 2022 at 5:46 pm

      4 stars
      Really good. I didn't have plum sauce so I subbed a Sichuan sweet and sour I had in the fridge but it still worked. Would like to try it with again with a homemade plum sauce.

      I think the only addition I would make is lime wedges for serving. I found my bowl lacking in acidity just a lil bit.

      Thanks!

      Reply
    8. Paula says

      August 28, 2021 at 7:38 pm

      So good! I’ve made this several times now & keep coming back, as it’s so easy & inexpensive. I usually sub sweet chili sauce for the duck/sweet & sour sauce.

      Reply
    9. Yvonne Delahunt says

      August 20, 2021 at 6:37 pm

      Yummy! I made this for dinner tonight and my it was delicious! I used 2 tbsp of ginger jam as I didn’t have plum sauce and served it on rice noodles as you suggested. Definitely a keeper!

      Reply
    10. Andrea says

      July 17, 2021 at 9:11 pm

      Made according to the directions but it was just "ok". Maybe it's because the egg rolls I'm used to are different than the intended flavour of this dish. Unfortunately, I probably won't make it again.

      Reply
    11. Melody Fordham says

      June 05, 2021 at 6:43 pm

      5 stars
      OMG! This is SOOO GOOD and fast!! Thank you! Better than ANY egg roll I’ve eaten. Haven’t been disappointed with any of your recipes. Have both your books too Thank you for your loving labors.

      Reply
      • Sam Turnbull says

        June 17, 2021 at 11:22 am

        Aww you're most welcome, glad you enjoy!!

        Reply
    12. Karen Pearson says

      May 02, 2021 at 12:11 am

      4 stars
      I saw this recipe and was lucky enough to have all the ingredients on hand, except the tofu, but I substituted mushrooms as suggested. Not exactly like an egg roll but close enough and very tasty. The suggestion in another review about adding wonton strips is a good one; I think it was the flavour and texture of the egg roll wrapper that I was missing. I will definitely make this again.

      Reply
    13. Kelly says

      April 14, 2021 at 8:27 pm

      4 stars
      This was really good, even my meat eating hubby enjoyed it.

      Reply
    14. Greg Nolan says

      March 11, 2021 at 8:18 pm

      This was really great - even if I did accidentally forget my ginger and garlic. oops. Even the kids ate it, which is saying something.

      Reply
    15. Allison says

      March 09, 2021 at 12:22 pm

      5 stars
      Super easy and flavorful! Love that it's a healthier version of a favorite food. We added crunchy wonton strips for more crunch!

      Reply
    16. Mortimer says

      January 28, 2021 at 6:45 pm

      5 stars
      This was really good. I used minced (jarred) garlic and ginger about 2 tsp each. Also for the drizzle at the end I used 1.5 tbsp soya sauce, 1.5 tbsp plum sauce and 1 tsp sriracha. Amazing!

      Great recipe!

      Reply
      • Sam Turnbull says

        January 29, 2021 at 6:54 pm

        So happy you enjoyed Mortimer 🙂

        Reply
      • Holly Thompson says

        February 07, 2021 at 12:28 am

        I usually love all the recipes from this blog (and the book) but this one wasn't a hit. I was expecting it to be very flavourful, and it just wasn't. It wasn't bad, but it just wasn't good either.

        Reply
    17. Susan says

      January 03, 2021 at 8:09 pm

      5 stars
      Since going whole food plant based really missing Chinese take out, egg rolls my favorite, this recipe nails it! sesame oil, green onions, garlic and ginger make it authentic tasting. So thankful for you! Blessings

      Reply
      • Sam Turnbull says

        January 05, 2021 at 4:02 pm

        So happy you enjoyed it!

        Reply
    18. Paula says

      November 28, 2020 at 12:59 am

      Super tasty! I’ve made this a couple times now. Both times, I’ve subbed sweet chili sauce for the duck/sweet & sour sauce. I like topping with the green onions, peanuts, sriracha, & extra drizzle of sweet chili sauce; these really take the dish up a level, so I wouldn’t skip these. I also like that this recipe uses staples I generally have on hand; all I usually have to pick up is the coleslaw mix. Thank you for sharing!

      Reply
      • Sam Turnbull says

        December 04, 2020 at 10:40 am

        Wonderful Paula! Thrilled you enjoyed it so much 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN