Egg Roll Bowls Recipe
Egg Roll in a Bowl is a flavorful and healthy deconstructed version of the classic egg roll, combining shredded vegetables, Asian seasonings and aromatic spices. An ideal weeknight dinner option that's both satisfying and easy to customize.
How to Make the Best Egg Roll Bowls
If you love the crispy, savory goodness of egg rolls but want something lighter and easier to make, these egg roll bowls are exactly what you need. All the classic flavors—tender cabbage, aromatic ginger and garlic, and that irresistible umami from soy sauce and oyster sauce—come together in one satisfying bowl without any deep frying required.
This deconstructed egg roll recipe is incredibly versatile and perfect for busy weeknights. The combination of cremini and shiitake mushrooms adds a meaty, earthy depth that makes this vegetarian version just as satisfying as any meat-filled egg roll. The two-sauce approach—one for cooking and one for drizzling—creates layers of flavor that elevate this simple dish to something truly special.
Serve your egg roll bowl over steaming jasmine rice, slippery rice noodles, or enjoy it on its own for a lower-carb option. Top it off with a generous drizzle of the oyster sauce mixture, some crunchy sesame seeds, and a dash of sriracha for heat—and you’ve got a restaurant-quality meal in under an hour.
Egg Roll Bowls
Egg Roll in a Bowl is a flavorful and healthy deconstructed version of the classic egg roll, combining shredded vegetables, Asian seasonings and aromatic spices. An ideal weeknight dinner option that's both satisfying and easy to customize.
Ingredients
Stir-Fry Sauce
Drizzle Sauce
Bowl
Instructions
Prepare Sauces
- In a small bowl, mix soy sauce, sesame oil, vinegar, white pepper, 5 spice and arrowroot. Set by the stove.
- In another small bowl, whisk oyster sauce, rice vinegar, lite soy sauce, sugar and water. Save for serving.
Cook the Bowl
- Heat a large skillet or a wok to medium-high heat. Add a couple of teaspoons of oil and cremini mushrooms. Stir for about 3 minutes. Push off to the side and add shallots and shiitakes stir for about 3 minutes.
- Push mushrooms to the sides, add one teaspoon of oil, garlic, and ginger to the open space and stir for one minute.
- Mix and cook about 5 minutes, stirring frequently (sometimes tongs are helpful here if your pan is full).
- Add green onions and the stir-fry sauce: Whisk the sauce first, as the cornstarch will have settled at the bottom, before pouring it in, and continue cooking until the cabbage and carrots are tender-crisp.
Serve
- Divide among bowls on its own, or serve it over jasmine rice, bean thread noodles, rice noodles, or black rice.
- Garnish with drizzle sauce, toasted sesame seeds, sriracha or red pepper flakes or crisped wontons.
Notes
- For a smokier flavor, let the vegetables char slightly before stirring.
- You can substitute regular cabbage or napa cabbage for the savoy cabbage.
- This recipe is easily customizable—add tofu, ground pork, or chicken for extra protein.
