Egg Roll in A Bowl is a quick and easy weeknight dinner that’s super satisfying and full of life enhancing nutrients. This one pan recipe can be made vegan or paleo, both are fantastic. Top it with an Asian Tahini Sauce to make it even more yummy.
This egg roll in a bowl has the flavor you love from your favorite Chinese restaurant but is much healthier since the filling is served in a bowl instead of the usual fried rice wrapper.
I’m always looking for foods that enable our body to grow, detoxify and restore naturally so we stay healthy and happy.
This dish does it all. I love this dish and make it often.
Before I get to the recipe, I want to share something that enables vibrant health to occur naturally.
Process to Allow Good Health to Occur Naturally
Your body’s natural state is wholeness. Something as simple as relaxing your shoulders and slowing your breath will immediately ignite a powerful change in your digestive system, your immune system and your autonomic nervous system for better health.
- Put your hand on your heart, relax your shoulders and take a few deep breaths, softening on the inside. This automatically calms your body and brings you out of your head and into your body.
- Close your eyes, let your belly relax, let your shoulders relax, let your hips relax, just bring your awareness into your body.
- Notice your breath going in and out of your belly. Don’t force, just breathe gently letting your awareness come to the breath moving through your body.
- Bring your awareness into your hips and pelvis, feel yourself sitting on the chair, feel your feet on the floor.
- Take 3-5 deep breaths slower and more relaxed than your ordinary breath patterns as a check in.
- Open your eyes.
- I recommend doing this 3 times a day. I set an alarm on my phone to remind me.
Being present in your body calms your nervous system and puts you into the rest and restore mode where vibrant health occurs naturally.
I have been practicing this for the last few months and have noticed big improvements in my digestive system and general well-being. I even sleep better
Connecting with the 5 senses activates that 6th sense which is pure awareness.
You’ll begin to access your inner guidance. Give it a try and let me know how it feels.
Now on to the recipe…
This recipe is made with simple ingredients you can buy in a supermarket. The cabbage, carrots, celery, onions, mushrooms, garlic, ginger, are sautéed with tamari (gluten free soy sauce), a touch of sesame oil and rice vinegar to taste like the filling of an egg roll.
The vegetables here are naturally high in sulfur which is one of the most abundant minerals in the human body. It is responsible for hundreds of physiological processes including nourishing the mitochondria. These are the powerhouses of the cells that generate the energy they need to do their jobs well. Read more on why Sulfur Rich Vegetables are Superior for Your Health.
Use fresh garlic and ginger for maximum flavor. They are good for your digestive system too!
Rice vinegar brightens the flavors and balances the dish with a little acidity.
Toasted sesame oil is what really gives the dish the classic egg roll taste. You can find it in the Asian section of your grocery store.
This dish can be eaten with just the vegetables and the mushrooms give it a ‘meaty’ taste. I have also included a few protein options.
If you’re vegan there is a recipe for sautéed crumbled tempeh to add to the vegetables for additional protein. If you eat tofu that would work too!
I like to scramble a couple of eggs directly into the same skillet for an authentic taste if you eat eggs.
Cooked chicken, turkey or other high quality meat can also be added. It’s a great way to use up the left overs from a roast chicken. If you don’t have any cooked I included a quick and easy recipe for sautéed cubed chicken.
What really makes these vegetables taste like an egg roll is the sauce of tamari, sesame oil, ginger, and garlic. You may need additional salt to get an authentic flavor, but you’ll taste it and see. The combination of flavors are so satisfying.
The dish is absolutely delicious all on its own but drizzling the vegetables with an Asian Tahini Sauce brings it all together (recipe included) making it even more incredible. This sauce is made in a bowl or measuring cup, and only has 5 ingredients. You can even make a double batch to use on salad. It’s the same sauce I use in the Baby Kale Salad.
- Coconut aminos can be used in place of the tamari.
- Shredded Coleslaw Mix can be used to make the recipe super easy. You won’t have to cut the cabbage or carrots. Most supermarkets carry it.
- Cremini Mushrooms taste nice and meaty but white button mushrooms work just as well.
Serve the Egg Roll in A Bowl alone or if you want with a side of rice or quinoa.
You’ll love this one skillet, twenty minute meal that tastes super delicious. It’s healthy and satisfying, but doesn’t take a lot of time to make or require a ton of clean up. It’s Whole30 compliant and can be made vegan or paleo.
It will soon become a family favorite.
Left overs store well in the refrigerator for 3-4 days.
If you like this recipe try these other one pan meals:
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
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Egg Roll in A Bowl is a quick and easy weeknight dinner that can be made vegan or paleo, both are fantastic. Top it with an Asian Tahini Sauce to make it even more yummy.
- 2 tablespoons coconut oil
- 1 small red onion, thinly sliced
- 1 cup celery, thinly sliced
- 2 cups sliced cremini mushrooms (about 8 ounces)
- 6 cups shredded cabbage or cole slaw mix
- 2 cups carrots julienned or shredded
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, about 1” peeled and grated or minced (I use a mandoline)
- 3 tablespoons gluten free tamari (soy sauce) or coconut aminos
- 1/4 teaspoon Celtic sea salt
- Pinch freshly ground black pepper or red pepper flakes
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- thinly sliced scallion greens for garnish
- fresh cilantro for garnish
- protein options: 1-2 eggs, 6-8 ounces cooked chicken or cooked turkey cut into cubes, or 8
ounces sauteed crumbled tempeh
Asian Tahini Dressing
- 1/3 cup tahini
- 1 teaspoon freshly grated ginger
- 1 small clove garlic, minced or grated (about 1 teaspoon)
- 1 tablespoon gluten free tamari or coconut aminos (more to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons maple syrup (leave out for Whole30)
- 4–6 tablespoons water
Diced Cooked Chicken
- 8 ounces chicken breasts, cut into strips
- ½ tablespoon coconut oil
- sea salt, black pepper
- ¼ teaspoon onion powder or garlic powder
- Prepare Asian Tahini Dressing, if using, and set aside.
- Cook chicken* or tempeh first, if using, (recipes below), and continue on with the recipe using the same pan, no need to wash.
- Heat the coconut oil a large skillet over medium-low heat add the onion and celery and sauté until they start to soften, about 5 minutes.
- Add mushrooms, sauté 2-3 minutes until they begin to soften.
- Add ginger and garlic, sauté 1 minute until fragrant.
- Add the shredded cabbage and carrots, cook and stir for about a minute until beginning to soften.
- Add tamari, salt and pepper, along with a splash of water to help prevent sticking. The water should immediately sizzle when you add it to the pan, creating steam.
- Cover the skillet and lower the heat, cooking until the vegetables are tender, about 5-10 minutes depending on how crunchy or soft you want the vegetables to be.
- If you’d like to add in some eggs to this dish, move the cooked vegetables to the edge of the pan to create a well in the center. Add a touch more oil, add beaten eggs, sprinkle with salt and pepper and scramble the eggs directly in the pan until cooked through. Stir to combine with the vegetables.
- If using chicken or tempeh, add to vegetables and stir to combine.
- Stir in the sesame oil and rice vinegar.
- Taste to season with additional tamari, salt and pepper, if desired.
- Serve warm garnished with scallions and sesame seeds.
Asian Tahini Dressing
- In a 1 cup glass measuring cup or small bowl add tahini, fresh ginger, garlic, tamari, rice vinegar, sesame oil, and maple syrup and whisk to combine.
- Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed. If using coconut aminos you may need a little more. Set aside while you prepare the vegetables.
Diced Cooked Chicken
- Heat a large skillet over high heat and add 1 tablespoon of oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of pepper
- Once skillet is hot, add the chicken, turn down to medium and cook, for 3 minutes on each side or until browned and cooked through, then remove to a plate while you cook veggies.
- After chicken cools, cut into small cubes.
- Heat oil in a large skillet over medium-high until shimmering. Add tempeh in a single layer, season with salt, and cook, undisturbed, until deeply browned, about 2 minutes.
- Sprinkle with tamari and set aside.
If you have already cooked chicken or are making it with only eggs or vegetables, skip this step
Nutrition information is with 1 egg and 8 ounces cooked chicken breasts.
- Category: Main Dish
- Method: Saute
- Cuisine: Vegan, Paleo, Gluten-Free, Whole30
Keywords: egg roll in a bowl, one pan meal