Vegan Egg Roll Bowl

This Vegan Egg Roll Bowl is delicious and a quick and easy stir fry to whip up. It's a fantastic way to enjoy the flavors of an egg roll in a bowl without the fuss of wrapping. Plus, it's packed with plant-based goodness and can be topped with crispy egg wrapper strips to round out the egg roll experience.

Egg rolls are those crispy ambassadors of American Chinese cuisine. But with this bowl, the veggie-packed, flavor-rich goodness that usually hides inside an egg roll is now on fluffy rice. And for a twist, you can crown this bowl with strips of baked vegan egg wrappers, bringing a touch of that signature crispiness to the mix.

Both my husband and I work at home, and this is one of those recipes that we turn to for a fast lunchtime meal. We often have rice prepared, so all we need to do is bake the tofu and assemble the mixture in a pan. But if needed, you can also meal prep the whole recipe to keep handy for planning your week along with Healthy Red Lentil Soup and Vegan Chickpea Salad.

Why You'll Love This Recipe

• You can enjoy all the flavors of traditional egg rolls without the deep frying, making this bowl a healthier, yet still delicious, option. Reduce the amount of sesame oil for an even healthier meal.
• It is easy to prepare, perfect for those busy weeknights or afternoons when you want something tasty but don't have tons of time.
• You can customize the bowl with your favorite veggies or whatever you have on hand, making it a great recipe for using up leftovers.
• This recipe is loaded with vegetables, making it a tasty and nutrient-dense meal that provides vitamins, minerals, and fiber.
• The vegan egg roll bowl is ideal for meal prepping. It's easy to make in large batches, delicious even when reheated and will save you time throughout the week.

Ingredients

Here are the building blocks and any necessary notes for this delicious dish. See the recipe card for quantity details.

Ingredient Notes

• Rice - White, brown, or whatever rice you prefer. I like to serve it with medium-grain white or brown rice.
• Tofu - If you're not into tofu, try tempeh or seitan.
• Sesame Oil - It adds a nutty flavor. If you don’t have sesame oil, you can use olive or vegetable oil, but sesame is ideal for authenticity and best flavor.
• Coleslaw Mix - I buy an 8-ounce bag for convenience. You can also make 4-5 cups worth of a mix of shredded cabbage and carrots.
• Soy Sauce - Opt for a low-sodium version if you prefer. Substitute with tamari or liquid aminos for gluten-free.
• Hoisin Sauce - This is a sweet and salty staple in Asian cuisine. Check the label to ensure it’s vegan, as some brands contain fish sauce or other animal products.
• Vegan Wonton Egg Wrappers - (optional for a crunchy bite) I use the Nasoya brand, which is vegan, but there are other brands to choose from. They are located in the same refrigerated area as tofu in many grocery stores.

How To Make A Vegan Egg Roll Bowl

Watch the ingredients transform in this section for those who like visuals. See the recipe card below for more detailed instructions.

Step 1: Cook your preferred rice as per package instructions.

Step 2: Remove excess water and tear the tofu into chunks. Air-fry at 350°F (175°C) for 12 minutes without preheating. See the tips below for alternatives.

Step 3: Heat oil in a pan and sauté minced garlic and grated ginger for 1 minute.

Step 4: Add sliced red bell peppers to the pan and sauté 2-3 minutes until slightly soft.

Step 5: Stir in coleslaw mix, and cook for 3-4 minutes until tender yet crunchy.

Step 6: Add air-fried tofu, soy sauce, hoisin sauce, and rice vinegar to the pan. Cook for 2-3 minutes, stirring well.

Step 7: Stir in green onions, and add sriracha for heat if desired.

Step 8: Spoon rice into bowls and top with tofu mixture. Garnish with toasted sesame seeds, salted peanuts, and extra green onions. Optionally, drizzle with more sesame oil or add crispy wrapper strips (see below for instructions).

How to Make Crispy Wrapper Strips (Optional)

Egg roll wrapper strips are a completely optional topping, but they add a delightful crunch and texture reminiscent of the traditional egg roll experience. They really round out the idea of a deconstructed traditional egg roll. Here are the simple steps to make them:

Step 1: Cut the vegan egg roll wrappers into thin strips or small squares, depending on your preference. Strips can offer a more "noodly" texture, while squares can be more like croutons. Sprinkle some salt or seasoning if using.

Step 2: Spread the cut wrappers on a baking sheet or in an air fryer in 'mostly' a single layer. They don't need to lay flat, but try to spread them apart as much as possible. I like to leave them curled sometimes for a nice visual effect.

Step 3: Place the baking sheet in the oven and bake for 10-12 minutes or until the wrappers turn golden brown and crispy. If using an air fryer, bake for about 3-4 minutes. Watch them carefully as ovens and air fryers vary, and they can crisp up quickly. I've got a few servings of these crispy relics in the trash right now to prove it. In case you were wondering, there is no need to flip them.

Step 4: Once they're golden brown, let them cool for a few minutes. Before serving, top your vegan egg roll bowl with as many crispy pieces as you want.

Top Tips

• There's no need to remove all the moisture from the tofu, just remove the water it sits in. It cooks perfectly in the air fryer without too much fuss about the moisture.
• I like to tear the tofu with my hands instead of cutting it. The rough edges give more texture when baked.
• When air-frying tofu, ensure the pieces are not overcrowded. This allows for even cooking and crispiness. No need to flip it over if you are air-frying it on a pedestal that allows the air to circulate.
• Each air fryer is different. Just make sure to cook the tofu until light golden brown.
• Cook the bell peppers and coleslaw mix just until they're tender but still have a crunch. Overcooking will lead to a mushy texture, which you want to avoid.

What if I Don't Have An Air Fryer?

The air fryer is preferred for its quicker and less greasy method, and it creates a great egg-like texture when cooked. However, you can use a skillet or oven if you don't mind a different texture.

Heat a small amount of oil in a large skillet or wok over medium heat. Add the crumbled tofu and cook for 5-7 minutes on each side until it is brown and crispy. Once done, set the tofu aside.

Alternatively, bake in an oven at 350° F (175°C) until the tofu gets light golden brown, about 15-20 minutes. You will need to flip it halfway through for even browning.

Serving Suggestions

• Garnish Galore: Sprinkle those toasted sesame seeds and peanuts generously on top. They not only add a delightful crunch but also make the dish look more gourmet. An additional scattering of thinly sliced green onions adds a pop of color and a fresh, oniony bite.
• Drizzle Some Sauce: If you're a fan of sauces, consider drizzling a light amount of teriyaki or soy sauce just before serving. Be careful not to add too much, as it will increase the saltiness.
• Add Fresh Herbs: A sprinkle of fresh cilantro or even some torn basil leaves can add a fresh, herby dimension to the dish.
• Lime Wedges on the Side: Offering lime wedges on the side allows everyone to add a zesty, citrusy punch to their bowl.
• Spice it Up: Have chili oil, more sriracha, or chili garlic sauce available for those who love a spicy kick.

Variations

• Add mushrooms for an earthy flavor. Shiitake mushrooms would be particularly good.
• For added texture and freshness, throw in some bean sprouts towards the end of cooking.
• Toss it with cooked noodles instead of rice. 

Frequently Asked Questions

More Delicious Vegan Asian Recipes

What did you think?

Got a minute? I'd love for you to dive into the comments and rate this Vegan Egg Roll Bowl Recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

Recipe

Vegan Egg Roll Bowl

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This Vegan Egg Roll Bowl is not only delicious but also quick and easy to whip up. It's a fantastic way to enjoy the flavors of an egg roll in a bowl without the fuss of wrapping, plus it's packed with plant-based goodness and can be topped with crispy wrapper strips!

• Total Time: 25 minutes
• Yield: 4 bowls 1x

Ingredients

Units USM Scale 1x2x3x

• 2 cups rice (ex. white, brown - whatever rice you prefer)
• 14 oz or 1 tub of tofu
• 2 tablespoons sesame oil
• 2-3 garlic cloves, minced
• 1 tablespoon of ginger
• 1 red bell pepper, sliced
• 1 8-ounce bag of coleslaw mix
• ¼ cup soy sauce
• 2 tablespoons of hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• ½ cup green onions, sliced
• toasted sesame seeds or salted peanuts for garnish

Optional: Egg Roll Wrapper Strips

• 4-5 egg roll wrappers - depending on how much you want
• salt or Chinese five-spice for extra flavor (optional)

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Instructions

Prepare the Egg Roll Bowl

1. Prepare the Rice: Prepare your preferred rice.
2. Prepare the Tofu: Remove the excess water from the tofu. With your hands, break apart chunks of tofu. The jagged edges cook well in the air fryer. Place the chunks of tofu in the air-fryer at 350°F (175°C) for 12 minutes.
3. Sauté Aromatics: Add oil to a pan, then toss in the minced garlic and grated ginger. Sauté on medium low for about a minute until fragrant, but be careful not to burn them.
4. Cook Bell Peppers: Add the thinly sliced red bell peppers to the pan. Stir and sauté on medium for about 2-3 minutes until they soften but retain some crunch.
5. Add Coleslaw Mix: Add the coleslaw mix to the pan. Stir and cook until it's tender but still has a bit of crunch. This should take around 4 minutes.
6. Combine Flavors: Return the air-fried tofu to the pan. Pour in the soy sauce, hoisin sauce, and rice vinegar. Stir everything to combine well. Cook for another 2-3 minutes to let the flavors meld.
7. Finishing Touches: Add the green onions and stir. If you want some heat, this is when you'd add your sriracha.
8. Serve: Place your previously prepared rice into bowls, then add the tofu mixture. Garnish with toasted sesame seeds, salted peanuts, and extra green onions. Drizzle a little more sesame oil on top if you like.

Optional: Crunchy Egg Roll Wrap Strips

1. Preheat the Oven: Preheat your oven or air fryer to 350°F (170°C). 
2. Prepare the Wrappers: Cut the egg roll wrappers into thin strips or small squares, depending on your preference. Strips can offer a more "noodly" texture, while squares can be more like croutons.
3. Lay on the Baking Sheet: Spread the cut wrappers on a baking sheet in mostly a single layer and sprinkle with salt or any seasoning you want. They don't have to be flat, just spread apart. 
4. Bake: Place the baking sheet in the oven and bake for 10-15 minutes or until the strips turn golden brown and crispy. If using an air fryer, bake for about 3-4 minutes. Watch them carefully as ovens and air fryers vary, and they can crisp up quickly. There is no need to flip them halfway through baking. 
5. Cool: Once golden brown, let them cool for a few minutes. Then, top your vegan egg roll bowl with these crispy pieces before serving.

Notes

Instead of using an 8-ounce bag of coleslaw mix, substitute with 4-5 cups of shredded cabbage and carrots.

My favorite rice with this dish is medium-grain white or brown rice. Basmati and jasmine rice also work well.

Remove the excess water from the tofu. It air fries well without pressing out all the moisture, so you won't need to. However, if you place it in the oven, press out some extra moisture with a kitchen towel.

I like to tear the tofu with my hands instead of cutting it. The rough edges give more texture when baked.

For even cooking and crispiness, don't overcrowd the tofu in the air fryer, and there's no need to flip it if air circulates underneath.

I try to provide precise recipe instructions for success, but remember, ovens and air fryers vary. Always check your tofu (and crisps) often for that perfect golden brown to avoid over or undercooking.

My number one tip on rice is to rinse it thoroughly to reduce starch for fluffier results.

I use the Nasoya brand for vegan wonton egg wraps, but there are other great brands. They are located in the same refrigerated area as tofu in most grocery stores.

Hoisin sauce is a sweet and salty staple in Asian cuisine. Check the label to ensure it’s vegan, as some brands contain fish sauce or other animal products.

The nutritional information is only an estimate. I did not include the addition of the crispy egg wrap strips in my calculations. 

• Author: Regi Pearce
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stove Top and Air Fryer
• Cuisine: American Chinese Inspired
• Diet: Vegan

Nutrition

• Serving Size: 1 bowl
• Calories: 1598
• Sugar: 12.5 g
• Sodium: 644.5 mg
• Fat: 79.4 g
• Carbohydrates: 75 g
• Protein: 144.6 g
• Cholesterol: 0.2 mg

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