This Vegan Egg Roll Bowl is delicious, quick, and easy to stir fry and 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. Ready in less than 30 minutes.
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 Vegan Summer Rolls, Healthy Red Lentil Soup, and Collard Green Wraps.
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Why You'll Love This Recipe
- You can enjoy all the flavors of traditional egg rolls without the deep frying.
- It is easy to prepare, perfect for those busy weeknights or afternoons.
- You can customize the bowl with your favorite veggies or whatever you have.
- This recipe is loaded with vegetables, making it a tasty and nutrient-dense meal.
- 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.
- 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.
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.
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. Stir in green onions, and add sriracha for heat if desired.
Step 7: (optional) Cut vegan egg roll wrappers into thin strips or squares—strips mimic noodles, while squares act like croutons. Sprinkle with salt or seasoning if desired. Spread them on a baking sheet or air fryer in a mostly single layer, leaving some curled for texture.
Step 8: Bake at 375°F for 10-12 minutes (oven) or 3-4 minutes (air fryer) until golden and crispy. Watch closely—they cook fast! No flipping is needed. Trust me, I’ve learned the hard way.
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
- 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.
- 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.
- A sprinkle of fresh cilantro or even some torn basil leaves can add a fresh, herby dimension to the dish.
- Offering lime wedges on the side allows everyone to add a zesty, citrusy punch to their bowl.
- Have chili oil, more sriracha, or chili garlic sauce available for those who love a spicy kick.
Egg Roll Bowl FAQS
I would not recommend freezing this dish. The texture changes and one nice thing about this dish is the freshness. The freezer would destroy that.
There is enough flavor in this dish when you add everything together, so there is no need to season the tofu beforehand. I think that the combo of simply air-rying and tearing the tofu gives it an egg-like texture.
I like regular medium-grain white rice with this dish. Long grains like jasmine or basmati rice also pair well with the flavors. Brown rice is a great option if you're looking for a whole-grain option.
More Delicious Vegan Asian Recipes
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.
Vegan Egg Roll Bowl
Ingredients
- 2 cups rice ex. white, brown - whatever rice you prefer
- 1 14 ounce block of firm tofu or extra firm
- 2 tablespoons sesame oil
- 2-3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 red bell pepper sliced
- 1 8 ounce bag coleslaw mix
- ¼ cup soy sauce
- 2 tablespoons 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
Instructions
Prepare the Egg Roll Bowl
- Prepare the Rice: Prepare your preferred rice.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finishing Touches: Add the green onions and stir. If you want some heat, this is when you'd add your sriracha.
- 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
- Preheat the Oven: Preheat your oven or air fryer to 350°F (170°C).
- 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.
- 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.
- 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.
- Cool: Once golden brown, let them cool for a few minutes. Then, top your vegan egg roll bowl with these crispy pieces before serving.
Rob says
Oh wow, this egg roll bowl recipe is a hidden gem when you want to whip up something special but don't want to spend hours in the kitchen. It’s a breeze to make, and yet it packs such a flavorful punch that it leaves you patting yourself on the back for being such a kitchen wizard. This recipe is a keeper for sure, especially for those nights when you're craving something a bit different but still want to keep things chill and easy.
Regi Pearce says
Thanks, Rob!