Egg Roll in a Bowl (vegan, gluten-free)
Think all the yummy filling of an egg roll in a bowl without the crunchy, greasy shell. This dish is so good and way easier to make than traditional egg rolls where you have to carefully wrap each one and fry it. It’s a healthier version without all the grease and mess and can be made in one pan.
Traditionally, egg rolls are eaten on Chinese New Year because when fried, they look like golden bars, which represents good fortune. However, I don’t always have time for that and personally, I like eating the filling without the greasy shell. This dish comes together quick and is perfect for those busy weeknights. It’s packed with lots of veggies and my favorite shiitake mushrooms, which gives it an umami flavor.
You can add a protein like tofu if you want but I kept it simple and made a classic veggie egg roll filling. It pairs perfectly with rice or even as a lettuce wrap.
If you make this egg roll in a bowl, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Egg Roll in a Bowl (vegan, gluten-free)
Ingredients
- 2 tsp extra virgin olive oil (or any cooking oil)
- 2 cups shiitake mushrooms, chopped (or any kind of mushroom)
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 5 cups shredded Chinese cabbage (Napa cabbage) or regular cabbage
- 1/4 tsp white pepper (sub black pepper)
- 1/4 tsp five spice powder
- 2 Tbsp low sodium soy sauce (use tamari if GF)
- 1 Tbsp hoisin sauce (make sure it is GF if needed)
- 1/4-1/2 tsp salt (less if you are using regular soy sauce)
- 1 pack mung bean thread/glass noodles
- 1 tsp toasted sesame oil
- 2 stalks green onions, sliced thinly
- sesame seeds for garnish (optional)
Instructions
- Prepare your mung bean thread/glass noodles. Soak the noodles in a large bowl filled with hot water. Soak for 30 minutes. Drain well and cut into 1 to 1.5 inch pieces with kitchen shears or a knife.
- Heat oil in a large wok or saute pan over medium high heat. Add the mushrooms and saute for about 3 minutes. Add the garlic and saute for 30 seconds.
- Add the carrots, cabbage, white pepper, five spice, soy sauce, hoisin sauce, and salt. Saute for 1-2 minutes. Add the mung bean noodles and green onions. Saute for 1 more minute. Add the sesame oil and saute for 30 seconds or until everything is cooked through. Sprinkle sesame seeds on top. Serve alone or with rice. Enjoy!
