Vegetarian Egg Roll Bowls - Slender Kitchen

Vegetarian Egg Roll Bowls

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(6 Old SmartPoints™) (8 PointsPlus®)

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Vegetarian Egg Roll Bowls pack in all the flavor of your favorite egg rolls in an easy to make, healthy skillet meal that comes together in less time than it takes to order take-out.

I don't know about you but I sure do love a good egg roll, and as much as I love the crispy exterior, what I really love is the cabbage and carrot packed filling. When it's done right it's crunchy, slightly sweet from the cabbage, and has a punch of ginger and garlic. Well that love got me thinking that it would be pretty easy to create a skillet version of this dish at home using just a few simple ingredients.

Vegetarian Egg Roll Bowl with brown rice and Asian hot sauce.

It all starts with a healthy amount of onions, garlic, and fresh ginger. This creates the base flavors for the dish. To that I added my favorite vegetarian crumbles, plenty of cabbage and carrots, some edamame for extra protein, and a good dose of soy sauce and rice vinegar. That's really all there is. I add some Sriracha as well since I love everything spicy, but you can definitely leave it out or let everyone add their own.

Here are some ways to customize these Vegetarian Egg Rolls

  • If you don't like vegetarian crumbles, you could use tempeh, seitan, baked tofu, or your favorite beans or lentils. You could also use regular drained tofu but I find it makes things a little mushier than I like.
  • If you need some crunch, sometimes I cut egg roll wrappers into strips and bake them in the oven for 5-7 minutes at 400. Then just serve them on top for all the crispy texture without all the extra grease.
  • Think about adding some fresh herbs to the final mixture if you want to create an egg roll/spring roll hybrid. I love adding chopped cilantro and mint to the final product.
  • If you are missing the egg roll dipping sauce, drizzle some hoisin sauce on top before serving.
Prep Time

Vegetarian Egg Roll Bowls

Prep Time: 
Cook Time: 
Total Time: 


  • 1 tbsp sesame oil (or olive)
  • 1/2 U red onion, diced
  • 2 U garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 lb. vegetarian crumbles
  • 6 cups coleslaw mix
  • 1 cup shelled edamame
  • 4 tbsp reduced sodium soy sauce (or coconut aminos)
  • 1 tbsp rice vinegar
  • 2 tsp Sriracha (optional)
  • 1/2 tsp black pepper

Nutritional Facts

Serving Size: 
2.5 cups
Amount Per Serving
Calories 322
Calories from Fat 63
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Cholesterol 0mg
Sodium 1 249mg
Total Carbohydrate 38g
Dietary Fiber 16g
Sugars 11g
Protein 37g


  1. Heat the sesame oil over medium high heat. Add the onion and cook 3-4 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
  2. Add the vegetarian crumbles and cook, stirring it as you go, until warmed through.
  3. Add the cole slaw mix and edamame. Stir. Mix together the soy sauce, rice vinegar, black pepper, and Sriracha if using. Add to the pan and cook 3-4 minutes until cabbage is tender crisp.
  4. Taste and season with additional soy sauce if needed.
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Vegetarian Egg Roll Bowls are a healthier, meatless version of your favorite egg rolls that are ready in about fifteen minutes.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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