Egg Roll In A Bowl: Skip the Wrapper, Keep The Flavor

Egg-roll fixings in a bowl without the wrapper? It's everything that you love about egg rolls but in a bowl.

I was looking for easy meals and came across this idea when I was visiting Crystal Lopez at her blog called Crystal and Company. When I saw her recipe for Whole 30 Egg Roll in a Bowl in the Instant Pot. It caught my attention immediately, and I knew I wanted to try it. 

It is a simple recipe, can be made in the Instant Pot or stove top, and is an easy summertime recipe. 

To me, there’s something undeniably delicious about the mix of vegetables inside an egg roll—the savory cabbage, the fragrant garlic and ginger, the satisfying umami. I’ve always loved that kind of flavor combo. But traditional egg rolls? They’re just not for me.

For one thing, egg rolls are deep-fried, and I avoid fried foods at all costs. And secondly, those crispy wrappers aren’t gluten-free—so they’re automatically off my plate.

Add peanuts or other vegetables for variety 

That’s exactly why I fell in love with this wrapper-free recipe. It delivers all the bold, crave-worthy flavors of an egg roll without the grease, gluten, or guilt. It’s lighter, healthier, and makes clean eating easy.

Because I'm vegan and gluten-free, I needed to adapt Crystal's recipe to meet my personal dietary needs. You may prefer Chrystal's recipe Whole 30 Egg Roll in a Bowl in the Instant Pot- use the link to see the original recipe made with pork.

The magic for this simple vegetable dish starts with a bag of coleslaw mix from the market, which gets sautéed with fresh garlic, fresh ginger, and a few other seasonings. After about 3 minutes of sautéing, I tossed in crumbled "firm tofu" and continued cooking until the cabbage started to become tender—which was around 5 more minutes, stirring frequently to keep it from burning.

To serve, I scooped it into a bowl that gave me an Asian vibe (original photo). I topped it with a sprinkle of chopped green onions and a dash of sesame seeds, and some slivered red onion. 

For me, this was a satisfying meal and a quick dinner. For you, it might be the perfect veggie side. However you choose to enjoy it, this "egg roll in a bowl" is sure to hit the spot—without weighing you down.

Ingredients: 

1 bag store bought bag of cabbage slaw

1 full tablespoon of freshly grated ginger  

1 tablespoon of freshly chopped garlic 

1/2 cup water

1/2 block of extra firm tofu, crumbled

Garlic salt and freshly cracked pepper to taste

Optional Toppings: freshly sliced scallions, sesame seeds (toasted or plain), peanuts, sliced red onion

Directions: 

Saute ginger and garlic in the water for about 2 minutes, stirring. Add the cabbage slaw and continue to sauté for about 5-7 minutes, stirring to prevent burning until cabbage is soft. Add crumbled tofu and cook one additional minute stirring and mixing tofu into the vegetables. Remove season with garlic salt and pepper (and tamari sauce if desired). Add desired toppings and serve. 

My notes: 

1. I like to sauté in water or broth as opposed to oil ( much less calories). If you prefer oil or ghee use that instead. 

2. You can sauté using the sauté function in your Instant Pot or in a rimmed skillet on your stove top.

3. Using a bag of cabbage slaw makes this a fast and easy tasty side dish. 

4. I am a fan of ginger, but if a tablespoon of fresh ginger is too much for you, reduce it to a teaspoon....

5. This recipe provides amble protein for a meal and is perfect for quick and easy busy weeknight cooking.