Confession: Tony and I LOVE egg rolls. Fried, crispy and dipping in sweet and spicy sauce. We order from one of our favorite Vietnamese restaurants at least once every 2 weeks and get big bowls of pho and their famous chicken egg rolls. It’s not the healthiest, but it’s definitely delicious and comforting.
When Sidney was just a few months old, I attempted to make healthier egg rolls in a bowl at home and it was SO FREAKIN’ GOOD. Basically the inside of an egg roll minus the fried wrap. Today, I’m sharing a vegan version made with Nasoya tofu and kimchi. Many of you know I’ve been using Nasoya for years, and can’t wait to share another plant based recipe for you all to try.
What is an egg roll in a bowl?
Egg rolls have a mix of crunchy veggies like cabbage, onion & carrots cooked with flavors like garlic & ginger and are usually filled with ground pork. They’re then wrapped in a dough-y wrapper and deep fried until they’re crispy.
We’re making a lightened up twist on traditional egg rolls by removing the fried exterior and simply adding the insides of the egg roll to a bowl. Instead of ground pork we’re using Nasoya Extra Firm Tofu in the recipe to keep it vegan & vegetarian, too!
Vegan egg roll in a bowl ingredients
This low carb egg roll in a bowl recipe is filled with fresh ingredients and an incredible flavor combination that’s seriously better-than-takeout good. Here’s what you’ll need to make it:
- Soy sauce: I like using a reduced sodium soy sauce, but you can also use tamari (gluten free soy sauce) or coconut aminos (another gluten free alternative).
- Rice vinegar: for a little acidity in the sauce and the tofu marinade.
- Coconut sugar: this adds a touch of sweetness to the tofu. You can also use regular brown sugar.
- Toasted sesame oil: we’re marinating the tofu and cooking everything in some toasted sesame oil for additional flavor. Regular sesame oil also works well.
- Nasoya Extra Firm Tofu: the extra firm variety holds up super well so that you can get crispy tofu cubes. Just be sure to squeeze out the excess water before cubing it!
- Garlic & fresh ginger: for a boost of delicious flavor in the egg roll sauce.
- Veggies: we’re using crunchy cabbage, carrots, yellow onion & green onion to make the whole egg roll bowl.
- Nasoya Spicy Kimchi: we’re topping each bowl with some Nasoya Spicy kimchi, which is made of fermented veggies like cabbage & radishes that pack healthy probiotics and minerals. It’s tangy and delicious in stir frys, too! Feel free to use their regular kimchi if you’re sensitive to spice.
The key to crispy tofu
The key to crispy tofu is to make sure that all of the water is squeezed out from your block. I like to use Nasoya Extra Firm Tofu because it’s easy to work with and doesn’t retain as much water.
- Wrap your extra firm tofu block with a dish towel and place it on a plate
- Place a wooden cutting board on top
- Put something heavy on top of the cutting board like a pot of water, books, etc. so that the water begins to squeeze out into the towel.
Alternatively, you can also use a tofu press specifically designed for squeezing out tofu!
What is kimchi?
Kimchi is a traditional Korean side dish that’s a mix of salted and fermented veggies like napa cabbage, carrots, onion & radishes. The vegetables are soaked in a variety of spices and flavors like garlic, ginger, Korean red chili pepper flakes and even different types of fish sauce. Kimchi packs tons of probiotics and minerals!
I first tried Nasoya’s Kimchi last year and loved adding the spicy version to these vegan burgers. Nasoya’s Kimchi is also vegan as it doesn’t contain any fish sauce – win, win. Check out this video to see their whole process of making traditional, authentic Korean kimchi!
Customize your healthy egg roll in a bowl
- If you’re not vegan or vegetarian, feel free to use ground chicken, turkey, pork or even thinly sliced steak. Chickpeas would also be another great plant-based option!
- Add mushrooms for a little umami flavor
- Serve with rice, quinoa or cauliflower rice for a more filling dinner
- Pile everything into a lettuce wrap for a fun, low carb option
- Serve with an egg on top or serve with a scrambled egg
How to store your egg roll in a bowl
Simply store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Enjoy it straight from the fridge or reheat a bit in the microwave if you like it warmer.
I hope you love this recipe for an easy vegan egg roll in a bowl! If you make it be sure to leave a comment and a rating so I know how you like it. You can also share a photo on Instagram with the hashtag #ambitiouskitchen!
Vegan Egg Roll in a Bowl
Savory vegan egg roll in a bowl made with crunchy carrots & cabbage, crispy tofu and topped with Spicy Nasoya Kimchi. This easy egg roll in a bowl recipe is a fun, healthy twist on classic egg rolls without the deep fried exterior! Your new favorite take-out alternative made in one pan and easily gluten free, dairy free & nut free.
- For the crispy tofu:
- 2 tablespoons soy sauce or coconut aminos
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons coconut sugar
- 1/2 tablespoon toasted sesame oil
- 1 package Nasoya Extra Firm Tofu, drained and cut into 1 inch cubes
- For the sauce:
- 2 tablespoons reduced-sodium soy sauce or coconut aminos
- 1/2 teaspoon rice wine vinegar
- 3 garlic cloves, minced
- 1/2 tablespoon grated fresh ginger
- For the egg roll bowl:
- 1 1/2 tablespoon sesame oil, divided
- 1/2 yellow onion, chopped
- 1 cup matchstick cut carrots (or shredded carrots)
- 5-6 cups shredded green cabbage
- 1/2 cup chopped green onion
- To garnish:
- Nasoya Spicy Kimchi
- Diced cilantro
- Extra green onion
- Hot sauce, if desired
In a medium bowl, mix together the ingredients for the tofu marinade: soy sauce, rice vinegar, coconut sugar and sesame oil. Add tofu cubes and toss with the marinade. Cover and place in the fridge for 30 minutes-1 hour.
Next make the egg roll in a bowl sauce: In a medium bowl, mix together the soy sauce, rice vinegar, minced garlic and grated ginger. Set aside.
When tofu is done marinating, add 1 tablespoon of sesame oil to a large skillet and place over medium high heat. Once oil is hot, add in tofu and cook for 3-4 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.
Now it’s time to make the egg roll in a bowl: In the same skillet you cooked the tofu, add in ½ tablespoon sesame oil and place over medium heat. Add in yellow onion and carrots and cook for a few minutes until onions begin to soften. Next add in green cabbage and green onion and saute until tender. Add in the egg roll in a bowl sauce and stir together, cooking about 2 minutes longer. Finally stir in the crispy tofu.
Pour into individual bowls, garnish with a tablespoon or two of Nasoya Spicy Kimchi and some cilantro, sliced green onion and hot sauce, if desired. Serves 4.
If you don’t want to use tofu, chickpeas are also a great option!
This recipe is sponsored by Nasoya. All recipes, text and opinions are my own.