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To make a tasty Veggie Loaded Egg Roll in a Bowl, you need some key ingredients: - 1 tablespoon sesame oil - 2 cups coleslaw mix (shredded cabbage and carrots) - 1 red bell pepper, diced - 1 cup snap peas, trimmed and sliced - 1 cup mushrooms, sliced - 1/2 cup green onions, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup reduced-sodium soy sauce - 1 tablespoon rice vinegar - 1 teaspoon Sriracha (adjust to taste) These items create a crunchy and flavorful base for your dish. The sesame oil adds a nice nutty taste. The coleslaw mix gives you a fresh crunch. The bell pepper and snap peas add color and sweetness. If you want to switch things up, try these optional ingredients: - 2 large eggs, lightly beaten (optional) - Sesame seeds for garnish Adding eggs makes the dish more filling. The sesame seeds add a nice touch on top. Feel free to mix in other veggies you like, such as carrots or zucchini. You only need a few tools to make this dish: - Large skillet or wok - Cutting board - Knife - Small bowl for sauce mixing - Spatula Using a large skillet or wok helps cook the veggies evenly. A cutting board and knife make chopping easy. A small bowl is great for mixing your sauce without a mess. Get ready to enjoy a quick and tasty meal! {{ingredient_image_1}} Start by heating 1 tablespoon of sesame oil in a large skillet over medium-high heat. Once hot, add 3 minced garlic cloves and 1 tablespoon of grated ginger. Sauté these for about 30 seconds to bring out their scent. Next, toss in 2 cups of coleslaw mix, 1 diced red bell pepper, 1 cup of trimmed snap peas, and 1 cup of sliced mushrooms. Stir-fry these veggies for 5 to 7 minutes. You want them tender but still crisp. In a small bowl, mix 1/4 cup of reduced-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of Sriracha. Pour this sauce over the veggies in the skillet and toss everything well. If you want to add eggs, push the veggies to one side. Pour in 2 lightly beaten eggs and scramble them until fully cooked. Then mix the eggs back into the veggies. Finally, remove the skillet from heat and stir in 1/2 cup of sliced green onions. Serve this mix hot and top it with sesame seeds. To get the best veggies, cut them into even sizes. This helps them cook at the same rate. Stir frequently to avoid burning. You want that nice crunch, so don’t overcook! Using a large skillet or wok helps. It gives veggies room to fry well. If you find them getting too soft, turn down the heat. If you decide to add eggs, do this after the veggies are cooked but before serving. Scramble the eggs in the same skillet for extra flavor. This way, they soak up the sauce and spices. If you prefer a vegetarian version, feel free to skip the eggs. The dish will still taste great without them! You can make your egg roll bowl your own. Start by adding different veggies. Try zucchini, broccoli, or even edamame. You can change the protein too. Use chicken, shrimp, or tofu for a boost. If you like spice, add more Sriracha or some red pepper flakes. You can also top it with avocado for creaminess. Stir-frying is quick and fun! Heat your skillet or wok well before adding oil. Use high heat to keep the veggies crisp. Cut all your ingredients before cooking. This way, you can add them quickly. Stir often to cook evenly. Don’t overcrowd the pan; this will steam your veggies instead of frying them. To add more flavor, try these tips. Use garlic powder or onion powder for depth. A splash of lime juice can brighten flavors. You can also sprinkle some five-spice powder for a warm taste. Fresh herbs like cilantro or basil can add freshness. Lastly, a drizzle of sesame oil at the end adds richness. Pro Tips Prep Your Veggies Ahead: Chop and prepare all your vegetables beforehand to make the cooking process smoother and faster. Customize Your Sauce: Adjust the Sriracha level based on your spice preference, or add additional sauces like hoisin for a different flavor profile. Use Fresh Ingredients: Opt for fresh vegetables and herbs for the best flavor and nutrition. Frozen vegetables can become mushy when cooked. Serve with Toppings: Enhance your dish with toppings like crushed peanuts, cilantro, or lime wedges for added texture and flavor. {{image_2}} To make this dish vegetarian, skip the eggs. You can add more veggies like zucchini or carrots for extra flavor. For a vegan option, use tofu or tempeh. Scramble the tofu in the pan instead of eggs. It gets great flavor from the soy sauce and spices. For a gluten-free dish, use tamari instead of soy sauce. Tamari gives the same taste without gluten. You can also swap the rice vinegar for apple cider vinegar if needed. Always check the labels on sauces to ensure they are gluten-free. To make this low-carb, skip the coleslaw mix and use spiralized zucchini. This adds great texture without many carbs. You can also cut down on the snap peas and mushrooms for fewer carbs. Use more leafy greens like spinach or kale instead. These options keep your meal light and healthy. To keep your Veggie Loaded Egg Roll in a Bowl fresh, store it in an airtight container. Let it cool to room temperature first. Do not leave it out for more than two hours. You can store it in the fridge for up to three days. Make sure to separate any toppings, like sesame seeds, to keep them crisp. When you’re ready to eat leftovers, reheat them in a skillet. Add a splash of water for moisture and heat over medium. Stir often until warm. You can also microwave it in a bowl. Cover it with a microwave-safe lid. Heat for 1-2 minutes, stirring halfway through. If you want to freeze your dish, do it right after cooking. Let it cool completely, then place it in a freezer-safe bag. Remove as much air as you can. It can last for up to three months. To thaw, put it in the fridge overnight. Reheat it in a skillet for the best texture. Yes, you can make this dish ahead of time. Cook the veggies and sauce, then store them in the fridge. Keep the eggs separate if you use them. When you’re ready to eat, just reheat the mix in a pan. You can use coconut aminos as a great soy sauce swap. It has a sweet taste and is lower in sodium. Another option is tamari, which is gluten-free. To ramp up the heat, add more Sriracha. You can also sprinkle in some crushed red pepper flakes. For extra spice, try adding chili oil or fresh chopped jalapeños. Yes! Veggie Loaded Egg Roll in a Bowl is perfect for meal prep. Cook a large batch and divide it into containers. It will keep well in the fridge for several days. This dish is packed with veggies like cabbage, bell peppers, and snap peas. These provide fiber, vitamins, and minerals. Eggs add protein, which is great for muscle health. Plus, using less oil makes it a lighter option. This article covered making a Veggie Loaded Egg Roll in a Bowl. You learned about essential ingredients and some tasty variations. We also explored helpful cooking tips and storage methods. Creating this dish is fun, healthy, and easy. With the right ingredients and prep, you can enjoy a colorful meal. Feel free to customize it to fit your taste. Try it out and enjoy your cooking adventure!

Veggie Loaded Egg Roll in a Bowl

A healthy and delicious stir-fry dish inspired by egg rolls, packed with fresh vegetables and flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon sesame oil
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1 piece red bell pepper, diced
  • 1 cup snap peas, trimmed and sliced
  • 1 cup mushrooms, sliced
  • 0.5 cup green onions, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 0.25 cup reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha (adjust to taste)
  • 2 large eggs, lightly beaten (optional)
  • to taste sesame seeds for garnish

Instructions
 

  • Heat the sesame oil in a large skillet or wok over medium-high heat.
  • Add the minced garlic and grated ginger; sauté for 30 seconds until fragrant.
  • Add the coleslaw mix, diced red bell pepper, snap peas, and mushrooms to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender yet crisp.
  • In a small bowl, mix together the soy sauce, rice vinegar, and Sriracha. Pour the sauce over the veggies in the skillet and toss to coat evenly.
  • If using, push the veggies to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them in with the vegetables.
  • Remove the skillet from heat. Stir in the sliced green onions.
  • Serve immediately, garnished with sesame seeds on top.

Notes

Feel free to adjust the Sriracha to your spice preference.
Keyword healthy, stir fry, vegan