Vegan Egg Roll in a Bowl
Egg Roll in a Bowl - AKA everything we know and love about crispy egg rolls made with only a fraction of the effort! With no need to wrap, roll, stuff or fry, this easy 20-minute, one-skillet meal is what dreams are made of!
Ingredients
- 2 teaspoons sesame oil
- 1 cup chopped white onion about 1 onion
- ¼ cup chopped green onion white and light green parts only (about 1 bunch)
- 6 cloves minced garlic
- 1 tablespoon minced ginger
- 1 LB vegan ground
- 4 loosely packed cups tri-color coleslaw mix
- 2 loosely packed cup shredded carrots
- ¼ cup reduced sodium tamari or soy sauce
- 3 tablespoons sweet chili sauce
- Toasted sesame seeds for serving
- Crispy wonton strips for serving
- Fresh chopped green onion for serving
Instructions
- Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion, green onion, garlic and ginger, and sauté, stirring often, until the onion is translucent, 4 to 5 minutes. Next, add the vegan ground and continue to cook until browned and heated completely through, 6 to 8 minutes.
- Add the coleslaw mix, carrots, tamari, and chili sauce. Cook, mixing to combine, until the cabbage is just slightly tender, about 2 to minutes. Taste and adjust seasonings if necessary.
- Serve with a generous sprinkle of toasted sesame seeds, a handful of crispy wonton strips, fresh green onion, and enjoy!
Tried this recipe?Let us know how it was!