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You need these key ingredients for your veggie loaded egg roll in a bowl: - 1 tablespoon sesame oil - 2 cups coleslaw mix (shredded cabbage and carrots) - 1 red bell pepper, diced - 1 cup snap peas, sliced diagonally - 1 cup mushrooms, thinly sliced - 1/2 cup green onions, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup reduced-sodium soy sauce - 1 tablespoon rice vinegar - 1 teaspoon Sriracha - 2 large eggs, beaten (optional) These ingredients create a colorful and tasty dish. The sesame oil gives a nice nutty flavor. The coleslaw mix adds crunch and freshness. The red bell pepper and snap peas bring sweetness and texture. Garlic and ginger offer a fragrant kick. To make your dish even better, consider adding: - 1 cup broccoli florets - 1/2 cup shredded carrots - 1/2 cup bean sprouts - 1 tablespoon hoisin sauce These options can boost both flavor and nutrition. They add different textures and tastes. Feel free to mix and match based on what you have. Garnishes can elevate your meal. Try these: - Reserved chopped green onions - Sesame seeds - Fresh cilantro - Extra Sriracha These garnishes add flavor and a pop of color. They make your bowl look more inviting. Plus, they provide a little extra zing for those who want it! {{ingredient_image_2}} Gather all your ingredients first. This makes cooking easier and faster. You will need: - 1 tablespoon sesame oil - 2 cups coleslaw mix (shredded cabbage and carrots) - 1 red bell pepper, diced into bite-sized pieces - 1 cup snap peas, trimmed and sliced diagonally - 1 cup mushrooms, thinly sliced - 1/2 cup green onions, chopped (reserve some for garnish) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1/4 cup reduced-sodium soy sauce - 1 tablespoon rice vinegar - 1 teaspoon Sriracha (adjust based on your spice preference) - 2 large eggs, lightly beaten (optional for added protein) - Sesame seeds for garnish Make sure you have a large skillet or wok on hand. It helps to have a good knife for chopping. Heat the sesame oil in your skillet over medium-high heat. When it shimmers, add minced garlic and ginger. Stir for about 30 seconds. Be careful not to let them burn. Next, add the coleslaw mix, red bell pepper, snap peas, and mushrooms. Stir-fry for 5-7 minutes. The goal is to keep the veggies tender but still crunchy. In a bowl, mix the soy sauce, rice vinegar, and Sriracha. Pour this sauce over the veggies and toss to coat evenly. If you like eggs, push the veggies to one side. Pour the beaten eggs into the empty side and scramble them. Once cooked, mix them back in with the veggies. Remove from heat and fold in the green onions. To scramble eggs well, use medium heat. This helps cook them without burning. Stir gently and consistently. This ensures fluffy eggs. If you want creamier eggs, add a splash of water before cooking. This helps them stay soft. Make sure to mix the scrambled eggs with the veggies right after they're done. This keeps everything hot and tasty. To boost flavor, use fresh herbs like cilantro or basil. These herbs add a bright taste. You can also add a dash of garlic powder or onion powder for depth. A sprinkle of black pepper can enhance the overall flavor too. If you love heat, adjust Sriracha to your liking or add red pepper flakes. For a sweet touch, consider a hint of honey or maple syrup. A large skillet or wok is key for this recipe. It allows space for veggies to sauté well. A good spatula helps mix everything without breaking the veggies. Use a sharp knife for quick chopping. A cutting board will keep your workspace clean. Have measuring spoons and cups ready for accurate amounts of sauces. A whisk is handy for mixing the sauce together. Start by washing all vegetables to keep them fresh and clean. Cut veggies into uniform sizes for even cooking. For the coleslaw mix, ensure it's chopped fine to mix well with other ingredients. Dice the bell pepper and mushrooms small, so they cook fast. Trim and slice snap peas diagonally for a nice look. Finally, have all your ingredients ready before cooking to make the process smooth. Pro Tips Fresh Ingredients: For the best flavor, use fresh vegetables. They not only taste better but also add vibrant color to your dish. Customize Your Protein: Feel free to add your choice of protein such as chicken, shrimp, or tofu to make this dish heartier. Adjust the Spice: If you prefer a milder dish, start with less Sriracha and add more gradually to suit your taste. Meal Prep Friendly: This dish is perfect for meal prep. You can make a larger batch and store it in the fridge for quick lunches or dinners throughout the week. {{image_4}} You can add protein to your veggie loaded egg roll in a bowl. Great choices include chicken, beef, or shrimp. Cook the protein in the skillet before adding the veggies. If you want, use tofu for a plant-based option. This adds flavor and makes the dish more filling. For a vegan twist, skip the eggs and use tofu instead. Firm tofu works best. Press it to remove extra water, then cube it. Stir-fry the tofu with the veggies. You can also add extra soy sauce for taste. This keeps the dish plant-based while still being delicious. To make this dish gluten-free, swap regular soy sauce for tamari. Tamari is a great gluten-free option. Always check labels to ensure other ingredients are safe. Most veggies are naturally gluten-free, so you can enjoy this dish worry-free. To keep your veggie loaded egg roll in a bowl fresh, store it in an airtight container. Make sure to cool it down to room temperature before sealing. This helps prevent moisture buildup. Place it in the fridge for up to three days. If you add eggs, try to eat it sooner, as they can alter the texture over time. When you’re ready to enjoy your leftovers, reheat them in a skillet over medium heat. This helps keep the veggies crisp. Add a splash of soy sauce or a bit of sesame oil to enhance the flavor. Stir gently until everything is warmed through, which takes about 5 minutes. You can also use the microwave. Heat in short bursts of 30 seconds, stirring in between. If you want to save it for later, you can freeze your veggie loaded egg roll in a bowl. Place cooled portions in freezer-safe bags or containers. Squeeze out excess air to prevent freezer burn. It can last up to three months. To eat, thaw it overnight in the fridge and reheat as mentioned above. However, be aware that freezing may change the texture of the veggies. You can replace sesame oil with olive oil or avocado oil. Both oils have a mild taste. They will not change the dish much. If you want a nutty flavor, try peanut oil. Yes, you can prepare this dish ahead of time. Cook the veggies and store them in the fridge. This keeps well for up to three days. Reheat it in a skillet before serving. If you add eggs, cook them fresh for the best taste. To make it milder, use less Sriracha or skip it altogether. For more heat, add extra Sriracha. You can also sprinkle red pepper flakes for a kick. Always taste as you go to find your perfect heat level. This blog post covered the essential ingredients, step-by-step instructions, and helpful tips for making a veggie-loaded egg roll in a bowl. We discussed options for protein and adaptations for vegan, vegetarian, and gluten-free diets. Proper storage and reheating tips ensure you enjoy leftovers. Experiment and make it your own. This dish is all about fun and flavor. Enjoy creating a tasty meal that suits your taste buds and lifestyle!

Veggie Loaded Egg Roll in a Bowl

A healthy and delicious stir-fry inspired by egg rolls, packed with colorful vegetables and optional eggs for added protein.
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 medium red bell pepper, diced into bite-sized pieces
  • 1 cup snap peas, trimmed and sliced diagonally
  • 1 cup mushrooms, thinly sliced
  • 1/2 cup green onions, chopped (reserve some for garnish)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha (adjust based on your spice preference)
  • 2 large eggs, lightly beaten (optional for added protein)
  • to taste sesame seeds for garnish

Instructions
 

  • In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering.
  • Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds or until fragrant, being careful not to burn them.
  • Incorporate the coleslaw mix, diced red bell pepper, sliced snap peas, and mushrooms into the skillet. Stir-fry the mixture for 5-7 minutes, or until the vegetables are tender yet retain a slight crunch.
  • In a small bowl, combine the soy sauce, rice vinegar, and Sriracha, whisking until well mixed. Pour this sauce over the sautéed vegetables, tossing gently to ensure they are evenly coated.
  • If you're including eggs, push the vegetables to one side of the skillet, creating space. Pour the beaten eggs into the empty side and scramble them until fully cooked. Then, mix the scrambled eggs back into the vegetable mixture until well combined.
  • Remove the skillet from heat and fold in the chopped green onions, mixing until evenly distributed.
  • Serve the veggie loaded egg roll in bowls, garnished with a sprinkle of reserved green onions and sesame seeds on top for an appealing finish.

Notes

Serve in colorful bowls for a vibrant feel. Drizzle extra soy sauce or Sriracha on the side for added flavor.
Keyword healthy, stir-fry, vegan