Name: Egg Roll in a Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 tablespoons low sodium soy sauce or coconut aminos; 1 tablespoon sesame oil; 2 tablespoons Shaoxing wine vinegar or sherry cooking wine; 1/4 teaspoon white pepper; 1/4 teaspoon five-spice powder; 1 1/2 teaspoons cornstarch or arrowroot; 2 tablespoons vegan oyster sauce; 1 teaspoon rice vinegar; 1/2 teaspoon lite soy sauce; 1 teaspoon sugar; 1 tablespoon water; 2-3 teaspoons avocado oil; 12 ounces cremini mushrooms, diced; 8 ounces shiitake mushrooms, sliced; 2 shallots, sliced; 1 tablespoon fresh ginger, minced; 1 tablespoon garlic, minced; 3/4 teaspoon salt; 1 cup carrot, shredded; 3 cups savoy cabbage, shredded; 1/4 cup green onions, sliced; Toasted sesame seeds, sriracha, red pepper flakes, or crisped wontons for garnish

Description

A light and flavorful take on traditional egg rolls, packed with colorful veggies and customizable to any taste.

Ingredients

Scale

3 tablespoons low sodium soy sauce or coconut aminos
1 tablespoon sesame oil
2 tablespoons Shaoxing wine vinegar or sherry cooking wine
1/4 teaspoon white pepper
1/4 teaspoon five-spice powder
1 1/2 teaspoons cornstarch or arrowroot
2 tablespoons vegan oyster sauce
1 teaspoon rice vinegar
1/2 teaspoon lite soy sauce
1 teaspoon sugar
1 tablespoon water
2–3 teaspoons avocado oil
12 ounces cremini mushrooms, diced
8 ounces shiitake mushrooms, sliced
2 shallots, sliced
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
3/4 teaspoon salt
1 cup carrot, shredded
3 cups savoy cabbage, shredded
1/4 cup green onions, sliced
Toasted sesame seeds, sriracha, red pepper flakes, or crisped wontons for garnish

Instructions

Whisk together the stir fry sauce ingredients in a small bowl and set aside.
In another small bowl, whisk together the drizzle sauce ingredients and reserve for serving.
Heat avocado oil in a skillet over medium-high heat, stir fry cremini mushrooms for 3 minutes, then add shallots and shiitake mushrooms for another 3 minutes.
Add garlic and ginger, sauté for 1 minute.
Add salt, carrots, and cabbage, cooking for 5 minutes until tender-crisp.
Add green onions and stir fry sauce, cooking for 2-3 minutes until vibrant and aromatic.
Serve divided in bowls, with drizzle sauce and optional garnishes on top.

Notes

Ingredient quality matters; opting for fresh, organic vegetables enhances flavor. Leftovers store well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 6g
Sodium: 450mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg

Keywords: egg roll, stir fry, easy dinner, gluten-free, healthy recipe