Egg Roll in a Bowl

12 20 197
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 2
Egg Roll in a Bowl
Health Highlights
This healthy Egg Roll in a Bowl has the flavor you love, without the greasy deep-fried wrapper.


1 tbsp Olive Oil, Extra Virgin
1/2 medium Red onion (thinly sliced)
2 medium Carrots (shredded; about 1 cup)
2 medium stalk(s) Celery (chopped)
4 cup Green cabbage (shredded; about 1 pound)
1 cup Button mushrooms (sliced)
2 tbsp Tamari, gluten free, reduced sodium (gluten-free soy sauce)
1 dash Sea salt, fine
1 dash Black pepper (freshly ground; to taste)
1 tsp Sesame oil (toasted)
1 green onion (stem) Green onion (chopped; for garnish)
1/2 tsp Sesame seeds (for garnish)


  1. Heat the olive oil a large, deep skillet or Dutch oven (3.5 quarts or larger) over medium-high heat and sauté the onion, carrots and celery until they start to soften, about 5 minutes. 
  2. Add in the shredded cabbage, mushrooms, tamari, salt and pepper, along with a splash of water to help prevent sticking. The water should immediately sizzle when you add it to the pan, creating steam. 
  3. Cover the skillet and lower the heat, cooking until the vegetables are tender, about 10 to 15 minutes depending on how crunchy or soft you want the vegetables to be. Stir in the sesame oil as soon as the vegetables are tender, so that it's not exposed to too much heat. 
  4. If you'd like to add in some eggs or tofu to this dish, move the cooked vegetables to the edge of the pan to create a well in the center. Add a touch more oil and scramble the protein directly in the pan until cooked through. Stir to combine with the vegetables. 
  5. Season with additional salt and pepper, if desired, then serve warm with a topping of green onions and sesame seeds. 

Nutrition Facts

Per Portion

Calories 197
Calories from fat 90
Calories from saturated fat 13.6
Total Fat 10.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.8 g
Cholesterol 0
Sodium 1055 mg
Potassium 827 mg
Total Carbohydrate 24.0 g
Dietary Fiber 8.1 g
Sugars 11.9 g
Protein 6.8 g

Dietary servings

Per Portion

Vegetables 7.0

Energy sources