Saturday, January 11, 2020

Vegan Eggroll in a Bowl




One of the things I love about Chinese egg rolls is the delicious filling. Being gluten free, it's difficult to find egg rolls that I can eat. I did find one brand (Lucky Brand) in the freezer section of some supermarkets that offers a vegan and gluten free choice for only 45 calories per egg roll. However, it's on the pricy side ($6.00 for a package of four small ones),  and its not always available.



Therefore, I decided to make my own Egg Roll in a Bowl which is the newest craze, and its all over Pinterest. It's basically a stir fry that is quick and easy to make, especially if you use a bag of coleslaw mix instead of grating your own cabbage.




The combination of vegetables in the egg roll is extremely flavorful and packed with powerful nutrients and fiber. It's low in carbs and calories, making it a win win for Weight Watchers.




If you are looking for an interesting side dish or even an entree,  this will be perfect for you!


Although I've provided a specific recipe, you can vary it by adding other vegetables, rice noodles, or even rice if you like. Almost any shredded vegetable can be used such as red cabbage or red or yellow peppers.

If you want to serve this dish as an entree, add 1 cup of diced firm tofu

Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Serves: 4 sides; 2 entrees

Ingredients: 
Olive oil or avocado oil spray 
1/2 teaspoon of grated fresh ginger
1/2 head of cabbage, grated (or a bag of coleslaw mix)
1 onion, sliced in half moons
3 organic carrots, sliced in match sticks
3 cloves of garlic, diced
1 teaspoon of toasted sesame oil
3 scallions, sliced 
1/2 cup of frozen peas
1/2 teaspoon of sesame seeds
Optional: 1 cup of rice noodles or 1 cup of rice and or 1 cup of tofu, diced small

Sauce: Gluten free soy sauce, Tamari sauce,  or amino acids to taste

Directions: 
Spray a large skillet with oil spray. Add onions, carrots, and frozen peas and saute for about 5 minutes. Spray again and add garlic and ginger and cabbage. Toss well and saute for another 3 minutes. Remove from heat and pour into a large bowl. Toss with sesame oil, sesame seeds, and scallions. Season with gluten free soy sauce, Tamari sauce, or amino acids to taste.

Shared on Beth Fish Reads, Weekend Cooking where anyone can post a food related post.
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9 comments:

  1. It’s hard to find good egg rolls in the frozen section let alone gluten free type. I am always up to try new brands so I’ll look for these.

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  2. Stunning colours of those freshly sliced veggies! The eggroll bowl looks very inviting, Judee.

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  3. While not a big fan of egg rolls, I think I would like this vegetable dish for itself!

    best... mae at maefood.blogspot.com

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  4. You had me at gluten free spring roll wrappers and immediately went over to Amazon, but alas no luck. I will check in Chinatown this week!

    I do use rice paper for spring rolls, works well, not quite the real thing but...

    I love the idea of using the bagged cole slaw. Whenever I buy it I end up throwing some out as we don't use it all. I have got better and at least put into the soup pot freezer baggie.

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  5. Love the colours in this dish

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  6. Sounds great! I did order vegetable spring roll without wrapper at Whole Food Market, and they put it in the bowl, too :)

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  7. This sounds not only good, but good for you. I think I'd opt for the rice noodles.

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  8. Thanks so much for sharing with us on Full Plate Thursday,467. Hope you are having a great week and come back to see us real soon!
    Miz Helen

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