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Egg roll bowls
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5 from 1 vote

Vegetarian Egg Roll Bowls

Use Napa Cabbage sliced thin for this vegetarian sauté; shiitake mushrooms are delicious here, but if you can't find them, cremini mushrooms also work. Adapted from Lexi's Clean Kitchen, who adapted her recipe from Skinnytaste, their versions use 7 ounces ground pork, which is a tasty addition.
Course: Dinner
Cuisine: Asian
Servings: 4 servings
Author: Marcia W. Smart


  • 1 tablespoon avocado oil
  • ½ small yellow or white onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 2 ½ cups finely sliced Napa or green cabbage
  • 2 cups finely sliced baby bok choy
  • ½ cup shredded or grated carrots
  • 2 ½ ounces sliced shiitake or cremini mushrooms
  • 1 teaspoon mirin
  • 3 tablespoons soy sauce tamari (gluten-free), or coconut aminos (gluten-free and soy-free)
  • 1 teaspoon toasted sesame oil
  • 2 scallions sliced on the bias
  • 1 tablespoon sesame seeds optional


  • In a large sauté pan or work over medium heat, add the avocado oil.
  • Add the onion and sauté until soft, about 2 minutes. Add the garlic and ginger and cook an additional 1-2 minutes, stirring, until softened and fragrant. Add the cabbage, bok choy, carrots and mushrooms and stir.
  • Pour in the mirin, tamari (or soy sauce or coconut aminos) and sesame oil. Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3 to 4 minutes.
  • Serve warm, garnished with scallions and sesame seeds.