Recipe- Vegan Egg Roll In A Bowl (Low Carb)

I’ve seen many variations of this recipe and I finally got around to trying it. I was not disappointed! I am a huge fan of cabbage in my stir fry which is exactly what this reminds me of. My husband loves egg rolls but unfortunately the egg roll wrapper is not always vegan and he tries to stay pretty low carb still. Now that Impossible ground beef is readily available, it’s easier than ever to make this dish vegan! If you don’t care for the mock meats, you can crumble a little tofu into your mix for that added protein. I also found vegan egg roll wrappers at my local Whole Foods for $1.95, so I did throw some inside those and air fry it up! Perfect for those carbaholics like me!


2 tablespoons toasted sesame oil (or other neutral oil, but sesame gives it a nice flavor.)

1 package Impossible meat ground beef (or your favorite ground beef substitute, or crumbled tofu)

1-2 packages coleslaw mix

1 tablespoon ground ginger

2 tablespoons low sodium soy sauce

2 teaspoons garlic powder

2 tablespoons sweet and sour sauce

1/2 cup diced green onions

1 teaspoon red pepper flakes (optional)

Sriracha (optional)

Sesame seeds (optional)


Cook ground beef substitute thoroughly in a skillet over medium heat.

Add coleslaw mix, ground ginger, soy sauce, and garlic powder and stir really well. I like to add one bag of coleslaw and stir everything together, then determine if I want a better vegetable to meat ratio.

Mix in sweet and sour sauce.

Personally I like to add more coleslaw mix. I will usually end up using a bag and a half or even both bags. If you do decide to use both bags, taste and adjust your seasoning accordingly.

Add red pepper flakes if using, and mix again. Taste test and add any additional spices, especially if you chose to add more coleslaw.

Garnish with green onions, sesame seeds, and sriracha.

If you’re pretty lax with your carbs, roll up in a vegan egg roll wrapper and air fry for a few minutes and serve alongside some sweet and sour sauce.

You can always go traditional and serve over a bed of jasmine rice. No matter how you choose to eat the egg roll, it’s just as delicious!

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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