Vegetarian Egg Roll Bowls

February 09, 2021 By: Comments
Two Vegetarian Egg Roll Bowls on wood table, chopsticks with each bowl, bowl of peanuts, red bell pepper, potatoes, cloves of garlic, green onions
Tagged: Asian Asian. Dinner Dinner. Entrees Entrees. Carrots Carrots. Bell Pepper Bell Pepper. Recipes Easy Recipes Easy. Onions Onions. Vegetarian Vegetarian. Cabbage Cabbage. Lunch Lunch. Lent Lent. Mushrooms Mushrooms.
Prep:
10 minutes
Cook:
20 minutes
Serves:
2
Unwrap the classic crispy appetizer, egg rolls, with this veggie-packed dish! Our Vegetarian Egg Roll Bowls are quick and easy to make and full of sweet and spicy flavor. Perfect for lunch or dinner, feel free to add edamame or tofu to this recipe for some added protein. Or for the meat-lovers in your family, ground pork or grilled shrimp would both make tasty additions. Top with crushed peanuts and chopped green onions for a final flavorful touch.

Ingredients

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Directions

  1. Warm sesame oil in a large, deep skillet over medium heat (if it begins to smoke, turn down heat to medium-low). Add garlic and onion and cook until fragrant, about 2 minutes. Add bell pepper and cook until soft, about 5 minutes.
  2. Drizzle soy sauce over the pan and add mushrooms, turning heat up to medium-high. Cook until liquid has mostly evaporated, 7-8 minutes. Meanwhile, make sweet-and-spicy sauce by whisking together ingredients in a medium bowl.
  3. Add cabbage and shredded carrots to veggie mixture and cook for 5 minutes before removing from heat (cabbage should be cooked, but not too soft). Serve hot and garnish with crushed peanuts and green onions, drizzling with cold sweet-and-spicy sauce.