Go Back
+ servings
Vegetarian Egg Roll in a Bowl, made with cabbage, carrots & scallions

Egg Roll In A Bowl

Course Main Course
Keyword egg roll
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 bowls
Calories 309 kcal
Author Natalie Rizzo, MS, RD


  • 2 tablespoons vegetable oil
  • 6 cloves garlic minced
  • 2 teaspoon ginger powder
  • 2 cups mushrooms thinly sliced
  • 2 cups carrots thinly sliced (about 2 large)
  • 4 cups green cabbage thinly sliced
  • ¼ cup low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili paste
  • 4 large eggs
  • ¼ cup sliced green scallions


  • 2 cups cooked rice
  • sriracha


  1. Heat a large skillet over medium high heat.
  2. Add the garlic cloves and ginger powder and sauté for 2 to 3 minutes or until the garlic begins to brown.
  3. Add the mushrooms, carrots and green cabbage to the pan and sauté for 5 to 6 minutes or until veggies start to soften. Remove the veggie mixture from the pan and set aside.
  4. Return the pan to the stovetop and heat over medium heat. Crack the egg into the pan—try not to disturb the yolk. Cover the egg with a lid and cook for about 2 to 3 minutes or until the white is set.
  5. Divide the veggies into four separate bowls, and top each with an egg and a tablespoon of sliced scallions.
  6. To make it a complete meal, serve with ½ cup of rice and drizzle with sriracha if desired.
Nutrition Facts
Egg Roll In A Bowl
Amount Per Serving (1 bowl)
Calories 309 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 164mg55%
Sodium 655mg28%
Potassium 625mg18%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 7g8%
Protein 12g24%
Vitamin A 10998IU220%
Vitamin C 32mg39%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.