Egg Roll In a Bowl With Coleslaw Mix

This egg roll in a bowl with coleslaw mix recipe is a delicious way to get dinner on the table in only 20 minutes.

Ingredients

To make egg roll in a bowl with coleslaw mix, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.

Egg Roll In a Bowl Ingredients

Coleslaw mix: A blend of shredded green and red cabbage and carrots. While you can shred it yourself, this is a convenient option.

Tofu: I use extra-firm tofu that has been drained and pressed. It's essential to squeeze out as much water as possible. It allows the tofu to absorb the sauce and prevents the other ingredients from getting soggy.

Green onions: They add a fresh, aromatic crunch that balances the salty and savory flavors.

Aromatics: White onions, garlic, and ginger add delicious flavor. I finely chop the white onions and mince the garlic and ginger. You can also use a yellow or red onion if you don't have a white one available.

Oils: I use avocado oil as the main cooking oil. The flavor doesn't overpower, and it has a high smoke point. I also add sesame oil at the end for its nutty, fragrant flavor.

Peanuts: Chopped peanuts offer a crunchy, nutty topping. It's a tasty garnish, but you can omit it if you prefer or are allergic.

Sauce Ingredients

Soy sauce: It offers a salty, umami flavor common in egg roll dipping sauces. You can also use tamari, which is like soy sauce but often gluten-free. If you want a soy-free option, opt for coconut aminos.

Lime juice: It adds acidity and tartness to the sauce, balancing the salty and umami flavors. You can also use rice vinegar, but I prefer the flavor of lime juice.

Hoisin sauce: It's another common ingredient in an egg roll dipping sauce. Hoisin sauce is thick and adds sweet and savory flavors.

Sriracha: It adds tanginess with a touch of heat. While sriracha isn't a traditional egg roll ingredient, I love it as a flavor enhancer.

How to Make Egg Roll In a Bowl With Coleslaw Mix

The following are the steps and process images to make my egg roll in a bowl with coleslaw mix recipe. Refer to the recipe card for the complete set of instructions.

1. Press and crumble tofu. Start by draining the tofu. Then, wrap it in a clean towel or paper towels. Add a heavy item on top to squeeze out excess water. I use a cast-iron pan and find that it works very well. After 15-30 minutes, crumble it into small pieces.

2. Prepare the sauce. In a small bowl, whisk together the soy sauce, lime juice, hoisin sauce, and sriracha. Then, set it aside, as you'll add it in towards the end. This also prevents the sauce from burning and sticking to the pan.

3. Cook aromatics. Start with the onions and cook until they're soft and translucent. Then, add in the minced ginger and garlic. Cook them until fragrant. These aromatics are a staple in Chinese cooking, and they add a great pop of flavor.

4. Add tofu. Now that you've cooked the aromatics, it's time for the crumbled tofu. Add it, along with more oil, to prevent it from sticking to the pan. Ensure that as much tofu is touching the pan's hot surface for even cooking. After browning for about 3 minutes, stir it so the other sides get to cook.

5. Add sauce. Once you've cooked the tofu, add the sauce. Allow it to cook for a minute, giving the tofu a chance to absorb the flavors.

6. Stir in vegetable mix. Now it's time for the vegetable mix. Turn the heat down to medium-low. Then, add the vegetables. Cook them for about 2 minutes and gently stir. They should be a bit tender, without losing their crunch and crispness.

Serving Suggestions

Egg roll in a bowl is best served warm. It also holds its own and doesn't need anything else. If you want to serve it with more, try the following:

• Rice. It's a staple in Chinese cuisine and works well as a base for egg roll in a bowl. Plain is perfect, but you can also jazz it up with seasoned rice.
• Noodles. Serving it over noodles makes it like chow mein.
• Soup. Egg drop and wonton soup are two delicious Chinese soups. They pair perfectly with this bowl.

Storage and Reheating

Egg roll in a bowl is quick to make and easy to store. Whether you have leftovers or you're making it ahead, allow it to cool. Then, keep it in an airtight container in the refrigerator for up to 3 days.

When you're ready to serve, warm it up in a skillet or microwave it using 30-second bursts. Be cautious not to overheat it, as this can make the vegetables soggy.

Pro Tips for Making Egg Roll In a Bowl

I make this on repeat for dinner because my husband requests it often. It makes a lot and is so delicious. The following are things I've learned and tips from the countless times I've made it:

• Substitute the tofu. You can use meat, tempeh, or mushrooms. A traditional egg roll uses ground pork. As a vegetarian, tofu is my pick. If you're using meat, cook it first.
• Don't overcook the vegetables. The coleslaw mix should begin to wilt and become tender. If you're unsure, lean toward undercooking. It should have crispness and crunch with each bite.
• Add celery. If you like the flavor, add thinly sliced celery. It's a traditional egg roll ingredient and adds crunch.
• Press the tofu in advance. Even when the tofu says it's pressed, it can always use more pressing. 30 minutes before you plan to make this, drain and press the tofu. This gives it time to squeeze out the excess water.
• Diet-friendly. You can make it Whole30-compliant with coconut aminos and sugar-free sauce alternatives. It's also a popular keto meal if you add ground meat.

Frequently Asked Questions

How long does it take to make egg roll in a bowl?

Egg roll in a bowl is one of the best fast meals you can make. It only takes 20 minutes from start to finish. Coleslaw mix is an excellent way to speed up the process. It saves you time since you don't need to shred cabbage and carrots.

Why aren't there eggs in egg roll in a bowl?

While it's called an egg roll, eggs aren't in the filling. Some egg roll wrappers have an egg in the dough or use an egg wash. Since it's not in the filling, egg roll in a bowl doesn't have any eggs.

What's the origin of egg roll in a bowl?

Fresh spring rolls are Chinese, while fried egg rolls are Chinese-American. Egg roll in a bowl is a health-oriented version originating from America.

What are common sauces for egg roll in a bowl?

A mix of soy sauce, hoisin sauce, lime juice, and sriracha is the most common sauce for egg roll in a bowl. There are many other variations, depending on the flavor profile. Chili oil, oyster sauce, rice vinegar, and peanut sauce are common options.

More Fast Dinner Recipes

• Pesto Pasta Salad: Vibrant, bursting with flavor, and perfect for summer.
• Coconut Chickpea Curry: A hearty one-pot dinner that's sweet and spicy.
• Black Bean Soup: Easy to make with canned beans and packed with flavor.

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