Vegetarian Whole30 Egg Roll in a Bowl

Total time35 min

Prep time15 min

Cook time20 min

Crisp cabbage and carrots take center stage here, tossed with fresh ginger and scallions in a hot skillet until just tender with a little bite left. A splash of coconut aminos and rice vinegar builds that savory, tangy depth you want in a good stir-fry bowl, while a touch of red pepper flakes brings gentle heat throughout. Toasted sesame oil ties the whole thing together with that unmistakable nutty aroma, and a sprinkle of sesame seeds and scallion greens on top finishes each bowl with crunch and color. It all comes together fast in one pan, making it an easy weeknight dinner that's ready in under thirty minutes. This one's a great pick for a vegetarian kitchen, delivering all the familiar egg roll flavor in a light, veggie-packed bowl.

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Ingredients

4 servings

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tbsp sesame oil
1 tbsp fresh ginger, finely grated
4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
1 lb green cabbage (about ½ small head), thinly shredded
2 medium carrots, julienned or coarsely grated
3 tbsp coconut aminos
1 tbsp rice vinegar
1 tsp fish sauce
¼ tsp red pepper flakes
salt and pepper, to taste

For serving

1 tbsp toasted sesame seeds (optional)
scallion dark green tops, thinly sliced (optional)

Instructions

1
Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 7–8 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.
2
Push the pork to one side of the skillet. Add the sesame oil to the cleared space, then add the ginger and the white and light green parts of the scallions. Cook, stirring, until fragrant and slightly softened, about 1 minute, then stir everything together with the pork.

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