Vegan egg roll in a bowl (Easy Chinese cabbage stir-fry recipe)
Make a meal of egg rolls with this delicious vegan egg roll in a bowl! You get all of the flavors of everyone's favorite Chinese take-out appetizer, but in the form of a healthy bowl. It's a complete meal on its own, or you can serve it alongside rice if you prefer.
Servings: 4 people
Calories: 171kcal
Ingredients
For crispy wonton strips topping
- 8 wonton wrappers cut into long, thin slices*
- Spritz of oil spray for air frying (I like to use avocado oil spray)
For the vegan egg roll in a bowl
- 3 ½ teaspoons avocado oil divided (or other neutral-flavored cooking oil)
- 6 packed cups thinly sliced napa cabbage (also known as Chinese cabbage - about 26 leaves)
- 2 large carrots grated
- 2 green onions sliced (also known as scallions)
- 8 ounces vegan chicken about 1.5 cups, chopped small
- 4 garlic cloves minced, pressed, or grated
- Pinch of salt
- ¼ cup tamari
- 4 teaspoons rice vinegar
- Handful of cilantro chopped or chopped chives (Optional garnish)
Instructions
To make crispy wonton strips topping
- Put thinly sliced wonton wrappers into air fryer basket, and spray with avocado oil. Air fry at 360 degrees for 4 to 4 ½ minutes, stopping once to shake the basket and spray with more oil for even browning. (Start checking doneness around the 3 minute mark. Air fryers vary, and the wrappers can go from brown to too brown fast.)Once the wonton slices are nutty brown, turn off the air fryer, and save them for later.(Don't have an air fryer? See the notes section for pan frying instructions.)
To make vegan egg roll in a bowl
- Bring a large skillet to a medium heat with 2 teaspoons of avocado oil (or other neutral-flavored oil). Add chopped vegan chicken and saute about 8 minutes, until lightly browned all over. Once browned, transfer vegan chicken to a plate for later.
- Add another teaspoon of oil to the skillet. Then add the sliced cabbage. Allow it to cook about a minute, stirring occasionally, until it shrinks enough to add more veggies.
- Add grated carrot and sliced green onion, and continue to saute about 3 more minutes.
- Once the veggies have softened, push them to one side in the skillet, and add ½ teaspoon of oil. Put minced garlic in the oil, and cook about 30 seconds more, until fragrant. Then incorporate the garlic with the other vegetables.
- Add the vegan chicken back into the stir-fry, along with a pinch of salt, tamari, and rice vinegar. Use a spatula to make sure everything gets evenly coated and incorporated. Cook a minute or two more, and then turn off the heat.
- Put even amounts of the Chinese cabbage stir-fry into 4 bowls. Top with a sprinkling of crispy wonton strips, and cilantro or chives for garnish (optional).
Notes
*Wonton wrappers come in packages of about 50. You'll only need 8 of them for this recipe.
How to pan fry sliced wonton wrappers
If you don't have an air fryer, you can pan fry the wonton wrappers instead.
Fill a skillet with a shallow layer of avocado oil, and bring to a medium high heat. Once it seems hot enough, add one single wonton slice. If bubbles immediately form around it, the oil is ready.
Add the other sliced wonton pieces, and fry until golden brown (about 1 to 3 minutes). Then transfer to a towel-lined plate to drain.
Storage & reheating instructions
Store leftovers in an airtight container in the refrigerator. They will keep for 3 or 4 days. Reheat Chinese cabbage stir-fry in the microwave or in a skillet. Reheat leftover wonton pieces in the air fryer. Air fry at 360 degrees until crispy again.
Nutrition
Calories: 171kcal | Carbohydrates: 16g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1176mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6081IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg
