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To make a Veggie Loaded Egg Roll Bowl, you need these key ingredients: - 1 tablespoon sesame oil - 1 cup shredded carrots - 1 cup shredded green cabbage - 1 cup bean sprouts - 1 red bell pepper, diced - 1 cup snap peas, trimmed and halved - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 large eggs, beaten - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 1 teaspoon chili paste (optional) - Salt and pepper to taste - Sesame seeds for garnish These ingredients bring a crisp and vibrant taste. The colors from the veggies make the dish fun and appealing. You can customize your bowl with some optional ingredients: - Tofu, chicken, or shrimp for added protein - Extra veggies like mushrooms or zucchini - Spices such as garlic powder or onion powder - Fresh herbs like cilantro or basil Feel free to mix and match based on what you like. This dish works with many flavors. This bowl is not just tasty; it's also healthy! Here’s a quick look at its nutrition: - Protein: Eggs and optional proteins provide good protein content. - Fiber: Veggies like cabbage and snap peas add fiber. - Vitamins: Rich in vitamins A, C, and K from all the fresh veggies. - Calories: A serving is low-calorie, making it a great meal choice. This dish keeps you full without weighing you down. Enjoy the flavors and the health benefits! {{ingredient_image_1}} First, gather your ingredients. You will need: - 1 tablespoon sesame oil - 1 cup shredded carrots - 1 cup shredded green cabbage - 1 cup bean sprouts - 1 red bell pepper, diced - 1 cup snap peas, trimmed and halved - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 large eggs, beaten - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 1 teaspoon chili paste (optional) - Salt and pepper to taste - Sesame seeds for garnish Wash your veggies well. Shred the carrots and cabbage. Dice the red bell pepper. Trim the snap peas and chop the green onions. Mince the garlic and grate the ginger. This makes cooking easier and faster. Heat the sesame oil in a large skillet or wok over medium heat. When it’s hot, add the minced garlic and grated ginger. Stir for about 30 seconds until it smells good. Next, toss in the shredded carrots, green cabbage, diced red bell pepper, and snap peas. Stir-fry these for about 5 to 7 minutes. You want them to be slightly soft but still crisp. Then, add the bean sprouts and chopped green onions. Cook these for another 2 minutes. This keeps all the veggies bright and fresh. Now, push the veggies to one side of the pan. Create space in the center. Pour the beaten eggs into this space. Scramble the eggs until they are fully cooked. Once the eggs are ready, mix them with the veggies. Drizzle the soy sauce, rice vinegar, and chili paste over everything. Stir well to combine. Season with salt and pepper to taste. Cook for another minute. This helps all the flavors blend nicely. Finally, remove the mix from heat and transfer it to serving bowls. Garnish with sesame seeds and extra green onions for a pop of color. Enjoy your veggie loaded egg roll bowl! To make your Veggie Loaded Egg Roll Bowl shine, start with fresh veggies. Look for vibrant colors and firm textures. Choose shredded carrots that are crisp and bright orange. For cabbage, select heads that feel heavy and have tightly packed leaves. When picking bell peppers, go for ones that are smooth and shiny. For snap peas, check for a bright green color and a crisp snap when you bend them. Fresh vegetables not only taste better but also add to your meal's nutrition. The key to a great egg roll bowl is texture. You want your veggies to stay crisp. Start by heating the sesame oil in a hot skillet. Add garlic and ginger first, as they release flavor quickly. Next, toss in the carrots, cabbage, bell pepper, and snap peas. Stir-fry for just 5 to 7 minutes. This keeps them tender but still crunchy. When you add bean sprouts and green onions, cook them for only 2 minutes. This ensures every bite is a mix of soft and crisp. Presentation can make your meal even more enjoyable. Serve your bowl in colorful dishes to brighten up the table. After mixing everything, top your dish with sesame seeds and extra green onions. This adds a pop of color and a nice crunch. If you want to add more fun, include crispy wonton strips on the side. They give a delightful crunch that pairs well with the soft veggies and eggs. Enjoy your meal, and let the colors make it even more inviting! Pro Tips Choose Fresh Veggies: Using fresh, crisp vegetables not only enhances the flavor but also offers better texture in your egg roll bowl. Egg Cooking Technique: To achieve perfectly scrambled eggs, stir them in the center of the skillet and allow them to set slightly before mixing with the veggies. Customize Your Sauce: Feel free to adjust the soy sauce and vinegar to suit your taste, or add a splash of sriracha for extra heat! Garnish for Appeal: A sprinkle of sesame seeds and sliced green onions not only enhances the presentation but also adds a delightful crunch. {{image_2}} You can add protein to your veggie loaded egg roll bowl for extra flavor and nutrition. Tofu is a great choice for a plant-based option. Just cube it and sauté it in sesame oil before adding the veggies. If you prefer meat, diced chicken or shrimp works too. Cook the chicken until it’s no longer pink or shrimp until they turn pink and opaque. Mix it in with the veggies for a hearty meal. If you need a gluten-free option, tamari is your best bet. It tastes similar to soy sauce but is made without wheat. You can also use coconut aminos, which adds a hint of sweetness. Both options work well in this recipe. Just swap them in the same amount as soy sauce, and you’ll still enjoy that umami flavor. Feel free to get creative with sauces and spices. A splash of sriracha can add heat. You can also try hoisin sauce for a sweet touch. Adding a bit of five-spice powder gives a warm, aromatic flavor. If you like it spicy, toss in some chili flakes or fresh chopped chili. These small tweaks can make your egg roll bowl unique every time. After you enjoy your veggie loaded egg roll bowl, let it cool. Place leftovers in a clean, airtight container. Store it in the fridge. It will stay fresh for 3-4 days. Make sure to label the container with the date. This way, you know when to eat it. To reheat, use the stove or a microwave. If using the stove, heat a little oil in a pan over low heat. Add the bowl's contents and stir until warm. If using a microwave, place the bowl in for one to two minutes. Stir halfway through to heat evenly. You can freeze this dish, too! Just make sure it’s cooled and in an airtight container. It will keep well in the freezer for about 3 months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above. Enjoy a tasty meal, even from the freezer! Yes, you can easily make this recipe vegetarian. Just skip the eggs or use tofu instead. Tofu adds great protein. You can also add more veggies like mushrooms or zucchini. They add good flavor and texture. If you don’t have sesame oil, you can use olive oil. Peanut oil is also a good choice. Both oils will give a nice taste. Just remember, sesame oil adds a unique flavor that others might not match. This dish lasts about three to four days in the fridge. Store it in an airtight container. To enjoy the best taste, eat it within two days. Always check for freshness before eating. You learned about making a veggie loaded egg roll bowl, from ingredients to cooking steps. Customization lets you use what you love. I shared tips for fresh veggies, perfect cooking, and eye-catching servings. You can add proteins and change flavors easily, too. Lastly, I covered storage and answered common questions. Enjoy this fun and tasty dish. It’s healthy, quick, and will please everyone at your table.

Veggie Loaded Egg Roll Bowl

A delicious and colorful bowl filled with stir-fried vegetables and scrambled eggs, inspired by the flavors of egg rolls.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon sesame oil
  • 1 cup shredded carrots
  • 1 cup shredded green cabbage
  • 1 cup bean sprouts
  • 1 medium red bell pepper, diced
  • 1 cup snap peas, trimmed and halved
  • 2 medium green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 large eggs, beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili paste (optional)
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • In a large skillet or wok, heat the sesame oil over medium heat.
  • Add the minced garlic and grated ginger to the skillet, stir-frying for about 30 seconds until fragrant.
  • Toss in the shredded carrots, green cabbage, red bell pepper, and snap peas. Stir-fry for about 5-7 minutes, or until the veggies are slightly softened but still crisp.
  • Add the bean sprouts and chopped green onions to the skillet, cooking for an additional 2 minutes.
  • Push the veggies to the side of the pan, creating space in the center. Pour the beaten eggs into the center and scramble them until cooked through.
  • Once the eggs are scrambled, mix them with the vegetables. Drizzle the soy sauce, rice vinegar, and chili paste (if using) over the mixture, and stir to combine everything thoroughly.
  • Season with salt and pepper to taste. Cook for another minute, allowing the flavors to meld.
  • Remove from heat and transfer to serving bowls.

Notes

Serve in bowls, garnished with sesame seeds and extra green onions on top for a pop of color. Enjoy with crispy wonton strips for added crunch!
Keyword healthy, stir fry, vegetarian