This Vegan Eggroll Fried Rice has all your favorite flavors of take-out egg rolls without the wrapper! This vegan recipe is savory, gluten-free, and oh so easy!

Egg rolls are firmly in the top 10 of my favorite foods. When I was little, my family would have special dinners at this kick-ass buffet in Oklahoma City. I tried and liked lots of dishes, but I would have happily eaten nothing but egg rolls and that spicy mustard. ♡

In my 12 years of veganism, I’ve tried lots of different options for vegan eggrolls, and they’re invariably disappointing. Either the wrapper isn’t crispy enough, or the filling is bland and lacks seasoning.

While my search for perfect vegan egg rolls continues, this Vegan Egg Roll in a Bowl ticks a lot of my take-out cravings!

Ingredients and Substitutions

  • Rice – The trick to fried rice is to use cold, dry rice. If you are good at planning ahead, making a pot the day before is best. But if you are short on time or tend to decide last minute what to make for dinner (like me), let me share a little trick with you. Cook the rice as you would normally, then spread it out on a parchment-lined baking sheet. Pop it into the refrigerator for as long as you can. The increased surface area that is exposed to the cool environment helps to dry the rice out quicker.

  • Cabbage – Most cabbage will work well in this recipe, but my favorite is savoy. I love the big curly leaves, and it really holds up well to the heat from the wok. No savoy? No problem! Standard green cabbage and Napa cabbage will all work great, but I wouldn’t use red. The bright purple, almost blue color red cabbage gives off as it cooks will stain the entire dish. To make this even easier, grab a bag of shredded coleslaw mix from the grocery store! It works great, and cuts down on prep time.

  • Carrots – I love having a bag of matchstick carrots on hand for stir fry, and they work perfectly in this Vegan Eggroll Fried Rice! If you don’t want to use bagged items, grab your handy grater or food processor to make quick work of three or four carrots.

  • Bell Peppers – Any color will do, but I really love the contrast the red pepper gives to the dish.

  • Frozen Peas

  • Just Egg – Totaly optional, but if you haven’t tried it, you should! It’s such an easy and tasty way to add old-school fried rice flavor to your dish! I pick up a bottle or two when they are on sale at Wegmans. It’s definitely a pricier item (about 4 dollars for 6 servings), but it’s so good!

  • White Pepper – This is the star of the show right here. White pepper gives the Vegan Eggroll Fried Rice the classic flavor. Be forewarned, it does carry a bit of heat, so if you are completely opposed to any kind of spice, I would start with half a teaspoon and then add until it’s at a level you enjoy.

  • Black Pepper – Along with white pepper, black pepper is crucial for the eggroll flavor! Use fresh ground if possible.

  • Ginger Powder

  • Soy sauce – For a gluten-free option, choose Tamari, Braggs liquid aminos, or gluten-free soy sauce.

How to make Vegan Eggroll Fried Rice

Cook and Cool the Rice

White rice spread out on a large sheet of parchment paper to dry out a bit.

Add 1 cup of white rice and 1 1/4 cup of water to a small saucepan. Bring to a boil over high heat, cover, and reduce heat to low. Allow to cook undisturbed for 15 to 17 minutes. Remove the lid and fluff with a fork.

There are two ways to make sure you have perfect rice for fried rice:

  1. If you make the rice the day before, let the pan cool down a bit, and then toss the pot in the refrigerator to cool overnight.
  2. Make the rice earlier in the day, at least an hour before you plan on cooking. Spread the cooked rice out on a parchment-lined baking sheet and place in the refrigerator to cool.

Prep the Veggies

ingredients for Vegan Eggroll Fried Rice including several plates and dishes arranged full of colorful vegetables including shredded cabbage, carrots, and diced peppers.

Since the fried rice cooks quickly, it’s best to have all your ingredients prepped and ready to go before you start.

First, shred your carrots and cabbage and set them aside. Next, dice the bell peppers and onions into similarly-sized bits.

Measure out the ginger, soy sauce, and white pepper.

Have everything close at hand when you start heating your wok.

Cook the Just Egg

A bottle of just egg in front of an array of vegetables ready for stir fry.

Just Egg takes literally seconds to cook! You can skip this step or save it for the end. Add 1/4 cup of Just egg to a preheated non-stick skillet.

** Sidebar, I love the Brooklyn Steel 10″ Double Handled Venus Pan I received in my Spring Alltrue Box this year!**

Bright blue skillet with scrambled just egg along side a dish of shredded carrots and white rice.

When the Just Egg is done, move to a small dish and set aside.

Cook the Veggies

Wok full of shredded cabbage.

Time to go! Add 2 tablespoons of canola oil to a large wok. Set it over medium-high heat. Allow to heat for 30 seconds or so, until the oil starts to shimmer.

Carefully add the onions and a sprinkle of salt. Cook for 1 to 2 minutes or until barely translucent.

Add the cabbage and cook until it just begins to wilt about 2 to 3 minutes.

Sprinkle 1 Tablespoon of soy sauce onto the cabbage and toss well.

Throw in the carrots and bell pepper. Toss well with the cabbage and onions.

Wok full of shredded cabbage and carrots and bell peppers ready for the vegan eggroll fried rice!

Fry the Rice

Vegan Eggroll fried rice, colorful veggies including shredded cabbage, carrots, bell peppers are in a wok.

Time to fry the rice!

Move as many of the veggies as you can to one side of the pan. Add your field rice, and turn the stove burner to high. Add the remaining oil to the bare side of the pan, then add chilled rice, soy sauce, white pepper, black pepper, and ginger.

Mix everything together, and keep things moving in the pan. Stir every 15 seconds or so, making sure to keep an eye out for sticking rice or burning bits. *NOTE* If at any point you feel the heat is too high, turn it down, but not too low! Good fried rice requires high heat! *

Keep string the rice and veggies for 5 or 6 minutes, or until everything is well incorporated and your rice is starting to brown just slightly. Remove from heat and add the sesame oil.

Close up of finished Vegan Eggroll fried rice dish still in wok.

Season your Vegan Eggroll Fried Rice, and Serve!

When your rice is done cooking, try a bite and add more soy sauce, rice wine vinegar, white pepper, or sesame oil, depending on your taste. I like to mix in some of the Just Egg as I plate, rather than in the wok. Finish the dish with lots of fresh herbs and green onions and, of course, a ton of spicy mustard!

What to Serve With Vegan Eggroll Fried Rice

Try one of these recipes to serve alongside this vegan fried rice:

Egg roll in a bowl, colorful veggies including shredded cabbage, carrots, bell peppers are in a white bowl next to a dish of soy sauce and some more vegan egg.

Vegan Eggroll Fried Rice

This quick, delicious dinner packs all your favorite flavors from eggrolls in a much healthier package! One pan, a little prep, and about 30 minutes is all you need to satisfy your takeout cravings!
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Servings 5

Ingredients
  

  • 3 tablespoons neutral oil, divided I used canola
  • 3 cups cooked and chilled rice
  • 1 onion, diced
  • ½ of a large cabbage, shredded (about 3 cups) Napa, Savoy, or green all work.
  • 1 bell pepper, diced
  • 1 cup shredded carrots
  • 1 cup frozen peas
  • 4 tablespoons soy sauce, or more to taste
  • 1 teaspoon white pepper
  • 20 grinds fresh black pepper
  • ½ teaspoon sesame oil
  • 4 tablespoons Just Egg

Instructions
 

  • First, cook the Just Egg according to the package directions. Set aside.
  • Set a large wok over medium-high heat. Add one tablespoon of oil and allow to heat for about 30 seconds. Throw in the onions and a sprinkle of salt. Cook until barely translucent and fragrant.
  • Add the cabbage and 1 tablespoon of soy sauce. Toss well with the onions until the cabbage is just starting to wilt. Add the carrots, bell pepper, and peas. Keep moving things around until the veggies are cooked but not mushy, about 5 minutes.
  • Move everything to the side of the wok, then add the remaining oil, rice, soy sauce, white pepper, black pepper, and ginger. Stir well until the rice is coated in the oil, then mix with the veggies. Keep moving things around in the wok, giving a good stir every 20 seconds or so. Letting things rest between stirs will help crisp up the bottom a bit! Keep cooking until the rice is lightly brown. Remove from heat and mix in the sesame oil. Taste for seasoning and add more soy sauce if needed.
    Serve with the Just Egg, green onions, fresh basil, spicy mustard, or chili paste.

I hope you like this dish! It’s one of my favorites. If you make it, let me know! You can leave a review here or tag me on Instagram @vegans_for_dinner.

Thanks a bunch <3

Sonia

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