vegan egg roll bowl, glass noodles, carrots, red cabbage, chives, Mu Err mushrooms, sesame oil, sesame seeds, chili

Deconstructed Egg Roll Bowl

Ingredients (2 servings)

  • 40 g veggie mince (e.g. based on soy or pea)
  • 8 tbsp tamari or soy sauce (or 6 tbsp and 2 tbsp fish sauce)
  • 1 tsp chili paste / sambal oelek
  • 15 g dried Mu Err mushrooms
  • 125 g glass noodles
  • 1 onion
  • ¼ red cabbage or 1 kohlrabi
  • 2 carrots
  • 1 chili
  • 1 tbsp coconut oil
  • ¼ bunch green onions
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar (optional)
  • 2 tbsp sesame seeds


  1. Combine tamari, fish sauce and chili paste in a small bowl and soak veggie mince in that bowl.
  2. Soak Mu Err and glass noodles in boiling water in two separate bowls.
  3. Slice the cabbage into 2cm thick strips.
  4. Slice carrots.
  5. Peel and slice the onion.
  6. Mince chili and green onions.
  7. Slice Mu Err mushrooms while removing the stem.
  8. Heat coconut oil in a large pan over high heat.
  9. Sauté onion.
  10. Add chili, carrots, and cabbage one after another.
  11. Divide glass noodles in bowls.
  12. Add the veggie mince and Mu Err mushrooms.
  13. Divide the pan’s content on top of the glass noodles, drizzle some sesame oil (and optionally rice vinegar), and stir.
  14. Top with sesame seeds and green onions and serve.

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