Crunchy Egg Roll Bowl Recipe

A modern, oil-free egg roll bowl with crispy air-fried tofu, fresh veggies, and zesty peanut sauce, all wrapped in rice paper. Perfect for a quick, healthy, and customizable meal with bold Asian fusion flavors.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Snacks & Appetizers

Cuisine: Asian Fusion

Servings: servings

Calories: 320kcal

Author: Samantha Jones

Ingredients

Rice Paper Wrappers, 8” diameter sheets (8 total)
Tofu, Firm, 1 block (14 oz)
Snow Peas, 1 cup
Red Bell Pepper, 1 medium
Carrot, 1 large
Shiitake Mushrooms, 8 pieces
Peanut Butter, 1/4 cup
Low-sodium soy sauce (alcohol-free), 1/4 cup
Garlic, 2 cloves, minced
Ginger, 1 tbsp, grated
Cilantro, 1/4 cup chopped
Cooked rice, 4 cups (1 cup per bowl)

Instructions

Marinate Tofu: Cube tofu, pat dry, and simmer in low-sodium soy sauce (alcohol-free), minced garlic, and grated ginger for 1 hour.
Prepare Air Fryer: Preheat at 375°F for 3 minutes. Lightly oil the basket to prevent sticking.
Roast Vegetables: Add tofu, snow peas, bell pepper, and mushrooms to the air fryer. Cook 8 minutes, flipping halfway.
Assemble Bowls: Soak rice paper in warm water for 8–10 seconds. Spread 1/4 cup cooked rice in each wrapper.
Add Fillings: Layer 3 tablespoons roasted vegetables, 1 tablespoon cilantro, and a drizzle of peanut sauce.
Seal and Serve: Fold the wrapper into a conical shape, securing with toothpicks if needed. Serve immediately.

Notes

Substitute wheat gluten wrappers for rice paper if preferred.
Frozen peas can replace fresh snow peas.
Ensure peanut butter is unsweetened and natural (no added sugars or oil).
Adjust marinade time to 1 hour minimum for optimal flavor absorption.

Nutrition

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