Egg roll in a bowl

I made a plant based version of egg roll in a bowl for dinner that was delicious and only 2 weight watchers points! Makes four servings! 🤗🙌🤗🙌🤗

A few of the ingredients in this recipe (like jarred minced garlic and ginger, and packaged shredded vegetables) are store-bought convenience foods, prepped and ready to go, making this recipe one of those throw-it-together-in-a-minute dinners.
Thanks to jonathan

Ingredients
Cabbage (all varieties)
4 cup(s), Or buy a bag of fresh coleslaw mix
Soy sauce
1/4 cup(s)
Cooking spray
4 spray(s)
Jarred minced garlic
2 tsp
Minced ginger
2 tsp
Shredded carrots
6 oz
Red bell pepper
1 medium, thinly sliced
Toasted sesame oil
1 1⁄2 Tbsp
Scallions
1 Tbsp, thinly sliced, for garnish
MorningStar Farms Veggie griller crumbles 1 pound(s)

1 Coat medium nonstick skillet with nonstick
spray and heat over medium-high. Add veggie crumbles, slaw, scallions, garlic, and ginger.
2 Stir in soy sauce, rice vinegar, and oil.
3 Divide mixture among 4 bowls. Garnish with optional chopped scallions and hot sauce.
Serving size: about 2 cups

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