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15-Minute Shrimp Egg Roll in a Bowl

A quick and delicious take on traditional egg rolls, this dish is packed with fresh ingredients and umami flavors, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Base
  • 1.5 tbsp olive oil For sautéing; extra virgin adds a lovely flavor.
  • 1 small onion, diced Yellow onion works best for sweetness.
  • 5 cups cabbage, shredded into thin strips Green cabbage is classic, but feel free to mix in Napa or purple for color.
  • 1/2 cup carrots, julienned or finely diced Freshly sliced offers the best crunch.
  • 1 tbsp garlic, minced Fresh is always preferable to jarred.
  • 1 tsp fresh ginger, grated This adds warmth and zest.
  • 1 tbsp sesame oil Use toasted sesame oil for a deeper flavor.
For the Shrimp and Sauce
  • 1 lb shrimp, peeled and deveined Fresh or frozen shrimp works perfectly!
  • 1/3 cup soy sauce Low sodium is great for controlling sodium levels.
  • 1 tbsp rice wine vinegar This adds a bright contrast.
  • 1.5 tbsp chili sauce Adjust according to your spice preference.
  • 4 pieces green onions, sliced White and green parts separated for added flavor layers.
  • 1 tbsp sesame seeds Toasted for garnish, these add a nice crunch.

Method
 

Cooking
  1. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
  2. Add the diced onion and cook for about 2-3 minutes until softened.
  3. Stir in the shredded cabbage, carrots, minced garlic, and grated ginger. Sauté for 8-10 minutes until the cabbage is tender but still crunchy.
  4. Push the veggie mix to one side and create a well in the center of the skillet. Drizzle in the sesame oil and let it heat for a minute.
  5. Add the peeled and deveined shrimp into the well and cook for 2-4 minutes until they turn pink and opaque.
  6. Gently fold the shrimp back into the vegetable blend, mixing them together harmoniously.
  7. Pour in the soy sauce, rice wine vinegar, and chili sauce, followed by the white and light green parts of the green onions. Cook for another minute to allow the flavors to meld.
  8. Transfer the mixture to bowls and garnish with the dark green parts of the green onions and a sprinkle of sesame seeds.

Notes

Do not overcook the shrimp; they cook very quickly, and overdoing it can lead to a rubbery texture. Store leftovers in an airtight container in the fridge for up to 3 days.