Go Back

Shrimp Egg Roll in a Bowl

A quick and easy take on traditional egg rolls, packed with shrimp and colorful vegetables for a healthy comfort food option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Comfort Food
Calories: 325
Ingredients Method Notes

Ingredients
  

For the main dish
  • 1.5 tbsp olive oil For sautéing the vegetables and shrimp.
  • 1 small onion, diced A sweet onion or yellow onion works well here.
  • 5 cups cabbage, shredded into thin strips Use fresh green cabbage for crunch; napa cabbage can also be a delicious alternative.
  • 0.5 cup carrots, julienned or finely diced Store-bought pre-julienned carrots can save time.
  • 1 tbsp garlic, minced Fresh garlic is recommended.
  • 1 tsp fresh ginger, grated Adds a fragrant zing.
  • 1 tbsp sesame oil Adds a nutty flavor.
  • 1 lb shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
  • 1/3 cup soy sauce Opt for low-sodium soy sauce if needed.
  • 1 tbsp rice wine vinegar Substitute with apple cider vinegar if desired.
  • 1.5 tbsp chili sauce Sriracha is a good choice.
  • 4 pieces green onions, sliced Reserve some for garnish.
  • 1 tbsp sesame seeds Toast lightly for enhanced flavor.

Method
 

Cooking
  1. In a large skillet over medium-high heat, heat the olive oil until shimmering.
  2. Add the diced onion and sauté for 2-3 minutes until translucent.
  3. Stir in the cabbage, carrots, garlic, and ginger, cooking for about 8-10 minutes until the vegetables are tender but still have some crunch.
  4. Make a well in the center of the skillet and add the sesame oil, heating for about 30 seconds until fragrant.
  5. Add the shrimp to the well, cooking for 2-4 minutes until pink and opaque, then stir to combine with the vegetables.
  6. Pour in the soy sauce, rice wine vinegar, and chili sauce, and toss in the green onions. Cook for another minute, stirring well.
  7. Serve in bowls and garnish with reserved green onions and a sprinkle of sesame seeds.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can meal prep by chopping vegetables ahead of time.