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–+ servings
Shrimp Egg Roll

Savory Shrimp Egg Roll in a Bowl for Quick Weeknight Dinners

A healthy and quick shrimp egg roll in a bowl packed with protein and vibrant veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 lb medium shrimp You can substitute with chicken or tofu for variation.
  • 1 tablespoon olive oil Great for cooking; enhances flavor and prevents sticking.
  • 4 cups shredded green cabbage Provides a crunchy base; napa cabbage or broccoli slaw makes a good replacement.
  • 1 cup shredded carrots Adds sweetness and bright color; feel free to use bell peppers for a twist.
  • ½ cup sliced green onions Offers fresh flavor; save some for a lovely garnish.
  • 3 cloves garlic, minced A must-have for aromatic goodness that boosts overall flavor.
For the Sauce
  • 2 tablespoons low sodium soy sauce Adds delicious umami; switch to coconut aminos for a gluten-free option.
  • 1 tablespoon rice vinegar Brings out tangy goodness.
  • 1 teaspoon sesame oil Infuses nuttiness; optional based on your taste preferences.
  • ½ teaspoon ground ginger Lends warmth and spice; fresh ginger is also a fantastic choice.
  • Salt and black pepper to taste; essential for enhancing flavor depth.
For Garnish
  • 1 tablespoon sesame seeds optional; adds texture and visual appeal.

Equipment

  • Large skillet or wok

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add 1 pound of medium shrimp and sauté for 2-3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp and set them aside.
  2. In the same skillet, add 3 cloves of minced garlic and ½ cup of sliced green onions. Stir and cook for about 1-2 minutes until fragrant.
  3. Add 4 cups of shredded green cabbage and 1 cup of shredded carrots to the skillet. Stir-fry for about 4-5 minutes until they are tender yet still crisp.
  4. Return the cooked shrimp to the skillet with the vegetables. Toss in 2 tablespoons of low sodium soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, ½ teaspoon of ground ginger, and adjust with salt and black pepper to taste. Stir well and cook for an additional 2-3 minutes.
  5. Remove from heat, adjust seasoning if needed, and serve in bowls garnished with reserved green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 2 days. You can freeze the dish for up to 1 month. For reheating, add a splash of water to keep the veggies crisp.

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