Healthy Shrimp Egg Roll In A Bowl is an easy recipe, requiring 20 minutes and 1 skillet. All the delicious flavors of a classic egg roll, but with less calories, carbs and fat.
- Erica S.
I made this recipe for the first time last night, and my whole family devoured it. It's perfect for busy weeknights. I used a bag of coleslaw mix instead of chopping fresh veggies and substituted the shrimp for ground turkey. It was healthy and delicious.
SHRIMP EGG ROLL IN A BOWL IS A GREAT RECIPE.
I LOVE egg rolls! This 15 minute meal takes everything that is wonderful about them and serves it up bowl style. Here are some reasons I love this recipe.
Healthy - I didn't set out to specifically create a recipe that's good for you. I just like egg rolls and didn't have any wrappers. That said .. this one is low carb, low cal and with a few tweaks, paleo and whole30 compliant.
Easy - Not the kind of easy where you start out the recipe by chopping an onion. Real Life Easy. Use the recommended shortcuts and you won't chop a single vegetable AND dinner will be on the table in 15 minutes flat.
One Skillet- An easy recipe that only dirties one pot - come on! That is enough reason to make Egg Roll bowls happen.
This recipe has shortcut options .. use them, or don't, but when I'm making this easy weeknight meal, you can be sure I take advantage of Every. Single. One.
SHORCUTS:
- pre-chopped coleslaw mix - takes the place of slicing red cabbage, green cabbage and carrots.
- frozen garlic and ginger cubes - nobody likes mincing garlic and ginger - frozen cubes taste just as great as the fresh version
- shrimp - swapping shrimp for ground pork is a high protein option that cooks FAST, added bonus, it's delicious
I hope that you give this recipe a shot. It's one that is on regular rotation at my house. If you can't wrap your mind around the idea of eating an egg roll in a bowl and just want traditional egg rolls, try my healthy air-fryer egg rolls (with a delicious dipping sauce). The recipe is very similar to this deconstructed egg roll, you just bundle up the filling into an egg roll wrapper!
-Bailey
INGREDIENTS
- sesame oil - a nutty, earthy tasting oil used frequently in Asian cuisine, can be bought at grocery store
- garlic - use fresh minced garlic cloves, or save time by using frozen crushed garlic or garlic paste
- ginger - I like to purchase frozen crushed ginger, but you can also opt to use fresh ginger
- Chinese 5 spice - a blend of commonly used Chinese spices (star anise, cloves, cinnamon, peppercorns and fennel seeds), purchase in spice aisle at local grocery
- soy sauce - opt for a low-sodium soy sauce
- rice wine vinegar - made from fermented rice and less acidic then traditional white vinegars
- shrimp - purchase raw, medium sized shrimp that are peeled and deveined
- coleslaw mix - go classic, or pick out a broccoli slaw or fun veggie mix, located by the pre-mixed salads
- carrots - shred your own or save time and purchase pre-shredded
- green onions - fresh green onions are best, you can use the white and green parts
- rice - purchase your favorite style rice (brown, jasmine, or even use cauliflower rice) - purchasing frozen rice is a great time saver
** see full recipe for quantities
INSTRUCTIONS
Step 1: Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, sauté for 1 minute.
Step 2: Add the Chinese five-spice, soy sauce, rice vinegar and shrimp to the skillet. Sauté 1-2 minutes per side until cooked through. Remove shrimp and set aside.
Step 3: To the same skillet, add coleslaw mix and carrots. Sauté until veggies are tender. Add shrimp back into the skillet.
Step 4: Serve over your choice of prepared rice (or cauliflower rice) and top with green onions to garnish.
Hint: Using a "fancy" cabbaged based bagged salad or veggie mix is a great way to up the nutrition of this recipe. There are TONS of options in the pre-made salad section of most grocery stores.
SUBSTITUTIONS
gluten free - sub coconut aminos for soy sauce
low carb - skip traditional rice and use cauliflower rice, omit carrots
paleo - skip traditional rice and use cauliflower rice in it's place
shrimp - use any protein you like, ground beef, ground turkey, ground chicken or shredded chicken would all be great options
rice - Thai jasmine rice is the most traditional option, but brown rice, regular white rice and cauliflower rice all all delicious options
VARIATIONS
Spicy - add some red pepper flakes at the same time that you add the Chinese five spice, you can also top your egg roll bowl with sriracha sauce (or your favorite hot sauce)
Easy - use store bought frozen rice and garlic, sub shrimp for pre-cooked rotisserie chicken
Traditional Egg Roll - make the recipe as written, but wrap the filling into egg roll wrappers and bake or air fry instead of serving in a bowl
STORAGE
Left over Egg Roll Bowls can be stored in the refrigerator for up to days. Pre-portion into individual containers for easy meal prep or store all leftovers together in one airtight container. To warm, microwave for 1-2 minutes OR heat in a skillet over medium heat until warmed through.
Cooked veggies don't freeze well. They can become soggy. For this reason, I do not recommend doubling and freezing this recipe.
FAQ'S - SHRIMP EGG ROLL IN A BOWL
Yes. Follow recipe directions as written, but don't cook shrimp 1-2 minutes per side in the skillet. Instead, just put shrimp in pan with soy sauce mixture long enough for it to warm through and then remove.
I have made this recipe with may types of rice, cauliflower rice and even served it with no rice at all. It's delicious every time.
Recipe
Print📖 Recipe
Egg Roll In A Bowl
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 Bowls 1x
- Category: Quick Recipes
- Method: Stovetop
- Cuisine: Asian
Description
Healthy Shrimp Egg Roll In A Bowl is an easy recipe, requiring 20 minutes and 1 skillet. All the delicious flavors of a classic egg roll, but with less calories, carbs and fat.
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic, minced (or use 3 frozen crushed garlic cubes)
- 1" ginger, grated (or use 2 frozen crushed ginger cubes)
- 1 teaspoon Chinese five-spice
- 2 ½ tablespoons soy sauce (sub coconut aminos if gluten-free)
- 1 teaspoon rice vinegar
- 1 pound medium uncooked shrimp, peeled and deveined
- 1 16 oz.package coleslaw mix
- ½ cup shredded carrots
- 2-3 cups prepared rice for serving *
- OPTIONAL: sliced green onions and toasted sesame seeds for garnish
Instructions
- Heat the sesame oil in a large skillet over medium heat. Add garlic and ginger and sauté for about 1 minute. (1 tablespoon sesame oil, 3 garlic cloves, 1" grated ginger)
- Add the Chinese five-spice, soy sauce, rice vinegar and raw shrimp to the skillet. Sauté shrimp for 1-2 minutes on each side until they are no longer translucent. Do not overcook. (1 teaspoon Chinese five spice, 2 ½ tablespoons soy sauce, 1 teaspoon rice vinegar, 1 pound shrimp)
- Add the coleslaw mix and shredded carrots. (16 ounces coleslaw mix, ½ cup shredded carrots)
- Serve over your choice of rice and top with green onions and/or toasted sesame seeds for garnish. (2-3 cups prepared rice)
Notes
Prepared Rice - frozen rice in streamable microwave bags taste incredible and make this recipe very easy. Thai Jasmine rice is the most traditional, but I have made this recipe with brown rice, cauliflower rice and plain white rice. Use what you have!
Jessi
Hi! I am making this for moms for our meal swap. Do I just make it all and give it to them in a casserole dish and they just reheat in the oven?
Erica S.
I made this recipe for the first time last night, and my whole family devoured it. It's perfect for busy weeknights. I used a bag of coleslaw mix instead of chopping fresh veggies and substituted the shrimp for ground turkey. It was healthy and delicious.