Healthy Shrimp Egg Roll in a Bowl is an easy, low-carb, high-protein recipe, ready in 20 minutes with just 1 skillet. It offers all the delicious flavors of a classic egg roll, but with fewer calories and carbs.
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.
- Erica S.
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Bailey's Thoughts ...
I LOVE egg rolls! This 20-minute meal takes everything that is wonderful about them and serves it up bowl style. It’s the kind of meal you’ll make once and wonder why you didn’t think of it sooner. It’s packed with bold flavors, but it’s light enough to leave you feeling satisfied, not stuffed. Plus, it's high protein and comes together in just 20 minutes with minimal fuss—what’s not to love?
The shrimp cook up tender and juicy, with a kick of garlic, ginger, and Chinese five-spice. Toss in some crunchy cabbage and carrots, and you’ve got a dish that’s as texturally satisfying as it is flavorful. The whole thing is bathed in a light, tangy sauce made from sesame oil, rice vinegar, and just a touch of sweetness. It's fresh, vibrant, and somehow feels indulgent without the heaviness of a fried egg roll.
If you’re in a rush (or just not a fan of chopping veggies), grab pre-shredded coleslaw mix to skip the slicing and dicing. Frozen garlic and ginger cubes work like a charm, too—no shame here. And if your family isn’t into seafood, just swap out the shrimp for ground pork—it’s just as tasty and still quick to cook.
-Bailey
P.S. If you love this, you should definitely try my Healthy Air-Fryer Egg Rolls.
INGREDIENTS
Sesame oil: Look for toasted sesame oil for the best flavor.
Garlic/Ginger: Fresh is ideal, but frozen minced garlic and/or cubes are a convenient shortcut that work really well.
Chinese five-spice: Adds a fragrant, warm depth to the dish—look for it in the spice aisle.
Soy sauce: Adds umami and saltiness to the sauce.
Rice vinegar: Select unseasoned rice vinegar.
Shrimp: Fresh or frozen, peeled and deveined shrimp work best for this healthy shrimp egg roll.
Coleslaw mix: Pre-shredded coleslaw mix saves time—look for one with cabbage and carrots.
Shredded carrots: Pre-shredded carrots are convenient, but you can also buy whole carrots and shred them yourself.
Rice: White or brown rice works well; use leftover rice for a quicker prep.
Green onions: Fresh green onions add crunch and a mild onion flavor for garnish.
Sesame seeds: Optional garnish; toasted sesame seeds add crunch and a nutty finish.
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
Sesame oil: Can be substituted with avocado oil for a neutral oil flavor, though it will lack the distinctive nuttiness of sesame oil.
Garlic: Fresh garlic can be replaced with garlic paste or frozen garlic cubes for convenience. Use 1 teaspoon of paste or 1 cube per clove of garlic.
Ginger: Fresh ginger can be substituted with ginger paste or frozen ginger cubes. Use 1 teaspoon of paste or 1 cube per inch of fresh ginger.
Chinese five-spice: If you don’t have Chinese five-spice, you can make your own by combining 1 teaspoon cinnamon, ½ teaspoon cloves, and ¼ teaspoon anise. Alternatively, pumpkin pie spice can be used as a substitute, though it will be a bit milder and sweeter.
Soy sauce: Can be substituted with coconut aminos for a gluten-free alternative. Low- sodium soy sauce can also be used as a 1:1 swap.
Rice vinegar: Can be swapped with apple cider vinegar or rice wine vinegar.
Shrimp: If shrimp isn't your thing, swap it out for ground pork or ground chicken. Unlike shrimp, these meats won’t overcook quickly, so you can cook them right in the pan without worrying. Just add the veggies directly in with the meat and let everything cook together.
Coleslaw mix: A mix of shredded cabbage and shredded carrots can be used as a substitute if coleslaw mix is unavailable.
Shredded carrots: Can be replaced with shredded zucchini or shredded bell peppers for a different texture and a slightly sweeter flavor.
Rice: Brown rice, white rice, or cauliflower rice can be used depending on preference.
Green onions: Chopped red onions or shallots can be substituted.
Sesame seeds: If unavailable, toasted sunflower seeds can provide a similar crunch. You can also omit.
VARIATIONS
Gluten-Free: Use coconut aminos instead of soy sauce and serve with cauliflower rice or gluten-free rice for a fully gluten-free meal.
Low Carb: To make this recipe lower in carbs, skip the shredded carrots and use cauliflower rice instead of regular rice.
Dairy-Free: Already is!
Vegetarian: Replace the shrimp with tofu or tempeh for a plant-based version. Sauté until crispy and then follow the rest of the recipe as written.
Spicy: To ad heat, sprinkle red pepper flakes or drizzle sriracha sauce on top. Adding sweet chili sauce with the soy sauce and vinegar mixture can also kick up the heat a notch.
Extra Veggies: Add extra green cabbage, red cabbage, diced broccoli, cauliflower, snow peas, or a premixed vegetable blend. Both fresh and frozen work well for this recipe.
STORAGE
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freezing is not recommended as the shrimp may become tough and the veggies may lose their texture once thawed.
Reheat: Reheat on the stovetop over medium heat, adding a splash of water or broth to help maintain moisture. Alternatively, you can use the microwave in 30-second intervals, stirring in between. For the best texture, reheating on the stovetop is preferred.
FAQ'S - Deconstructed Egg Roll Bowl
Yes, you can use pre-cooked shrimp. Simply add them to the skillet with the soy sauce mixture and heat until warmed through, then remove. This adjustment helps prevent overcooking the shrimp.
This recipe pairs well with various types of rice, including white rice, brown rice, or cauliflower rice. Choose based on your preference or dietary needs.
Related
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Pairing
These are my favorite desserts to serve with this recipe:
Recipe
Egg Roll In A Bowl
- Total Time: 20 minutes
- Yield: 4 Bowls
Description
Shrimp Egg Roll in a Bowl is a healthy, low-carb meal that brings all the flavors of a traditional egg roll without the wrappers. With juicy shrimp, cabbage, and a simple sesame oil-based sauce, this easy recipe is perfect for busy weeknights.
Ingredients
- Sesame oil (1 tablespoon | 15 ml)
- Garlic (3 cloves, minced | 9g)
- Ginger (1" piece, grated | 2.5 cm)
- Chinese five-spice (1 teaspoon | 2g)
- Soy sauce (2 ½ tablespoons | 37 ml)
- Rice vinegar (1 teaspoon | 5 ml)
- Shrimp (1 pound | 450g, peeled and deveined)
- Coleslaw mix (16 oz | 454g)
- Shredded carrots (½ cup | 60g)
- Rice (2-3 cups prepared | 360-540g)
- Green onions (Optional, for garnish)
- Sesame seeds (Optional, for garnish)
Instructions
-
Heat sesame oil (1 tablespoon) in a large skillet over medium heat. Add garlic (3 cloves) and ginger (1") and sauté for about 1 minute until fragrant.
-
Stir in Chinese five-spice (1 teaspoon), soy sauce (2 ½ tablespoons), and rice vinegar (1 teaspoon), mixing to combine.
- Add shrimp (1 pound) to the skillet and sauté for 1-2 minutes on each side until the shrimp are opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
-
Add coleslaw mix (16 oz) and shredded carrots (½ cup) to the skillet and stir until softened, about 2-3 minutes.
- Add the cooked shrimp back into the skillet and stir to combine with the vegetables.
- Serve the mixture over rice (2-3 cups) and garnish with green onions and sesame seeds if desired.
Notes
Rice: Frozen rice in microwaveable bags is a total game changer—quick, easy, and surprisingly tasty. While Thai Jasmine rice is the most traditional, I’ve made this recipe with everything from brown rice to cauliflower rice, and plain white rice works just fine too. Use whatever you have on hand
Gluten-Free: Use coconut aminos instead of soy sauce and serve with cauliflower rice or gluten-free rice for a fully gluten-free meal.
Dairy-Free: Already is!
Vegetarian: Replace the shrimp with tofu or tempeh for a plant-based version. Sauté until crispy and then follow the rest of the recipe as written.
Spicy: To ad heat, sprinkle red pepper flakes or drizzle sriracha sauce on top. Adding sweet chili sauce with the soy sauce and vinegar mixture can also kick up the heat a notch.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat on the stovetop over medium heat, adding a splash of water or broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 Bowl
- Calories: 226
- Sugar: 6.8 g
- Sodium: 135 mg
- Fat: 8.2 g
- Carbohydrates: 14.1 g
- Protein: 26.3 g
- Cholesterol: 66.7 mg
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.