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15-Minute Shrimp Egg Roll in a Bowl

A quick and delicious meal that brings all the flavors of traditional egg rolls without the hassle of deep frying, ready in just 15 minutes.
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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, Asian Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.5 tbsp olive oil A good-quality extra virgin olive oil adds flavor and promotes healthy cooking.
  • 1 small onion, diced Sweet onions work best, but yellow or red varieties can work as well.
  • 5 cups cabbage, shredded Green or Napa cabbage adds that authentic crunch.
  • 1/2 cup carrots, julienned Freshness is key here; thin strips retain more flavor.
  • 1 tbsp garlic, minced Fresh garlic provides a vibrant kick.
  • 1 tsp fresh ginger, grated Adds warmth and a bit of zing.
  • 1 tbsp sesame oil Opt for toasted sesame oil for a more robust taste.
Protein
  • 1 lb shrimp, peeled, deveined, and tails removed Try to buy fresh shrimp or sustainably sourced frozen.
Sauces and Seasonings
  • 1/3 cup soy sauce A low-sodium variant allows for control of salt levels.
  • 1 tbsp rice wine vinegar Adds a gentle tang.
  • 1.5 tbsp chili sauce Sriracha or another favorite chili sauce adds heat and flavor.
  • 1 tbsp sesame seeds For garnishing; toasted sesame seeds deepen the flavor.

Method
 

Preparation
  1. Start by dicing the onion, shredding the cabbage, julienning the carrots, mincing the garlic, and grating the ginger.
  2. Slice the green onions, separating the white parts from the green tops.
Cooking
  1. In a large skillet or wok, add 1.5 tbsp olive oil and heat over medium-high heat.
  2. Add the diced onion to the skillet and sauté for about 2-3 minutes until soft and fragrant.
  3. Toss in the cabbage, carrots, garlic, and ginger. Sauté for about 8-10 minutes until the cabbage is tender yet still crunchy.
  4. Push the cooked veggies to the sides of the skillet to create a well in the center, add 1 tbsp sesame oil into the well and let it heat for 30 seconds.
  5. Place the shrimp inside the well and cook until they turn pink and opaque, about 2-4 minutes.
  6. Pour in the soy sauce, rice wine vinegar, and chili sauce, cooking everything together for another minute.
  7. Dish the mixture into bowls and garnish with reserved green onion tops and sesame seeds.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To avoid overcooking shrimp, give them plenty of room in the pan.