If you are anything like me, you love egg rolls as a treat with Chinese takeout. But sometimes, you just need a quick, healthy dinner at home. Enter — these Shrimp Egg Roll Bowls. All the savory, earthy flavor of takeout egg rolls with some added veggies and juicy shrimp! These egg roll bowls are quick and easy to make, healthier than takeout, and just as delicious! Even better, leftovers (if you manage to save any!) taste fantastic for lunch the next day. Top them off with my Spicy Duck Sauce for a sweet and spicy addition that takes them to the next level.
Classic ingredients like cabbage and scallions come together with elevated flavors like garlic and ginger for a truly mouthwatering bowl.
I hope you love these Shrimp Egg Roll Bowls as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Shrimp Egg Roll Bowls
Ingredients
- 1.5 lbs shrimp, peeled and deveined
- 3 tsp fresh ginger, minced (or 1 tsp powdered ginger)
- 5 cloves garlic, minced
- ¼ tsp ground coriander
- 1 medium head green cabbage shredded
- ½ medium head red cabbage shredded
- 8 oz beech or button mushrooms sliced
- ¼ cup low sodium soy sauce
- ¼ cup chicken stock
- 1 ½ tbsp sesame oil
- ½ cup scallions + more for topping sliced
- 2 eggs
- 6 medium wonton wrappers or tortillas
- ½ cup peanut oil
- olive oil
- black pepper to taste
- kosher salt to taste
- Spicy Duck Sauce for topping recipe linked above
Instructions
- Chop raw shrimp into 2-3 pieces, depending on size, to create bite size pieces. In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
- To the skillet, add the shrimp and lightly season with salt and pepper. Cook, stirring often, until lightly browned and cooked through, 5-6 minutes. Remove the shrimp and set to the side.
- To the pan, add another tablespoon of olive oil and reduce the heat to medium. Add the minced garlic, ginger, and ground coriander. Cook until aromatic, about 2 minutes, then add the shredded cabbages and mushrooms.
- Cook the vegetables, stirring frequently, until the cabbage is soft and wilted, about 8 minutes.
- Stir in the soy sauce, chicken stock, sesame oil, green onions, and cooked shrimp.
- Push the egg roll “filling” to the edges of the pan, leaving an open well in the center. Crack the eggs into the well and scramble them with a spatula as they cook, 1-2 minutes.
- When the eggs are just cooked, mix to incorporate them into the mixture.
- Keep the egg roll filling warm, over low heat, while you fry the wonton/tortilla strips. Heat the peanut oil to 350 °F, and slice the wrappers/tortillas into wide strips, about 4 inches long.
- Fry the strips in 3-4 batches, to avoid crowding. After 2-3 minutes or when the strips are golden brown, remove them to a paper towel lined plate and salt them while hot.
- Serve the egg roll filling in bowls, topped with the fried wrapper strips, extra scallions, and spicy duck sauce!
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