Egg Roll in a Bowl
This Egg Roll in a Bowl is the perfect weeknight meal. It’s a fuss free recipe that’s loaded with healthy vegetables and protein. Plus, you only need one pan and about 25 minutes to get this meal on the table.
Why You’ll Love This Recipe
Minimal effort with maximum flavor. This recipe is easy to make and comes together quickly. Plus, its loaded with flavor.
Customizable. You can easily customize this recipe to your liking.
Clean up is a breeze. You only need one pan for this recipe, making clean up a breeze!
Recipe Ingredients
- Shrimp – For this recipe, you’ll need one pound of shrimp. Peel and devein the shrimp. Make sure to pat them dry with a paper towel before seasoning with kosher salt and cracked black pepper.
- Avocado Oil – For this recipe, you’ll need two tablespoons of avocado oil. Avocado oil is best because it is a neutral oil and doesn’t impart any flavor on the rest of the ingredients. Vegetable oil would also work well.
- Vegetables – For this recipe, you’ll need diced yellow onion, julienned carrots (matchsticks carrots work too) and thinly sliced green cabbage.
- Ginger / Garlic – You’ll need minced garlic and ginger for this recipe. Be sure to peel the fresh ginger before mincing it.
- Seasoning – Season this dish with kosher salt and cracked black pepper.
- Low Sodium Soy Sauce – Be sure to season this dish with low sodium soy sauce. It adds extra flavor that’s hard to resist.
- Garnish – Garnish this dish with freshly chopped green onion or chives. Serve over rice or ramen noodles.
Variations
- Swap the protein. Option to use diced chicken or pork instead of shrimp egg roll.
- Make it vegetarian. Use tofu instead of shrimp for a vegetarian option.
- Swap the carb. Option to use rice instead of ramen noodles as the base.
Expert Tips
Pat the shrimp dry with a paper towel before seasoning with kosher salt and cracked black pepper. This helps the shrimp get a nice sear.
Only cook the shrimp for 2-3 minutes per side. Smaller shrimp will require less time.
Do not overcook the cabbage. By adding the cabbage last, you will prevent it from getting soggy.
How to Make
Cook the Shrimp
Heat avocado oil in a pan over medium high heat. Once hot, add the prepared shrimp. Saute until cooked through. Remove the shrimp from the pan.
Saute the Vegetables
Next, in the same pan add the diced onion, minced garlic and minced ginger. saute until soft. Then, add the julienned carrots. Saute for 2-3 minutes. Finally add the cabbage and low sodium soy sauce. Taste and season with kosher salt and cracked black pepper accordingly.
Assemble
Once the vegetables have softened to your liking, add the shrimp back in toss well and enjoy. Option to serve over ramen noodles or rice. You can also top with chopped scallion and sriracha for some spice.
How to Store
Store any leftovers in an airtight container in the refrigerator for two to three days. Reheat in the microwave until warmed through.
Frequently Asked Questions
Yes, but it is best enjoyed immediately as the cabbage will continue to soften overtime.
I did not, however you can if you prefer!
Other Shrimp Recipes to Consider Trying
Egg Roll in a Bowl
Equipment
- 1 large nonstick saute pan
- 1 small mixing bowl dressing
Ingredients
Egg Roll in a Bowl
- 1 lb. shrimp, thaw, peel and devein
- pinch kosher salt, to season the shrimp
- few turns cracked black pepper, to season the shrimp
- 2 tablespoons avocado oil, to saute the shrimp, then the vegetables
- 1 medium yellow onion, diced, about 1 cup
- 2 teaspoons garlic, minced, about 2 cloves
- 1 teaspoon ginger, minced
- ½ cup carrots, julienne or matchstick carrots
- 1.5 cups green cabbage, thinly sliced
- 2 tablespoons low sodium soy sauce
- kosher salt, to taste
- cracked black pepper, to taste
Garnishes
- chopped green onion, optional
- sriracha, optional
Instructions
Cook the Shrimp
- Heat avocado oil in a pan over medium high heat. Once hot, add the prepared shrimp. Saute until cooked through. Remove the shrimp from the pan.
Saute the Vegetables
- Next, in the same pan add the diced onion, minced garlic and minced ginger. saute until soft. Then, add the julienned carrots. Saute for 2-3 minutes. Finally add the cabbage and low sodium soy sauce. Taste and season with kosher salt and cracked black pepper accordingly.
Assemble
- Once the vegetables have softened to your liking, add the shrimp back in toss well and enjoy. Option to serve over ramen noodles or rice. You can also top with chopped scallion and sriracha for some spice.
12 Comments on “Egg Roll in a Bowl”
Can I use cooked shrimp instead? Thank you
Yes, I would make the recipe as is (minus the raw shrimp) and add the cooked shrimp towards the end, just to warm it up.
Where did the recipe with chicken and zucchini go for this?! Help! I loved that one!
It’s the same recipe, just swap chicken for shrimp! And add zucchini!
Hopefully I didn’t kill the “healthyish” factor but I added a little chili crisp and kimchi to give this some heat. My husband likes spicy and he couldn’t stop raving about this recipe. Delish! Thank you!
Sounds yummy! Thank you for the review!
So delicious ! Substituted chicken with shrimp and served over pad Thai noodles ❤️
So happy to hear that!
I made this with ground turkey – because that’s what I had and what needed to be used – and put it over a bowl of ramen. It was delicious and very very filling – high volume low macro meal – I loved it. I’ll definitely be making it again and next time may add broccoli and/or snow peas.
Substituted red peppers for carrots because of my husband’s allergy, and this was still really delicious and will be added into our rotation! We really enjoyed the flavors and sauce!
I have tried various egg roll type recipes before, but the sauce in this one stands out. I doubled the recipe and I am so glad I did. I recommend you do the same because my husband and almost teenager son nearly ate it all. I will be making this again!
Delicious!! Healthy tasty and satisfying. Was a hit with the bf too!