Egg Roll in a Bowl
This Egg Roll in a Bowl is the perfect weeknight meal. It’s easy to make, loaded with healthy vegetables and protein.
Servings: 4 servings
Calories: 174kcal
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.
Notes
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.Nutrition
Serving: 1serving or 1/4 of the dish. Does not include ramen. | Calories: 174kcal | Carbohydrates: 8g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 947mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2903IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 1mg