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Egg Roll In A Bowl Recipe

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3.9 from 7 reviews

Egg Roll In A Bowl is a quick and flavorful one-skillet dish inspired by the classic egg roll, featuring sautéed shrimp, crunchy coleslaw mix, and shredded carrots in a savory soy and ginger sauce. Served over rice, this low-carb, easy-to-make meal delivers all the delicious tastes of an egg roll without the wrapper, making it perfect for a healthy weeknight dinner.

Ingredients

Main Ingredients

  • 1 tablespoon sesame oil (15 ml)
  • 3 cloves garlic, minced (9g)
  • 1-inch piece ginger, grated (2.5 cm)
  • 1 teaspoon Chinese five-spice powder (2g)
  • 2 1/2 tablespoons soy sauce (37 ml)
  • 1 teaspoon rice vinegar (5 ml)
  • 1 pound shrimp, peeled and deveined (450g)
  • 16 ounces coleslaw mix (454g)
  • 1/2 cup shredded carrots (60g)
  • 2-3 cups cooked rice (360-540g)

Optional Garnishes

  • Green onions, sliced
  • Sesame seeds

Instructions

  1. Heat sesame oil: In a large skillet over medium heat, warm 1 tablespoon of sesame oil. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant, which allows the aromatics to infuse the oil and build a flavorful base.
  2. Add seasonings: Stir in 1 teaspoon Chinese five-spice powder, 2 1/2 tablespoons soy sauce, and 1 teaspoon rice vinegar. Mix well to combine all the flavors into a savory sauce that will coat the shrimp and vegetables.
  3. Cook shrimp: Add the peeled and deveined shrimp to the skillet. Sauté for 1-2 minutes on each side until they turn opaque and are just cooked through. Remove the shrimp from the skillet and set aside to avoid overcooking.
  4. Sauté vegetables: Add the coleslaw mix and shredded carrots to the same skillet. Stir and cook for 2-3 minutes until the vegetables soften slightly but still retain some crunch.
  5. Combine shrimp and vegetables: Return the cooked shrimp to the skillet and stir everything together, allowing the flavors to meld for another minute over heat.
  6. Serve: Spoon the shrimp and vegetable mixture over prepared rice. Garnish with sliced green onions and a sprinkle of sesame seeds if desired, adding freshness and texture to the dish.

Notes

  • Use day-old rice for best texture when reheating and serving.
  • For a lower-carb option, serve over cauliflower rice instead of traditional rice.
  • Adjust soy sauce quantity for salt preference and dietary needs.
  • Feel free to substitute shrimp with chicken or tofu for a different protein.
  • Leftovers keep well in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/egg-roll-in-a-bowl-recipe/