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A close-up of a deconstructed shrimp egg roll in a bowl with stir-fried cabbage, carrots, and savory shrimp.

Deconstructed Shrimp Egg Roll in a Bowl

This recipe captures all the addictive, savory-sweet flavor and satisfying texture of a classic shrimp egg roll filling, transformed into a quick and wholesome meal. By liberating the filling from the wrapper, you get a delicious, low-carb dish that comes together in a single skillet in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb raw shrimp, peeled, deveined, and tails removed
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp low-sodium soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 green onions, thinly sliced, for garnish
  • 1 tsp sesame seeds, for garnish

Equipment

  • Large skillet or wok
  • Tongs
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Garlic Press or Microplane Grater
  • Plate

Method
 

  1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
  2. To the same skillet, add the chopped onion and cook for 2-3 minutes until it begins to soften. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
  3. Immediately add the entire bag of coleslaw mix to the skillet. Toss continuously with tongs, allowing it to cook and wilt for 3-4 minutes until tender-crisp.
  4. Pour in the soy sauce and rice vinegar, and continue to toss everything together until the cabbage is evenly coated and has absorbed the flavors.
  5. Return the cooked shrimp to the skillet. Stir everything together to combine and allow the shrimp to heat through for about one minute.
  6. Turn off the heat completely. Drizzle the toasted sesame oil over the top, give it one final toss, and serve immediately garnished with sliced green onions and sesame seeds.

Notes

For best results, have all ingredients prepped and ready before you start cooking, as the process is very fast. Use high heat to ensure the vegetables stay tender-crisp and don't become soggy. Be careful not to overcook the shrimp; remove them from the heat as soon as they turn pink. For variations, try ground pork or chicken instead of shrimp, or add a teaspoon of sriracha for a spicy kick. This dish is great served on its own, over rice, or topped with crispy chow mein noodles for extra crunch.