The Best Shrimp Egg Roll in a Bowl (Quick & Easy!)
This shrimp egg roll in a bowl recipe is the perfect weeknight dinner.
What I love about this dinner One Pan Meal is that it has all the flavor of an egg roll without the work of wrapping or deep frying. It’s protein-packed, veggie-loaded, and ready in 20 minutes.
I’ve been making this on busy weeknights when I’m craving takeout but want something nourishing. It makes great leftovers and easily reheats for lunch. You can switch up with ground chicken, pork, or tofu!
If you like this dish, you should try my Shrimp Sun-dried Tomato Pasta, Weeknight Chicken Tikka Masala with Rice,Chicken Fajita Casserole (with rice), or my Easy Chicken and Shrimp Fried Rice
Why You’ll Love This Dinner
Easy cooking: Everything comes together in one pan with minimal cleanup.
Healthy ingredients: Loaded with protein, fiber, and colorful veggies.
Versatile meal: Works with shrimp, chicken, pork, or tofu — and you can use whatever veggies you have on hand.
Ingredients for Shrimp Egg Roll in a Bowl
Shrimp – cooks quickly and adds lean protein and flavor.
Garlic + ginger – the base of that classic takeout aroma and flavor.
Tamari (or soy sauce) – gives depth and umami; use low-sodium if you prefer.
Sesame oil – adds that nutty, toasty flavor.
Fish sauce – boosts the savory flavor; a little goes a long way.
Rice vinegar – adds brightness and balance.
Shredded cabbage & shredded carrots – make up the veggie “slaw” base that mimics the inside of an egg roll.
Water chestnuts – give the dish a perfect crunchy texture.
Sriracha mayo – creamy, spicy topping that ties it all together.
Substitutions and Variations
Use ground pork, turkey, or chicken instead of shrimp.
Swap tamari for regular soy sauce or coconut aminos.
Add other veggies like bell peppers, snap peas, or broccoli slaw.
Make it vegetarian with tofu or edamame.
Add cooked rice or noodles for a heartier meal.
How to make Shrimp Egg Roll in a Bowl
Step 1: Heat a large skillet over medium heat. Add olive oil, then sauté garlic and a frozen ginger cube (or 1 teaspoon grated fresh ginger) until fragrant.
Step 2: Add shrimp and cook until pink, about 2–3 minutes per side. Remove and set aside.
Step 3: In the same pan, add 1 teaspoon sesame oil, 1 teaspoon fish sauce, ½ teaspoon rice vinegar, and 3 tablespoon tamari. Stir to combine.
Step 4: Add cabbage, carrots, and water chestnuts. Stir-fry until veggies are softened but still crisp, about 5 minutes.
Step 5: Return shrimp to the pan and toss everything together until coated and heated through.
Step 6: Drizzle or dollop with sriracha mayo before serving.
Tips and Notes
Don’t overcook the shrimp, they cook quickly!
Use pre-shredded cabbage or coleslaw mix to save time.
Add more tamari or sesame oil to taste.
Double the sauce if you like it extra saucy.
Serve it over rice or cauliflower rice for a more filling meal.
Recipe FAQs
Can I use frozen shrimp?
Yes! Thaw completely and pat dry before cooking.
Can I meal prep this?
Definitely, it reheats well and keeps in the fridge for up to 3 days.
Is it spicy?
Not unless you add extra sriracha. You can adjust heat to your liking.
Can I skip the fish sauce?
Yes, but it adds great depth, use a splash more tamari instead.
Serving Suggestions
Serve over steamed rice or cauliflower rice.
Add a sprinkle of green onions or sesame seeds for garnish.
Serve with a side of edamame or miso soup for a full meal.
Wrap leftovers in lettuce cups for a fun lunch option.
Storage and Reheating Instructions
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
Warm in a skillet over medium heat until heated through, or microwave for 1–2 minutes.
Tips:
Add a splash of tamari or sesame oil when reheating to refresh flavor.
Keep sriracha mayo separate until serving for best texture.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Shrimp Egg Roll in a Bowl
Ingredients
- 1 lb raw shrimp peeled and deveined (tail off)
- 1 tablespoon olive oil or avocado oil
- 2 cloves garlic minced
- 1 frozen ginger cube or 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- ½ teaspoon rice vinegar
- 3 tablespoon tamari or soy sauce
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup chopped water chestnuts
- ¼ cup green onions chopped (for garnish)
- Salt and pepper to taste
For the Sriracha Mayo:
- ¼ cup mayo use avocado or light mayo if preferred
- 1 –2 teaspoon sriracha adjust to spice preference
- ½ teaspoon lime juice optional, for brightness
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and the frozen ginger cube. Sauté for 30–60 seconds until fragrant.
- Add shrimp to the pan. Season lightly with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
- In the same pan, add sesame oil, fish sauce, rice vinegar, and tamari. Stir to combine.
- Add shredded cabbage, carrots, and water chestnuts. Stir-fry for 4–5 minutes, until veggies soften but still have a little crunch.
- Return shrimp to the pan. Toss everything together until coated evenly and heated through. Adjust seasoning with more tamari or sesame oil if desired.
Make the sriracha mayo:
- In a small bowl, whisk together mayo, sriracha, and lime juice until smooth.
- Spoon the egg roll mixture into bowls and drizzle or dollop with sriracha mayo. Garnish with green onions and sesame seeds, if desired.
