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  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 tsp 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 tsp sesame oil, 1 tsp fish sauce, ½ tsp rice vinegar, and 3 tbsp 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!