Looking for a quick, easy, and satisfying lunch or dinner that has all the best flavors of a shrimp egg roll without all the calories! This recipe is just that!
This 20-minute dish brings together the delicious flavors of an egg roll in a one-pot meal that can be customized in so many ways!
Packed with perfectly cooked shrimp, crisp vegetables, and a simple sauce, this recipe offers a convenient and healthier alternative to traditional deep-fried egg rolls.
It's great for meal prep and can be frozen! You can make the recipe as written and add extras like a splash of Hoisin sauce, or a pineapple sweet and sour sauce, or my favorite, peanut sauce, to switch up the leftovers!
You can change the shrimp to a different protein, switch around the vegetables, add or omit whatever you want and still end up with a great meal. It's easy to make lower carb by omitting the honey. Make it vegetarian or vegan by using slightly different ingredients. This recipe truly is a base that everyone can use and modify to their diet preferences.
Ingredients & Substitutions
I used shrimp in this recipe because my favorite type of egg roll is a shrimp egg roll. I just love the flavor and texture of shrimp with all those wonderful veggies!
If you choose to use shrimp, you will want to use raw (thawed) shrimp that have been peeled and deveined. I like to use #21-30 count, which mean there are 21-30 shrimp per pound. These are medium-large shrimp.
Smaller shrimp can be used, but they kind of get lost and, since we are skipping the egg roll wrapper, the larger shrimp have a little more substance to them.
Can I use other types of protein instead of shrimp?
Absolutely! If you prefer to use a different protein instead of shrimp in your egg roll in a bowl, there are plenty of options to consider. Here are some alternative protein choices:
- Chicken: Swap out the shrimp and use diced or shredded cooked chicken breast or thigh meat for a flavorful chicken egg roll in a bowl. If you want to use cubed raw chicken, add it at the very beginning so it has time to cook through. Also make sure to season the chicken. Adding raw chicken will increase the liquid amount in the dish.
- Beef: Cook and slice thin strips of beef, such as flank steak or sirloin, to create a beef egg roll in a bowl with a rich and savory taste. Make sure to season the strips of steak and add the cooked beef after the vegetables have sautéd. You can add the raw beef strips in the beginning instead of pre-cooking them, but the juices can dilute the flavor of the sauce.
- Tofu: For a vegetarian or vegan version, use cubed or crumbled tofu as a protein substitute. You can either pan-fry the tofu until crispy or use it as is for a softer texture.
- Pork: Cook and slice lean pork, like tenderloin or loin chops, into thin strips to add a meaty element to your egg roll in a bowl. This would be really delicious with some pineapple sweet and sour sauce!
- Ground Meat: Add ground turkey, pork, chicken, beef, or a combination of ground meats to the pot or skillet with the ginger and garlic and brown it slightly before adding the shredded cabbage. I do recommend using some salt and black pepper to season the ground meat.
Feel free to choose the protein that suits your taste preferences or dietary requirements. Adjust the cooking times and methods accordingly to ensure your chosen protein is properly cooked and seasoned before combining it with the other ingredients in the egg roll in a bowl.
It's completely up to you whether you shred and chop your own vegetables or grab a bag of preshredded cole slaw mix or even broccoli slaw mix. I've made the recipe both ways and it's great either way.
I use a simple blend of onions, carrots, celery, green cabbage, purple or red cabbage, and fresh ginger, garlic and green onions. I like to cut some of the vegetables larger, like the onion, carrot, and celery for a variety of textures in the end dish, but that is completely optional.
You can simply use a bag of the mix and skip the onion, celery, and sliced carrots. I don't recommend skipping the minced garlic or fresh ginger, but ginger paste can be used instead.
The bean sprouts are completely optional and you can use canned (drained) or fresh or skip them. You can add sliced mushrooms or snap peas, if you like.
Water chestnuts would also be a nice addition and would provide some extra crunch.
The basic shrimp egg roll in a bowl sauce is made from soy sauce, rice vinegar, honey, and chili garlic sauce. However, you can omit, add, change any of these ingredients to better suit your preferences.
The only spiciness to the dish is in the chili garlic sauce, so if you don't want it spicy, omit this ingredient. If you want it spicier, add more or if you can't find it, you can use red pepper flakes instead. Some also like to use a sweet chili sauce instead of the chili garlic sauce and that works too!
You can use coconut aminos in place of soy sauce or switch to a low-sodium soy sauce if desired.
If you don't have rice vinegar, try using regular white vinegar or apple cider vinegar instead.
The honey is completely optional, but I use it to bring just a hint of sweetness to balance out the vinegar and soy sauce. If you don't like honey, but want that touch of sweetness, use either white or brown sugar. If you want to keep this recipe as low carb as possible, use a sugar substitute like Swerve.
See the section below for some other great sauce variations!
Adding toppings are obviously optional, but I like to either use crushed peanuts or sprinkle toasted sesame seeds over the top of my egg roll bowl.
You can also use egg roll or wonton wrappers and cut them into strips and either air fry or deep fry them and sprinkle them on top.
Shrimp Egg Roll in a Bowl Sauce Variations
While the traditional sauce for shrimp egg roll in a bowl typically consists of soy sauce, sesame oil, and other Asian-inspired seasonings, you can always experiment with different variations or substitutions to suit your taste preferences or dietary needs. Here are a few ideas:
Teriyaki Sauce: Replace the traditional sauce with a teriyaki glaze or sauce for a slightly sweeter flavor profile.
Peanut Sauce: Add a creamy and nutty twist by using peanut sauce as a substitute for the traditional sauce.
Hoisin Sauce: Incorporate the rich and savory flavors of hoisin sauce for a deeper and more complex taste. A little goes a long way, so my recommendation is to make the shrimp egg roll in a bowl according to the recipe and add just a teaspoon or two of the Hoisin sauce.
Sweet and Sour Sauce: If you prefer a tangy and sweet flavor, try using a sweet and sour sauce as an alternative. Here is a recipe for you to try: Pineapple Sweet & Sour Sauce
Remember to adjust the quantities of the ingredients according to your taste preferences when substituting or adding sauces. Feel free to get creative and experiment with different combinations to customize the flavor of the shrimp egg roll in a bowl according to your liking.
How to Make Shrimp Egg Roll in a Bowl
No special equipement is needed to make this delciious dish, but you will want to cook in something that is large enough to hold the volume of shredded vegetables, which is about 6 cups.
I like to use my Ninja Foodi Pressure Cooker and Air Crisper for this recipe because of the deep pot. The Instant Pot will also work great. If you don't have a large enough skillet or the Ninja Foodi/Instant Pot, you can use a Dutch oven on the stove or any large pot will work.
It's helpful to have a pair of tongs to toss things around, but a spatula or wooden spoon will also work.
The Prep or Mise En Place
This recipe is very quick cooking, so it really helps to have everything measured out before hand.
If you are using frozen shrimp, make sure to thaw them. You can do this in the fridge overnight or place the frozen shirmp in a collander and run cold water over them until thawed, this takes about 10 minutes or so. Drain after thawing to remove any excess liquid that can make your sauce too diluted.
Cut up the larger vegetables if you are using them. I like to keep the carrots and celery in about ¾" slices and I slice them on the diagonal for visual interest. The onions are in about 2" chunks.
The reason for the larger vegetables along with the shredded vegetables is for texture. I really found that the difference between the larger vegetables and the shredded ones was a welcome contrast in textures. It is completely optional, though.
If you are shredding your own cabbage and carrots, you will want about 5-6 cups total and I recomend 4 cups being the green cabbage for the best final look of the dish. If you use too much purple cabbage, the entire dish turns purple. Yes, I know this because I used too much once!
Either in the pot or skillet on the stove or in the Ninja Foodi or Instant Pot, turn the heat to high and add the sesame oil. I like to use 2 full Tablespoons of toasted sesame oil, but that might be too much depending on the type of sesame oil you are using. 1 Tablespoon is enough to sauté the vegetables and you can add more at the end if you want a boost of flavor.
The sesame oil I use is by Chosen and you can find it in most grocery stores and on Amazon. Here is the link: Oi Toasted Sesame Oil
Add the larger vegetables and let them sauté on high heat until they start to sweat and dance around in the pot, this takes about 2-3 minutes.
Add the grated ginger and minced garlic and stir frequently for another minute or until you start to smell the fragrant ginger and garlic. Make sure you don't let the ginger or garlic burn, if you see any browning, turn the heat down.
Next, add in the coleslaw mix or the mixture of vegetables you shredded and give them a good toss around to incorporate everything together. If you are using fresh bean sprouts, add them in now.
Make the Sauce
Right in the same pot with the veggies, pour in the soy sauce, rice vinegar, and mix together. I also add the canned and drained bean sprouts now and toss well.
If you want to add a little spice, add the chili garlic sauce. I would recommend starting with ½ teaspoon and add more as needed. You can also add it at the very end or add it to certain bowls and not others. So, if you want a little kick, but the kids don't, just add it to your portion when serving.
Add the honey or whatever sweetener you like or you can omit it. Stir well and cook on high or medium-high heat until the cabbage is cooked to your liking. I like mine to retain the crunch a bit and it's usually done in about 8 minutes or so.
Cooking the Shrimp
Once the vegetables are cooked to your liking, add in the uncooked shrimp and toss them around so they are covered by the vegetable mixture as much as possible.
Shrimp cook very fast and can become rubbery when overcooked. To avoid overcooking, I like to cook shrimp with the residual heat from the pot. This means, turn the stove or Ninja Foodi off and put a cover on it and let the shrimp sit in the hot pot for 5 minutes.
You will know the shrimp are cooked when they take on a light pink color and curl slightly. You can also take an internal temp of the shrimp and it should be 145℉/63°C
Once the shrimp are finished cooking, add in the chopped green onions and give the mixture a toss to combine all the ingredients.
Scoop out into bowls, making sure to get some sauce from the bottom because there is tons of flavor there!
Top with crushed peanuts, fried wonton or egg roll wrappers, or seasame seeds if desired.
Serve & Enjoy!
Frequently Asked Questions
Yes, you can freeze shrimp egg roll in a bowl. After cooking and allowing it to cool, transfer the leftovers to an airtight container or freezer-safe bag. Make sure to remove any excess air to prevent freezer burn. Label the container with the date and store it in the freezer. When ready to enjoy, thaw the frozen shrimp egg roll in a bowl in the refrigerator overnight and reheat it in a pan or in the Ninja Foodi. Note: The texture of the vegetables may be slightly softer after freezing and thawing, but the flavors will still be delicious. You may also find it to be more liquid. Simply drain off the excess liquid and add a little more seasonings, if needed.
Yes, you can absolutely use pre-cooked shrimp for this recipe. Make sure they are thawed fully and add them in after the cabbage and vegetables are cooked to your liking. Follow the same directions and close the lid on the Ninja Foodi or put a lid on the skillet and let them sit for 5 minutes to warm through.
The only spicy ingredient in this recipe is the chili garlic sauce, which can be omitted if you don't want any spice.
Although ginger can take on a spicy flavor, there is not enough in this recipe for it to be considered spicy, in my opinion, and the same for the garlic.
However, only you know how little or how much spice you can handle. You can certainly omit the ginger and garlic if you think that it will be too much for you.
On the flip side, if you are a spicy food lover, you will probably think this recipe is too tame and you will want to spice it up with more garlic chili sauce, red pepper flakes, sriracha sauce, or your favorite hot sauce.
What to serve with Shrimp Egg Roll in a Bowl
Personally, I eat it just as is. However, you can certainly serve it over rice or noodles, if you prefer. Sometimes I'll mix in some rice noodles if I want the extra carbs.
Here are some other ideas that you can serve with your Egg Roll in a Bowl.
- Ninja Foodi or Instant Pot Spaghetti Squash
- Air Fryer Coconut Shrimp in the Ninja Foodi (or any Air Fryer)
- Air Fryer Crab Rangoon
- Asian Shredded Chicken
- Chicken Satay in the Ninja Foodi Grill
- Ninja Foodi Recipe ~ Asian Sticky Wings
- Asian Pulled Pork ~ Ninja Foodi or Instant Pot Recipe
- Asian Turkey Meatballs
Shrimp Egg Roll in a Bowl Recipe
- 1-2 Tablespoons Toasted Sesame Oil
- 1 large carrot cut into ½-¾" diagonal slices
- 1 stalk celery cut into ½-¾" diagonal slices
- 1 small sweet onion cut into 2" chunks
- 1 Tablespoon freshly grated ginger about 2" ginger root
- 4-6 cloves garlic minced, about 1 Tablespoon
- 1 pound coleslaw mix or 4 cups shredded green cabbage, 1 cup shredded purple cabbage, and 1 carrot shredded
- 14 ounce can bean sprouts, drained or 1½-2 cups fresh bean sprouts
- 3 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- ½-1 teaspoon chili garlic sauce or ¼-½ teaspoon red pepper flakes
- 1 Tablespoon honey
- 12 ounces raw shrimp #21-30 per pound, medium to large size
- 3 green onions chopped into ½" pieces, both the green and white parts
- crushed peanuts for topping optional
- In the inner pot of the Ninja Foodi Pressure Cooker & Air Crisper or in a large skillet on the stove, add the toasted sesame oil and heat on high or medium-high heat for 1-2 minutes.1-2 Tablespoons Toasted Sesame Oil
- Add in the larger cut vegetables and stir. Allow to cook for about 2 minutes or until the vegetables are dancing in the pan.1 large carrot, 1 stalk celery, 1 small sweet onion
- Add the ginger and minced garlic. Stir frequently over high or medium-high heat so you don't burn the garlic and ginger. If you see either the garlic or ginger browning, your heat is too high and you should turn it down.1 Tablespoon freshly grated ginger, 4-6 cloves garlic
- After about 1 minute, you will start to smell the fragrant ginger and garlic. Add in the shredded coleslaw mix or your shredded cabbage blend and toss to combine with the other ingredients. Add the fresh or canned and drained bean sprouts and toss to combine.1 pound coleslaw mix, 14 ounce can bean sprouts, drained
- Add the soy sauce, rice vinegar, chili garlic sauce, and honey. Toss to combine. Sauté for about 8-10 minutes, tossing occasionally. Make sure the cabbage and vegetables are cooked to your liking and taste for flavor. You can add more soy sauce, honey, or chili garlic sauce if needed.3 Tablespoons soy sauce, 2 Tablespoons rice vinegar, ½-1 teaspoon chili garlic sauce, 1 Tablespoon honey
- Add the raw shrimp and cover them with the cabbage mixture. You want them covered as much as possible because they will cook by the residual heat of the cabbage. Turn the Ninja Foodi or stove off and cover with either the crisping lid or a lid that fits the skillet. After 5 minutes, the shrimp should be perfectly cooked. You can either take an internal temp of the shrimp, which should be 145℉/63℃ or make sure all of the shrimp are light pink in color and slightly curled. If they aren't cooked fully, close the lid again and wait another minute.12 ounces raw shrimp
- Add the chopped green onion and toss to combine. Serve in bowls and top with crushed peanuts if desired. Enjoy!3 green onions, crushed peanuts for topping
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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