The Time I (Sorta) Invented Shrimp Egg Roll in a Bowl

Okay listen, so I'm no fancy chef. I'm usually juggling a kid, a work call, and maybe a dog or two begging for scraps—but even then, this Shrimp Egg Roll in a Bowl is a game changer. First off, I stumbled onto this idea after, well, burning an attempt at homemade egg rolls and deciding that bowls are just easier (and hey, less greasy fingers!). Also, I hate deep-frying and love shortcuts; who has time to wash oil splatters off the ceiling?

I made it one rainy Thursday when I was craving takeout, but my wallet was saying, “Not today, pal.” You ever get that? Anyway, it's quick, you get all those savory egg roll flavors, but none of the drama. Plus, I'll warn you: It may look like a veggie tornado for about 30 seconds, but roll with it. Sorry. Couldn't resist.

Why I Keep Coming Back to This (and My Family Does Too)

I make this whenever I want something that's fast and healthy-ish and I don't want people moaning about salad again. My kids actually get excited (no small feat) and—true story—my partner once asked if I used MSG. Nope, just plenty of ginger and sesame oil.

Honestly, I fell in love with how you can toss in whatever's lurking at the back of your crisper drawer. (Once tried it with napa cabbage and the world didn’t end.) And when I'm low on shrimp, I just chuck in chopped cooked chicken.
Oh, and if you’re like me and sometimes miss a step? Don’t sweat it. This is forgiving food. The only thing that drives me nuts: when I forget green onions, but even then, it’s still good.

What Goes In (and Some Sneaky Sub Ins)

1 pound raw shrimp, peeled and deveined (I grab frozen, honestly. If you see fresh wild-caught, splurge. But use what works)
Half a small onion, thinly sliced (or honestly, just the white parts of green onion if that’s what you have)
3 cups shredded cabbage or coleslaw mix (bagged stuff saves ten minutes of my life; Grandma used to insist on whole cabbage, but no one’s judging)
1 large carrot, julienned or shredded (sometimes I use those pre-cut matchsticks; no shame!)
3 garlic cloves, minced (I use the jar sometimes—yes, I said it)
1 tablespoon fresh grated ginger (or about a thumb’s-worth; powdered works in a pinch but isn’t as punchy)
2 tablespoons soy sauce (or coconut aminos if we’re feeling fancy/trying for gluten-free)
1 tablespoon toasted sesame oil
2 teaspoons neutral oil (canola, vegetable, whatever you’ve got)
Pinch of red pepper flakes (skip if you don’t like heat; I often do half-and-half for the kids’ side)
3 green onions, sliced (but I forget these about half the time)
Optional: a handful of bean sprouts, sriracha, or even a sprinkle of sesame seeds

Here's What You Do (It's Not Rocket Science, I Promise)

Heat the neutral oil in your biggest frying pan or wok over medium-high heat. I use a cast-iron from my garage sale haul, but honestly, any nonstick job is fine.
Add the shrimp. Cook for about 2–3 minutes per side, just 'til they go pink and curl up. Don't overdo it; nobody wants rubbery shrimp. Remove them to a bowl and set aside for now. (This is usually when I sneak a taste—and, on second thought, maybe just one more!)
Toss the onion into the same pan. Let it get soft and a bit golden, stirring occasionally (if some crispy bits form, that’s flavor, right?).
Add garlic and ginger next. Give it thirty seconds; you’ll smell it go from raw to, “oh wow, now we’re cooking!”
Dump in the shredded cabbage and carrots (brace yourself, it always looks like way too much, but it cooks down—trust me).
Drizzle in soy sauce and sesame oil, and sprinkle in the pepper flakes. Toss, stir, whatever helps everything mix together. Let it cook till veggies are just tender, maybe 4–5 minutes. Sometimes I get distracted and it goes longer, but I actually like the caramelized bits that form.
Now, slide that shrimp back in. Mix it up just till the shrimp’s hot again (a minute or so). Kill the heat.
Lob in green onions, bean sprouts, and extra toppings if you want—taste and adjust salt or soy sauce if you feel like it.

A Few Things I've Learned (Usually the Hard Way)

If you dump the shrimp in at the start, they get chewy. Save them for last. (I did this once; never again.)
Jarred ginger is tempting, but it tastes...weird in this. I mean, use it if you must—just don’t say I didn’t warn you.
The bagged coleslaw mix is a blessing. Hand shred if you want a biceps workout. Or just to feel fancier?
You can mix up the sauce ratios; actually, sometimes I use half soy sauce and add a splash of rice vinegar if I’ve got it.

Wild (and Sometimes Wacky) Variations

Honestly? I’ve swapped the shrimp for ground turkey in a pinch (it's not bad at all). My friend once tried it with tofu—she liked it, but I thought it was a bit bland without extra sauce. Oh, and once I subbed broccoli slaw for cabbage. That worked, sort of; it was a bit crunchier than expected but nobody complained too much. Totally do not try canned crab unless you love, uh, cat food texture. Learned that the hard way.

What You'll Need (Sorta)

Big frying pan or wok (don’t have one? A Dutch oven even works in a pinch—it’s not traditional but I won’t tell.)
Cutting board & knife
Spatula or big spoon (whatever’s clean, honestly)
Grater for the ginger, unless you’re brave and do it with a knife. I don't recommend fingers as a substitute, ha!

Does This Even Keep? (Here’s the Truth)

Store leftovers in an airtight container in the fridge. It’s probably fine for up to 2 days, but, honestly, in my house it never lasts more than a day because someone finds it and devours it cold (late night fridge bandits—who knew?). Actually, I think this tastes even better the next day. Just a little soggier, but that’s not always a bad thing.

How I Like to Serve It (But You Do You)

Bowl it up as is and dig in, maybe drizzle with a little sriracha if you’re a spicy sort. My youngest insists on those crunchy fried onions on top (the kind you put on green bean casserole—who am I to argue?). If you want to bulk it up, serve with jasmine rice or cauliflower rice. Friends have been known to pile it up in lettuce cups for a “fancy” lunch. If you need a sidekick for this recipe, I've grabbed some frozen spring rolls (this recipe has some good tips) and popped them in my air fryer, too.

Pro Tips Learned While Distracted

I once tried rushing the cabbage step and cranked the heat. Result: charred outer bits, raw middle...Don’t be me. Let it wilt gently.
Another time, I forgot to peel the shrimp. Can’t recommend. Take the extra two minutes—that’s a mistake you only make once.
Actually, if you have extra sauce leftover, drizzle it on roasted veggies tomorrow. No reason to waste good flavor.

FAQ Time (Because Apparently, People Have Questions!)

Can I use pre-cooked shrimp? Sure, but toss them in just to warm through. They’ll get tough real fast if you let 'em hang out too long.

Is there a veggie-only option? Absolutely—skip the shrimp, maybe add edamame for extra protein. Sometimes I just go heavy on cabbage when the fridge is looking sad.

What about gluten-free? I usually swap in coconut aminos. Or here’s a guide that breaks it all down if you want to get nerdy about it.

Can you freeze this? Technically yes, but, honestly, cabbage freezer-mush isn’t my thing. I say make fresh or eat as leftovers within a couple days.

What if I don't have ginger? I've skipped it before. It’s fine, just less punchy. Or add a dash of ground ginger and don't tell anyone.

Random aside: I once read somewhere that tossing in a splash of fish sauce makes it extra "authentic." I tried and honestly...it overwhelmed the shrimp. Pick your battles, I say!

If you want to mix it up, there’s a zillion ideas over at Budget Bytes; her variations are wild, and I definitely borrowed a trick or two.

Shrimp Egg Roll in a Bowl