Shrimp Egg Roll Bowls
Soft veggies, juicy shrimp, and savory garlic come together in this delicious and easy dinner, topped off with crunchy wonton strips. Perfect!
Ingredients
- 1.5 lbs shrimp, peeled and deveined
- 3 tsp fresh ginger, minced (or 1 tsp powdered ginger)
- 5 cloves garlic, minced
- ¼ tsp ground coriander
- 1 medium head green cabbage shredded
- ½ medium head red cabbage shredded
- 8 oz beech or button mushrooms sliced
- ¼ cup low sodium soy sauce
- ¼ cup chicken stock
- 1 ½ tbsp sesame oil
- ½ cup scallions + more for topping sliced
- 2 eggs
- 6 medium wonton wrappers or tortillas
- ½ cup peanut oil
- olive oil
- black pepper to taste
- kosher salt to taste
- Spicy Duck Sauce for topping recipe linked above
Instructions
- Chop raw shrimp into 2-3 pieces, depending on size, to create bite size pieces. In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
- To the skillet, add the shrimp and lightly season with salt and pepper. Cook, stirring often, until lightly browned and cooked through, 5-6 minutes. Remove the shrimp and set to the side.
- To the pan, add another tablespoon of olive oil and reduce the heat to medium. Add the minced garlic, ginger, and ground coriander. Cook until aromatic, about 2 minutes, then add the shredded cabbages and mushrooms.
- Cook the vegetables, stirring frequently, until the cabbage is soft and wilted, about 8 minutes.
- Stir in the soy sauce, chicken stock, sesame oil, green onions, and cooked shrimp.
- Push the egg roll “filling” to the edges of the pan, leaving an open well in the center. Crack the eggs into the well and scramble them with a spatula as they cook, 1-2 minutes.
- When the eggs are just cooked, mix to incorporate them into the mixture.
- Keep the egg roll filling warm, over low heat, while you fry the wonton/tortilla strips. Heat the peanut oil to 350 °F, and slice the wrappers/tortillas into wide strips, about 4 inches long.
- Fry the strips in 3-4 batches, to avoid crowding. After 2-3 minutes or when the strips are golden brown, remove them to a paper towel lined plate and salt them while hot.
- Serve the egg roll filling in bowls, topped with the fried wrapper strips, extra scallions, and spicy duck sauce!