Sweet and sour shrimp egg roll bowls highlight the best part of the Chinese staple: the filling! Crunchy, colorful, and rich in umami, these weeknight-friendly bowls come together in less than 30 minutes. Americanized Chinese food is infamously unhealthy: often deep-fried, mucky, and laden with sodium. Here, we flip the script on one of the takeout staples with a better-for-you (and arguably better tasting) alternative. Enter: egg roll bowls.
Broccoli slaw, cabbage, carrots, bell pepper, and green onion make up the crunchy base, which is tossed in a sweet and sour sauce and topped with succulent shrimp. Sesame and sunflower seeds add toasty dimension and added crunch. Feel free the swap the shrimp for cubed pieces of chicken or thin slices of beef, or if making plant-based, cubes of extra-firm tofu.You can use fresh or frozen shrimp in this recipe, just make sure to look for the peeled and deveined kind free of additives (like STP). Sodium Tripolyphosphate (STP) is a common preservative that significantly boosts the sodium in your shrimp. And if you're concerned with sustainability, I'd recommend checking the status of your seafood on the Monterey Bay Seafood Watch (seafoodwatch.org).
It's an excellent resource and has been coming in clutch for me when purchasing farmed salmon especially.These bowls are:
Ready in 30 minutes.
Rich in fiber and protein.
Gluten and dairy-free.
A healthier, delicious alternative to takeout.
And ready to land on your dinner table tonight (and be enjoyed for leftovers tomorrow because there are no better leftovers than Chinese food).
Sweet and Sour Shrimp Egg Roll Bowls
- 1 12-oz. bag broccoli slaw
- 2 cups shredded red cabbage
- 1 cup matchstick carrots
- 1 cup green onion sliced at a diagonal into thick chunks
- 1 red bell pepper sliced thin
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. lower sodium soy sauce or tamari if making gluten free
- 2 Tbsp. rice vinegar
- 2 minced garlic cloves
- ¼ tsp. crushed red pepper flakes
- 2 Tbsp. neutral vegetable or canola oil
- 1 lb. peeled and deveined shrimp
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 3 Tbsp. sunflower seeds or peanuts
- 1 Tbsp. toasted sesame seeds optional
- Place slaw, cabbage, carrots, green onion, and bell pepper in a large bowl; toss to combine.
- Combine chili sauce, soy sauce, vinegar, garlic, and red pepper flakes in a small bowl; stir with a whisk. Set aside.
- Heat 1 Tbsp. of the oil in a large nonstick skillet or wok over medium-high. Add shrimp and season with ¼ tsp. each of the salt and black pepper; cook 2 minutes per side, until cooked through. Transfer to a plate.
- Add remaining 1 Tbsp. oil to pan. Add vegetable mixture and remaining ¼ tsp. salt and black pepper. Cook, stirring occasionally, until vegetables are slightly softened, about 8 minutes. Add sauce; cook 1 to 2 minutes, tossing to coat vegetables.
- Divide vegetables evenly into each of 4 bowls. Top evenly with shrimp. Sprinkle seeds overtop.