Go Back
+ servings
Sweet and Sour Shrimp Egg Roll Bowls

Sweet and Sour Shrimp Egg Roll Bowls

Sweet and sour shrimp egg roll bowls highlight the best part of the Chinese staple: the filling! Crunchy, deeply savory, and rich in umami, these weeknight-friendly bowls come together in less than 30 minutes.
Course Entree
Cuisine asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 278kcal


  • 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
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbsp. neutral vegetable or canola oil
  • 1 lb. peeled and deveined shrimp
  • 1/2 tsp. kosher salt
  • 1/2 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 1/4 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 1/4 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.


Serving: 1g | Calories: 278kcal | Carbohydrates: 22g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Sodium: 810mg | Fiber: 6g | Sugar: 12g