Unwrapped Shrimp Egg Rolls
Savor the irresistible flavors of Unwrapped Shrimp Egg Rolls, a quick and healthy twist on a takeout classic! This one-skillet recipe brings all the vibrant, fresh flavors of traditional egg rolls—plump shrimp, crisp cabbage, and sweet carrots—without the hassle of deep-frying or wrappers. Tossed in a savory soy and oyster sauce glaze with a hint of sesame and ginger, this dish is both light and full of umami. Ready in just 25 minutes, it's perfect for busy weeknights and can be served as a standalone meal or over fluffy cooked rice for added heartiness. Packed with protein and veggies, this deconstructed egg roll is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 4 cups Green cabbage, shredded
- 2 medium Carrots, julienned
- 3 stalks Green onions, sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 cups Cooked rice (optional, for serving)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes, stirring frequently, until pink and fully cooked. Remove the shrimp from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the shredded cabbage and julienned carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are softened but still crisp.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and water to create a sauce.
Return the cooked shrimp to the skillet and pour the sauce over the shrimp and vegetables. Toss everything together to evenly coat.
Cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients.
Remove from heat and stir in the sliced green onions.
Serve the unwrapped shrimp egg rolls as-is or over cooked rice, if desired.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 16.3 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
