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!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
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 |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 710 mg | 15% | |
*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.
