Oh Hey, You Want Spicy Shrimp Egg Roll in a Bowl?

I can’t even count how many times this “egg roll in a bowl” dish has saved my bacon on a wild weeknight when the fridge was mostly empty except for some shrimp and random veggies (I always think I’ll use up those cabbages faster, but let’s be real). The first time I tried this, my oldest stuck her fork in, sniffed it, and said, “whoa, spicy!” but then went back for seconds—which, if you know picky 11-year-olds, is kind of a big deal. Oh, and I once dumped half the soy sauce in by accident and honestly? It wasn’t bad. Anyway, here’s how I make mine, with more improv than strict planning, usually while half-listening to a podcast and telling the dog to get out of the kitchen.

Why You’ll Love Making This (Or At Least Why I Do)

I make this when I need something fast and when I’m feeling a bit fancy but have only one clean pan left (not that I’d admit that to a chef). My family goes crazy for this because it tastes like takeout but comes together in, what, 30 minutes? Maybe less if I don’t get distracted. The shrimp gets that sweet spicy tingle (I usually end up licking the spoon). And seriously, one bowl—no rolling, folding, or deep frying. I tried to make traditional egg rolls once… let’s just say there’s still a weird oil stain on the wall behind the stove and my partner won’t let me forget it.

What You’ll Need (Substitutions? Oh, You Bet)

400g shrimp, peeled and deveined (I use frozen if that’s what I’ve got; Grandma insists on wild-caught, honestly—use what fits the budget!)
One small green cabbage, thinly sliced

(Sometimes I use pre-shredded coleslaw mix, especially if I’m feeling lazy)
1 large carrot, grated

(Or swap for a handful of snap peas if that’s what’s calling you)
3 green onions, chopped (don’t stress if you only have regular ones—just slice thin)
3 cloves garlic, minced (more if you love garlic like I do, or even garlic powder in a pinch)
1 tablespoon ginger, freshly grated (or, confession: I just use the paste from a tube when I’m out of fresh)
2 tablespoons soy sauce (I can never remember if it’s low-sodium, so taste and adjust)
1 tablespoon sriracha (or any hot sauce—my friend used Gochujang and says it was wild!)
1 teaspoon toasted sesame oil (missing it? Just use a splash of neutral oil instead, no sweat)
1 tablespoon neutral oil (for cooking—canola, veg, whatever’s on hand)
Salt and pepper, to taste
Optional for serving: sesame seeds, extra chopped green onions, lime wedges

Directions: Real Talk Step by Step

Prep everything beforehand. I know, I know, who really does this? But trust me, the speedy stir-fry action waits for no one.
In your biggest skillet (or a wok, if you’re fancy or, like me, like to pretend), heat the neutral oil over medium-high. Toss in the shrimp, season with a pinch of salt and pepper. Cook for 1 and a half, maybe 2 minutes, flipping halfway, until they’re just pink. Don’t overcook; they toughen up faster than you’d think. Okay, scoop ‘em out and keep them on standby.
Same pan—don’t bother cleaning it, that’s flavor!—add the garlic, ginger, and white parts of your green onions. Stir for maybe 45 seconds til fragrant (my youngest always comes running at this point asking if dinner’s ready yet; it’s not).
Now toss in the cabbage and carrot. Stir, stir, stir. It’ll seem like a mountain at first, but it shrinks down soon enough (don’t freak out if it looks unwieldy—totally normal).
Drizzle over the soy sauce, sriracha, and sesame oil. This is where I usually sneak a taste to check for salt—if it needs a bump, do it now. Sometimes, actually, I go rogue and add a teeny splash of rice vinegar for tang.
Let it cook, stirring often, for maybe 3 to 5 minutes? You want the veg still colorful and slightly crisp, not mush.
Return shrimp to the pan, toss everything together for a minute so it all gets nice and cozy and warmed through.
Turn off the heat. Top with green parts of onion, sesame seeds, or whatever toppings you like. Serve right away before you eat all the shrimp out of the pan (guilty as charged).

Little Notes From Real-Life Mess-Ups

I find the dish tastes better the next day—something about letting the flavors hang out in the fridge (if you actually have leftovers).
If you like it spicy spicy, don’t be shy—add extra hot sauce or even a sprinkle of chili flakes.
On second thought, maybe don’t try to triple the recipe in a small pan; I did once and ended up chasing cabbage shreds all over the stove. Not fun.
Pre-shredded coleslaw mix saves so much dicing time—but watch out for bits of red cabbage; they turn things a little pink (if you’re not into that).

What I’ve Tried (For Better or Worse)

Chicken instead of shrimp? Totally works. Just chop it up small so it cooks fast like the shrimp.
Tofu version: Eh, not my favorite, but it soaks up the sauce nicely if you crisp it first. My neighbor loves it; I’m not sure I get the hype.
Extra crunch: I threw in a handful of chopped peanuts once—great, unless you forget and your kid’s allergic (I didn’t, just saying, check first!)
Did NOT work: Trying to toss in uncooked rice to make it a one-pot meal. The rice never cooked right. Would not recommend unless you like crunchy bits. Instead, make rice separately, trust me.

Gear You’ll Want (Or What I Use When I Can’t Find Mine)

Big skillet or wok; but honestly, any wide pan will do.
Sharp knife (I use my old chef’s knife, but a food processor speeds up slicing if you’re behind schedule)
Bowl for holding shrimp after cooking—though sometimes I just dump it onto a plate and hope the cat doesn’t notice.

If you don’t have a wok, don’t sweat it—a heavy frying pan is just fine. And if yours isn’t nonstick, just use a smidge more oil.

Here’s How to Store It (If It Lasts That Long)

Pop any leftovers in an airtight container in the fridge; they should keep fine for a couple days, but honestly—in my house—it never lasts more than a day! Reheat gently, or, eat it cold while standing over the sink (which I’ve done, no shame).

When We Serve It (And With What)

Sometimes I pile it right into bowls and call it done, but if I’ve got day-old jasmine rice, I serve it over that for more oomph. My partner likes it rolled up in a lettuce leaf, which is basically a throwback to the whole “wrap” craze. Occasionally if the mood strikes, I put a fried egg on top—definitely not traditional, but pretty awesome. And yeah, once we ate it with a hunk of crusty baguette; don’t ask, it was late and that’s all that was left.

Pro Tips (AKA, I Learned the Hard Way)

Let the pan get hot before you put the shrimp in. I once tried rushing this step and ended up with pale, soggy shrimp—not good eats.
Don’t skip tasting for salt after the sauces go in. Sometimes soy is saltier, sometimes not. Better safe than a salt bomb.
I keep meaning to use fancy toasted sesame seeds, but honestly? Regular works just fine. It’s about the crunch.

FAQ—Real Questions People Have Thrown at Me

Can I use frozen shrimp?
Absolutely, just make sure they’re thawed and pat them dry a bit so they don’t steam instead of sauté.
Is it really spicy?
Not crazy hot, promise. I’d say it’s more of a tingle than a jump-scare—unless you up the sriracha. You be the judge!
Can I meal prep this?
Yeah, it holds up well for 2–3 days in the fridge, but shrimp is always better the day of. Actually, maybe try making the veg base and tossing shrimp in fresh if you’re picky about that.
Anything I can use instead of cabbage?
For sure—try broccoli slaw, kale (just cook it down a little longer), or even bok choy if you fancy a twist.
Any resources for good Asian ingredients?
I like shopping at Umami Mart when I’m short on good soy sauce. For recipe inspo, The Woks of Life always has some fresh ideas.

Quick digression—I once tried to make this while doing a Zoom work meeting with my webcam off and burned the garlic; do not recommend. Garlic waits for no one.

Spicy Shrimp Egg Roll in a Bowl: A Home Cook’s Guide