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Asian cuisine shrimp and vegetable dish close up
by Jamie Vespa on Friday June 15, 2018
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.


  • 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)


  1. Place slaw, cabbage, carrots, green onion, and bell pepper in a large bowl; toss to combine.
  2. Combine chili sauce, soy sauce, vinegar, garlic, and red pepper flakes in a small bowl; stir with a whisk. Set aside.
  3. 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.
  4. 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.
  5. Divide vegetables evenly into each of 4 bowls. Top evenly with shrimp. Sprinkle seeds over the top.
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Serves: 4 servings
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and on her blog, Dishing Out Health.