15 Shrimp Egg Roll in a Bowl Ideas Step by Step

Pat 500 g (1 lb) peeled, deveined shrimp completely dry with kitchen paper and season lightly with a pinch of salt and pepper. Removing surface moisture now is what lets them sear rather than steam once they hit the hot pan in step 5.

In a small jug, whisk together 60 ml (1/4 cup) low-sodium soy sauce, 15 ml (1 tbsp) rice vinegar and 15 g (1 tbsp) light brown sugar until the sugar fully dissolves. Set the sauce aside so it's ready to pour straight in later, keeping the cooking moving without pauses.

Dice 1 medium yellow onion (150 g), mince 3 garlic cloves and grate 1 tsp (5 g) fresh ginger. Measure out 400 g (14 oz) coleslaw mix and slice 3 spring onions, keeping the green tops separate to use as a garnish.

Set a large wok or heavy skillet over medium-high heat and add 15 ml (1 tbsp) sesame oil, swirling to coat the base. Wait 1-2 minutes until the oil shimmers and moves easily across the pan - this tells you it's hot enough to sear rather than stew the shrimp.

Lay the shrimp in the pan in a single layer and cook undisturbed for 90 seconds, then flip and cook a further 60-90 seconds until opaque and pink with lightly golden edges. Work in two batches if the pan looks crowded, since overcrowding causes the shrimp to steam instead of sear.

Transfer the seared shrimp to a clean bowl and set aside - they'll keep cooking gently from residual heat. Leave any browned bits stuck to the pan, as they add flavour to the vegetables in the next steps.

Add the remaining 15 ml (1 tbsp) sesame oil to the same pan and tip in the diced onion. Cook for 2-3 minutes, stirring occasionally, until the onion turns translucent and softens at the edges.

Stir the minced garlic and grated ginger into the softened onion and cook for 30-45 seconds, stirring constantly, just until fragrant. Keep the heat at medium so the garlic doesn't catch and turn bitter.

Tip the 400 g (14 oz) coleslaw mix into the pan and toss to coat it in the oil and aromatics. It will look like a lot of cabbage at first but wilts down quickly over the heat.

Stir-fry the cabbage and carrot for 3-4 minutes, tossing roughly every minute, until glossy and softened but still with a slight bite. Stop at this point - cooking it much longer makes the vegetables watery and takes away the crunch.

Pour the reserved soy sauce mixture over the cabbage and stir to coat everything evenly. Let it bubble for 30-60 seconds so it thickens slightly and clings to the vegetables rather than pooling at the bottom of the pan.

Add the seared shrimp and any juices collected in the bowl back into the pan. Toss gently for 1-2 minutes, just until warmed through - any longer and the shrimp turn rubbery.

Give the whole pan a final toss so the shrimp, cabbage and sauce are evenly distributed. Taste and adjust with an extra splash of soy sauce or a small pinch of brown sugar if needed.

Take the pan off the heat and scatter over the sliced spring onion greens and 1 tbsp toasted sesame seeds. Drizzle with a little sriracha if you'd like some heat.

Divide the shrimp egg roll in a bowl between 4 bowls while still hot and serve straight away for the best texture. Pair with steamed rice or cauliflower rice if you'd like a heartier meal.