Photo of Shrimp Egg Roll Bowls with Five-Spice Crisps by WW

Shrimp Egg Roll Bowls with Five-Spice Crisps

Points® value
Total Time
20 min
15 min
5 min
We’ve turned your favourite egg roll components into a fresh, crunchy salad. Cabbage, bell pepper, scallions, and carrots are tossed in a toasty-salty-sweet dressing made with dark sesame oil, soy sauce, brown sugar, and rice vinegar, then combined with convenient precooked shrimp. You could also use raw shrimp and simply steam or boil it a few minutes until done. The crowning glory of the salad is the egg roll wrappers, which we season with sesame oil and five-spice powder, cut into strips, and bake till supremely crunchy.


Egg roll wrapper

4 item(s)

Toasted sesame oil

2 tbsp(s), divided

Five-spice powder


Green cabbage

6 cup(s), thinly sliced

Red bell pepper

1 cup(s), chopped, thinly sliced


½ cup(s), chopped


1 large, shredded

Low sodium soy sauce

1½ tbsp(s)

Unseasoned rice vinegar

1 tbsp(s)

Unpacked brown sugar

1 tsp(s)

Uncooked shrimp

1 pound(s), medium-size, peeled and deveined


  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
  2. Arrange the egg roll wrappers on the pan. In a small bowl, combine 1 tbsp oil and the five-spice powder; brush evenly over the egg roll wrappers. Using a pizza cutter, cut each wrapper into thirds, then cut the opposite direction into thin strips. Bake until browned and crisp, about 5 minutes, rotating the pan after 3 minutes. Remove from the oven and cool.
  3. In a large bowl, toss together the cabbage, bell pepper, scallions, and carrot. In a small bowl, whisk together the remaining 1 tbsp oil, soy sauce, vinegar, and sugar. Drizzle the dressing over the salad and toss well to coat. Stir in the shrimp; top with the five-spice crisps.
  4. Serving size: about 2 cups