Shrimp Egg Roll Bowls with Five-Spice Crisps
4
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Egg roll wrapper
4 item(s)
Toasted sesame oil
2 tbsp(s), divided
Five-spice powder
⅜ tsp(s)
Green cabbage
6 cup(s), thinly sliced
Red bell pepper
1 cup(s), chopped, thinly sliced
Scallions
½ cup(s), chopped
Carrots
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
Instructions
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
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