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

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 favorite 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, divided

Five-spice powder

⅜ tsp

Green cabbage

6 cup(s), shredded, thinly sliced

Red bell pepper

1 cup(s), thinly sliced

Scallions

½ cup(s), chopped, chopped

Carrots

1 large, shredded

Low sodium soy sauce

1½ Tbsp

Unseasoned rice vinegar

1 Tbsp

Unpacked brown sugar

1 tsp

Cooked frozen 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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