Not sure if you’ve heard of this before, but I follow a few health conscious people on social media and I kept reading things about “egg roll in a bowl” or “the inside out egg roll.” I figured I’d give it a whirl a time or two. Although each time I’ve made this it is slightly different, it is always full of fun fresh ingredients.
This week I used shrimp – because shrimp is awesome, low calorie and cooks in just minutes, not to mention it pairs well with Asian flavors. Not a shrimp fan? Not a problem – you could use whatever protein you have on hand. For a more traditional flavor you could use ground pork, which I have done in the past, but ground turkey or chicken would also work well.
Necessities:
12 oz fresh shrimp deveined and tails removed
4 cups shredded cabbage
2 cups shredded carrots
2 cups bean sprouts
2 cups chopped mushrooms – you can omit mushrooms if you are not a fan, just make sure to add in 2 more cups of shredded cabbage
1 cup pea pods – you can leave these whole, but I chop them up a little – totally up to you!
½ cup finely diced yellow onion
2 teaspoons sea salt
1 tablespoons fresh grated ginger or 1 teaspoon ginger powder
¼ teaspoons crushed red pepper flakes
¼ teaspoon Chinese 5 spice – optional
1.5 Tablespoons coconut oil (or other cooking oil)
For the Sauce:
½ cup coconut aminos* or low sodium soy sauce
1.5 teaspoons pressed garlic
1 tablespoon corn starch
1 tablespoon rice vinegar
To Garnish:
1 teaspoon toasted sesame oil
¼ cup chopped salted cashews
Method:
Prepare all of your ingredients ahead of your actual cooking time. This recipe comes together in under 15 minutes, so having all of your ingredients prepped and ready to go is essential. You can buy pre-shredded carrots and cabbage at the grocery store, but if you’re up for shredding you’re own -more power to you! I also like to enlist the help of my husband and children. It helps them to connect with what we are eating and I also love that I am teaching them how to cook. Don’t worry, they are only using butter knives to chop mushrooms and they did a fantastic job! Place all of the prepared veggies up to the onion into a large bowl and toss together.
Next, chop your shrimp – really, chop my shrimp?! Yes, I think smaller bites of shrimp mimic an egg roll more than whole shrimp, but that’s just me, if you’d prefer to keep yours whole, go for it. Season the shrimp with the ginger, red pepper flakes, Chinese 5 spice (if using), and 1/4 teaspoon sea salt. Set aside.
In a small bowl combine the coconut aminos (or soy sauce), garlic, corn starch, rice vinegar and mix well. Set aside.
A note on Coconut Aminos – this stuff is really, really good, I highly recommend you try it out. It is a much healthier alternative to soy sauce, that is lower in sodium and gluten free. It also has a naturally sweet flavor, but it doesn’t taste at all like coconut. It can be found in the health food aisle or online. If you can’t find it you can use tamari sauce if you’re glutne free, and if not go for low sodium soy sauce.
Now let’s get cooking!
If you own a wok now would be a great time to use it. I am sad to say, that I do not own a wok. Shocking, I know…. So if you have a wok, I envy you, if you’re like me and don’t, use a large non stick frying pan. Since there are sooo many veggies in this recipe, I always cook the vegetables in 2 batches.
Heat 1/2 tablespoon coconut oil over medium high heat and add in 1/2 of the veggies along with 1/2 teaspoon salt. Cook for 2-3 minutes tossing frequently, then remove to a plate and start over with another 1/2 tablespoon coconut oil and the remaining veggies. The vegetables should not be fully cooked – they should just begin to wilt and still have some texture.
Next heat the last 1/2 tablespoon of coconut oil in the wok or skillet and add in the seasoned shrimp. Toss frequently until the shrimp is just about cooked though- it will turn a pink opaque color, like the picture below.
Now add in all of your precooked vegetables and the bowl of sauce you prepared earlier and toss together. Cook 2-3 minutes until the sauce begins to thicken. Remove the pan from the stove and drizzle in 1 teaspoon toasted sesame oil. And voila! Dinner is served. To keep this low carb you can eat it in a bowl as is, but my family happens to eat it served over brown rice. Don’t forget to top yours with chopped cashews – nom nom nom!