My love affair with egg rolls started with the first time I tried one. It was too long ago to remember the particular place or circumstances, but the egg roll is my favorite part of a Chinese restaurant meal. (Aside from the fortune cookie, of course. Dessert is always my top priority!) I am partial to shrimp or vegetarian versions over pork or chicken ones.

But it has been a real long time since we have had the opportunity to eat egg rolls. We have yet to find good Chinese food locally and the pandemic restrictions are not helping with that search. So, as with many other obstacles of late, we have resorted to a DIY option with delicious results!

Instead of putting the egg roll filling in a wonton wrapper then deep frying them, as a typical egg roll would be prepared, we went with the deconstructed route and served the shrimp filling over cooked rice. To capture the crunch mouthfeel of an egg roll, we topped off our bowls with chow mein noodles. And there was lots of Chinese hot mustard on mine! 

Deconstructed Shrimp Egg Rolls

Deconstructed Shrimp Egg Rolls (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1 pound peeled, raw medium shrimp
• 1-1/2 cups (8 ounces) sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons soy sauce
• 14 ounces classic coleslaw mix
• 2 tablespoon sesame oil, divided
• 2 cups  rice
• chow mein noodles, wonton strips, soy sauce, Chinese hot mustard, sweet-and-sour sauce for serving

Directions:

Cook the rice according to the package directions, adding 1 tablespoon of the sesame oil to the pot of water.

Prep all the ingredients.

Meanwhile, in a large cast-iron or heavy skillet, heat the olive oil over medium-high heat. Add the shrimp to the pan and cook for 2 minutes, turning the shrimp over and cooking for another 2 minutes.

Start with the shrimp.

Remove the shrimp from the pan and set them aside.

Set the shrimp aside once they are cooked.

Add the remaining tablespoon of sesame oil to the pan, then add the onions and cook just until they begin to soften, about 2-3 minutes.

The onions need a bit longer than the rest of the ingredients.

Add the mushrooms, garlic, ginger, salt, and pepper to the pan and cook for 6-8 minutes. Stir in the soy sauce.

Then comes the mushrooms and seasonings.

Add the coleslaw mix to the pan and cook until wilted, about 3-4 minutes.

And finally, the coleslaw mix is added to the pan.

Add the shrimp back to the pan and cook until heated through.

Toss the shrimp back in the pan and heat everything through.

Serve the shrimp & mushroom mixture over the rice and serve with chow mein noodles, wonton strips, soy sauce, Chinese hot mustard, or sweet-and-sour sauce, if desired.

Customize your bowl to your preferences.

I see many egg roll bowls in my future!  ~Linda

Deconstructed Shrimp Egg Rolls (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1 pound peeled, raw medium shrimp
• 1-1/2 cups (8 ounces) sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons soy sauce
• 14 ounces classic coleslaw mix
• 2 tablespoon sesame oil, divided
• 2 cups  rice
• chow mein noodles, wonton strips, soy sauce, Chinese hot mustard, sweet-and-sour sauce for serving

Directions:

Cook the rice according to the package directions, adding 1 tablespoon of the sesame oil to the pot of water.

Meanwhile, in a large cast-iron or heavy skillet, heat the olive oil over medium-high heat. Add the shrimp to the pan and cook for 2 minutes, turning the shrimp over and cooking for another 2 minutes. Remove the shrimp from the pan and set them aside. Add the remaining tablespoon of sesame oil to the pan, then add the onions and cook just until they begin to soften, about 2-3 minutes. Add the mushrooms, garlic, ginger, salt, and pepper to the pan and cook for 6-8 minutes. Stir in the soy sauce.

Add the coleslaw mix to the pan and cook until wilted, about 3-4 minutes. Add the shrimp back to the pan and cook until heated through. Serve the shrimp & mushroom mixture over the rice and serve with chow mein noodles, wonton strips, soy sauce, Chinese hot mustard, or sweet-and-sour sauce, if desired.