Spicy Shrimp Egg Roll Bowl
I used to work at a Chinese Restaurant as a sophomore at OU. I was a delivery boy before upgrading to helping out in the kitchen and eventually waiting a table or two a day. I can’t say I learned too much about cooking in that year, but I can say I fell in love with Egg Rolls. This recipe is the hassle free version of homemade Egg Rolls; no rolling or frying needed.
Make sure to use a wok, a cast iron skillet, or a cast iron wok.
You can always substitute the Shrimp with some blackened Salmon or shredded Chicken or just add one of those as well. Use the same marinade as the Shrimp if you use Chicken.
Shrimp
1/2 Lb Raw Shrimp, shells and tails removed
Cayenne Pepper
2 Tbsp Sambal Oelek
Salt
Spices
Sriracha Mayo
3/4 Cup Mayo
2 Tbs Sriracha
1 Tbs Rice Vinegar
1 Tbs Brown Sugar
Egg Roll Stir Fry
1 Egg beaten
8 Slices Bacon crumbled
2 Cups Slaw Mix (you can find some prepackaged bags, usually broccoli or cabbage based)
1/2 Red Bell Pepper julienned
1/2 Green Bell Pepper julienned
1/2 Yellow Bell Pepper julienned
2 Jalapeños minced
Sesame Oil
Butter
1 Tsp Franks Hot Sauce
1 Tbs Sambal Oelek
1 Bunch Green Onions thinly sliced with the white and light green separated from the dark green
2 Garlic Cloves minced
1 Tsp Ginger minced
First step as always, bake that Bacon in the oven at 350° before cutting it up into little pieces and setting aside.
Also while the Bacon is baking, whisk together all the Sriracha Mayo ingredients and then set that bowl into the fridge.
Lastly with the prep, add a little bit of Butter to a skillet, wok, or pan and scramble up the Eggs until done before setting them aside and keeping ‘em warm.
After the prep is done, it’s time to dive into the Peppers and Slaw. Heat up your cast iron wok over high heat before dropping in some Butter and Sesame Oil and throw in the Shrimp. Make sure you cook them all the way through and then remove and cover with some foil to keep ‘em warm in a big bowl. After they’ve cooled, cut the shrimps into little pieces and cover again. Best to do this while the Peppers are cooking.
Now lower the heat to medium, add more Butter and Sesame Oil, and toss in the Peppers and cook them a while until they get softened. Once they’re soft, place them in the big bowl with the cut up Shrimp.
Now add more Butter and Sesame Oil and throw in the two or so cups of Slaw ad stir them often until they’ve also softened. Then add the White Scallions, Ginger, and Garlic and cook it all for a couple more minutes, making sure to stir continually.
Next up add the Franks and Sambal Oelek and stir, lower the heat, add back the cut up Shrimps and Peppers, and stir again.
Once it’s all done, take the wok off the heat, stir in the cut up Bacon, scrambled Egg, sprinkle some Cilantro and Green Onions, and drizzle that delicious bowl with Sriracha Mayo.
