Home - Recipes - Sweet-and-Sour Shrimp and Veggie Omelet Rolls

Sweet-and-Sour Shrimp and Veggie Omelet Rolls

Impressive and delicious- the "omelets" are more like savory crepes, bursting with stir-fried vegetables and shrimp.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
708 calories per serving


> 6 large eggs
> 2 tablespoons soy sauce
> 6 tablespoons vegetable oil
> 2 tablespoons chopped ginger
> 1 (16 oz) bag frozen Asian stir fry vegetables
> 6 tablespoons sweet and sour sauce
> 1 (3 1/2 oz) pkg frozen salad shrimp, thawed
> 1 (10 oz) pkg frozen long-grain rice


Preheat broiler. Beat eggs in a medium bowl and season with soy sauce and pepper. Heat 1 tbsp oil in a nonstick oven-proof 8-inch skillet and pour in ¼ of the egg mixture. Cook for 3 min. Place on top rack of oven and broil until top is browned, making sure eggs don’t burn. Using a spatula, transfer omelet to plate and cover with foil to keep warm. Repeat with remaining egg mixture until you have 4 omelets.
Heat the remaining oil in a wok or large skillet, add the ginger and stir-fry for 1 min. Add the vegetable mix and stir-fry for 5 min. Mix in the sweet-and-sour sauce and shrimp and stir-fry for 3 min. Season with salt and pepper.
Cook rice according to package directions. Spread the vegetables over the middle of the omelets. Roll up and slice in half diagonally. Serve with rice and extra sauce as needed.


Serve with lime wedges and chopped fresh cilantro.

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