All the things you love about an egg roll— minus the fried wraps. total time 25 minutes • serves 4 INGREDIENTS 2 Fresh Thyme large eggs 1 Tbsp. sesame oil, divided 1 tsp. grated fresh ginger 1 clove garlic, minced 1 (14 oz.) pkg. coleslaw mix 3 green onions, chopped, plus more for garnish 2 Tbsp. coconut aminos 12 oz. medium fresh shrimp, peeled and deveined 3 Tbsp. sweet chili sauce INSTRUCTIONS 1. In a medium bowl, whisk eggs. In a large skillet, heat 1 tsp. sesame oil over medium heat. Add eggs; cook for 2 to 3 minutes or until set. Turn eggs over; cook for 1 minute more. Remove from skillet and cut into strips; set aside. 2. Add 1 tsp. sesame oil to the same skillet and heat over medium-high heat. Add ginger, garlic, and coleslaw mix. Cook and stir for 3 minutes. 3. Stir in reserved cooked eggs, green onions, and coconut aminos. Cook 2 minutes more or until vegetables are tender. Transfer to serving bowls. 4. Meanwhile, add the remaining 1 tsp. sesame oil to the skillet over medium heat. Add shrimp; cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in chili sauce. 5. Top serving bowls of cabbage mixture with shrimp. Sprinkle with additional green onion, if desired. Each serving contains: 186 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 200 mg cholesterol, 859 mg sodium, 15 g carbohydrates, 3 g fiber, 10 g sugar, 17 g protein. Daily values: 28% vitamin A, 48% vitamin C, 9% calcium, 7% iron. Shrimp Egg roll bowl OUR DIETITIAN’S DISH: “Next to the Asian ingredients, grab coconut aminos, a great swap for soy sauce in this Shrimp Egg Roll Bowl. They are soy-free, MSG-free, vegan, and gluten-free. I love cooking with them!” —Kerry Clifford, Fresh Thyme Registered Dietitian | March/April 2018 21 020-023 Bowled Over-KC.indd 21 2/12/18 12:49 PM