Well. Here I am. Still pregnant. So what’s a girl to do? In my case, cook. Why? Because I love food. And eating tasty food is a surefire way to pick up my mood.
This recipe has been out of rotation for a couple months due to the warm weather. But now it’s fall, and even though it’s still been in the mid 80s, I can pretend it’s cooled off enough to warrant turning on the oven. And this recipe is pretty dang tasty. Pretty dang tasty.
And it’s easy, too. Tasty. Easy. Healthy. That’s a hard combo to beat.
1/2 tsp sesame oil (can use olive oil)
1 cup cabbage, chopped (I always use purple because that’s what I buy, but regular cabbage would be just as tasty)
1 cup carrots, shredded
1/2 can water chestnuts (optional, like the last time I made these when I thought I had a can but didn’t 😦 )
1 handful bean sprouts (also optional, but a delicious additional)
1 tsp fresh ginger, chopped
1 clove garlic, chopped
1 green onion, chopped
1 Tbsp soy sauce
7 egg roll wrappers (found in the vegetable section of grocery stores)
sesame oil (or olive oil) for drizzling/spraying
sweet chili sauce for dipping
Preheat oven to 400 degrees.
Heat 1/2 tsp sesame oil in medium pan over medium heat. Add garlic and ginger, stirring. After about a minute, add cabbage, carrots, water chestnuts, bean sprouts, green onion, and soy sauce. Stir frequently and keep on heat for 4-5 minutes. This will warm everything up and infuse the garlic and ginger flavors into the vegetables.
Place the egg roll wrapper on your work space so there is a corner at the bottom. Then put about 2 Tbsp of the mixture into the center of an egg roll wrapper. Fold the bottom corner up over the mixture. Then fold the two side corners in (it should look kind of like an envelope at this point). Then roll the egg roll up.
Place the egg rolls on a baking sheet. Then drizzle a thin line of sesame oil over the egg roll and roll the egg roll again to smear the sesame oil over the entirety of the outside of the roll. Repeat for all the egg rolls.
Bake for 8-10 minutes. Turn egg rolls over. Bake another 5-7 minutes.
Serve with your dipping sauce.
And watch out, those puppies are hot (temperature wise). But oh so good.
This is what we had for dinner. And yes, I will be posting the curry recipe soon 😉