lovin' me some eggrolls

Meal planning is pretty great. I like having a plan even if sometimes it's a hassle to put the plan together.

 

On the meal plan for Wednesday of this week was eggrolls. I was a little nervous because the potential for an epic fail was there, but everything went off without a hitch. I found a veggie eggroll recipe on Pinterest by For The Love of Cooking and decided to give it a try because who doesn't love eggrolls?

 

I removed the corn starch from the recipe because I didn't think it was necessary and it's not exactly good for you.

 

Here's what we did:

 

Veggie Eggrolls

 

 

Ingredients:
1 tsp olive oil
2 cups chopped cabbage
2 cups shredded carrots
2 cups bean sprouts
1 can chopped water chestnuts
2 tbsp sliced green onions
1 tsp freshly grated ginger
2 tbsp soy sauce
egg roll wraps
sauce for dipping

 

Heat olive oil in large skillet. Then add cabbage, sprouts, carrots, chestnuts,

and ginger to the pan. Cook until vegetables just being to wilt. Add soy sauce and

green onions to pan and cook for an additional 2 minutes. Remove from heat and let

cool. Place 2 tbsp on mixture into the center of the wrap. Follow directions that

are on the back of the eggroll package for folding.

Oven should be preheated to 400 degrees. Spray baking sheet with cooking spray.

Place eggrolls on baking sheet and spray cooking spray or rub olive oil on top of

the eggrolls. Bake for 8 minutes and then turn over, baking for an additional 7

minutes.

 

I love eggrolls and I feel like these are 10X healthier compared to the kind you buy in the freezer section. I was definitely really please with how they turned out and these will have to happen again soon. They're a lot easier than they look and don't require tons of time.