Well this past weekend was my fall break (thank goodness!) and it honestly could not have come any sooner. It was nice to have a few days off, and think a little less about school. I also got to spend some good quality time with my family, and my boyfriend. A few shopping trips, a evening at the symphony with my boyfriend, and trying out this new recipe were all part of the fun. Now all I want is another break. Too bad the next one is Thanksgiving.....
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| Cooked veggies |
Baked Egg Rolls
- 1 tsp olive oil
- 2 cups of cabbage, chopped
- 2 cups of shredded carrots
- 2 cups of bean sprouts
- 1 can of water chestnuts, chopped
- 2 green onions, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/4 cup water
Cook all the veggies together in the oil, mix cornstarch water and
soy sauce and add to the cooked veggies. Roll and bake for 15 minutes,
turning once in the middle.
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| Master roller |
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| Aren't we cute? |
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| Always making me laugh :) |
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| Bubbly poured |
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| Egg rolls |
Just because.... It's fun to cook together
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