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Tuesday, March 26, 2013

Baked Egg Rolls

I had some extra Napa Cabbage that needed to be used and a bag of shredded carrots SO, I:

sliced up the cabbage
added the carrots
diced up some green onion
added soy sauce to taste and got to work!

I took egg roll wrappers and rolled up the mixture and sealed the wraps with water.

I attempted pan frying the egg rolls, and then baked them.  I found that baking them at 400 degrees until crispy actually gave them a crunchier texture, and it is way healthier!

Anyway, after they were baked up, I flash froze them, threw them in freezer bags and I've been eating them for lunches instead of sandwiches.  I reheat them by toasting them up in the toaster oven.

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