What makes you feel happy? Like giddy-slap happy-kinda happy?
Is it getting a manicure? Finally making it to the salon after ignoring your roots for 6 months? A date night with your spouse? A much-needed lunch outing with a girlfriend? Or simply getting those kiddos to bed early?
You know what really floats my boat? I’m taking makes me feel like I am on top of the world – like I’ve got all my shit together and deserve an award of some sort….
99.9% of the time I do it with all three kids, which can create unnecessary chaos and an additional $30 of random things thrown into the cart. BUT, somehow I can muster through the screaming, diaper changes, and melt downs because I know at the end of it all I will have delicious food to cook. Nothing makes me feel more organized then coming home, unpacking all of the food and rearranging the fridge.
It is my jam! If that doesn’t make me sound like a big la-who-za-her I do not know what does but new groceries every weekend gives me this strange sense of a clean slate to start the week on a delicious note.
Starbucks is always my first stop in the a.m. — a bad, expensive habit I am trying to quit. I sit in the drive thru and read over my grocery list, which is often a complete replica from the week before unless I am feeling wild and want to try something new for dinner (which with kids is a total risk). Yesterday I had chinese food on my mind, and I always prefer homemade over take out because take out weighs me down and suddenly it evaporates and I am starving 30 minutes later. So to save my body from the msg and extreme sodium coma, I decided to whip up some baked egg rolls, packed with veggies that I could feel good about eating and serving to my family.
Grab your grater and these 3 veggies and you are on your way some baggin’ egg rolls that won’t leave you feeling greasy.
2 1/2 cups grated carrot
2 1/2 cups grated sweet potato
3 cups purple cabbage
5 green onions, chopped
1 1/2 Tbsp garlic powder
Pinch of salt
2 tsp ginger (you can use fresh, I just had powder)
A few teaspoons of sriracha, to your liking
2-3 Tbsp low sodium soy sauce
Get all of these ingredients onto medium high heat in a saute pan, let cook for five minutes and set mixture aside to cool before moving onto making the egg rolls – EASY right?!
I buy my egg roll wrappers from Heinens, and I have spotted them at Giant Eagle too! Place the egg roll wrapper down in a “diamond” position – dip your finger in water and trace all of the edges. Dollop a few teaspoons in the middle of the wrapper and get ready to roll! (It’s easy – trust me!)
Bottom corner UP and over the middle, left and right side fold in – roll roll roll untill you real the top. Place seam side down onto a baking sheet, that is lined with foil and sprayed with nonstick spray.
Voila! Get yo’ roll on babe.
Bake at 350* for 10 minutes, FLIP. Bake for an additional 10-15 minutes, checking until the bottom has turned a nice golden brown.
Serve with your favorite asian dipping sauce. We use a spicy chili sauce and mix it with honey for a sweet and spicy sensation. Dan grabbed one of these off of the plate while we were mid bathroom renovating and could not believe they were made of all veggies – they are SoOo GOOD!