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Veggie Egg Rolls - total time 30 minutes

During my quest for different vegetarian recipes I found a lot of "international" foods.  Actually, it seemed most other countries have a good amount a vegetarian options within their traditional menus, yet "American" food is focused on meat.  We have our fast burgers and sandwiches, there are steakhouses, it seems we'll wrap anything in bacon, even our salads come topped with chicken or fish.  If you go to an Italian, Mexican, Indian, or Asian restaurant they all have a dedicated vegetarian section in their menus.  However to get anything vegetarian from an "American" food restaurant you have to ask for no meat.  Now don't get me wrong, I do enjoy some chicken or fish (and some times some red meat) but all in moderation.

So even thought the vegetarian challenge was over and it was the first week I could eat meat in almost seven weeks, I ended up making some veggie fried rice and veggie egg rolls (they use a lot of the same ingredients).  If you ever need to feed a lot of people... veggie fried rice is where it's at.  I thought I was going to be eating it for weeks!  But I love making it at home because I am picky about what goes in it (peas and mushrooms, eww).  

1.5 cups carrots, sliced
1 medium onion, sliced
1 .5 cups cabbage, sliced
1.5 cups bean sprouts
1 tbsp toasted sesame oil
2 tbsp soy sauce
1 pkg egg roll wrappers

1.  Preheat oven to 350 degrees and heat wok (or pan) over medium heat.  Clean and slice vegetables into long, thin, slices.  Heat oil in pan and saute veggies with soy sauce for three minutes.
2.  Spray baking sheet with olive oil.  Place about a quarter cup of veggies on each egg roll wrapper.  Fold in the closest corner to you, then fold in both sides, tuck the filling in the folded area and roll closed.  Place roll on baking sheet.  Spray rolls with olive oil.
3.  Bake for ten minutes and serve with soy sauce (and veggie fried rice!).


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