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!).