** This was supposed to post last night! We are currently on the plane headed for Chi-Town!

SO excited that tomorrow is Friday! We are flying out of Columbus at 6pm to go to Chicago for the weekend. I love how leaving from here at 6 means we get there at 6! We are meeting my parents, who are flying in from Cleveland, at my brother’s place in Lincoln Park! It should be a great weekend filled with shopping, hanging out, shows and fun dinners! I will keep you posted. 🙂

After school today, which was nice and uneventful, I came home to make dinner with some Nasoya Egg Roll Wraps. When I was at store the other night I picked these up! I was excited to use the free coupon they sent me to try them. Of course I forgot to use the coupon when I actually checked out. I am blaming it on the pregnancy brain.

So anyways, you will see some more wraps with fun recipes! There is no problem with that. 🙂

When thinking about what to do with the egg roll wrappers, I thought of many fun things. I decided that classic, healthy egg rolls would be first on my list. Once I saw how easy it was to work with the wrappers, I could try new things! Here is what went into it:

Baked Egg Rolls

• 1 bag of frozen stir fry veggies
• 1 can of water chestnuts, diced
• 1 can of bamboo shoots, chopped
• 1 onion, diced
• 1/2 small head of cabbage, chopped
• soy sauce – I use light sodium
• szechuan sauce – or another flavorful sauce that fits the ingredient list
• egg roll wrappers – by Nasoya

1. Chop all veggies and simmer in a pan with sauces until veggies are tender
2. Fill wrappers according to the diagram on the package. This will prevent them from falling apart.
3. 
4. Bake egg rolls at 35o for about 30 minutes – next time I would try cooking them at a higher temp for shorter time – not because they didn’t taste delicious, but because I am impatient.

I served mine with the leftover over veggie “insides”, brown rice and baked tofu! It was very filling and satisfying! I am excited to have leftovers as my lunch tomorrow.

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