Every few weeks, we get ourselves in a pickle with having so many veggies in the fridge. I find it relatively easy to use up our weekly CSA share… that is, until we have family that fly in unexpectedly and spend the week with us here in Arizona.
Last week was one of those weeks – after entertaining family for several days, we drove out of town over the weekend to take care of some family business. After getting back, we realized we had SO much produce in the fridge and would be picking up our next weekly share in just two more days.
What to do with an abundance of cabbage, carrots, green onions, and cilantro?! Believe it or not, the food processor came to the rescue. After just a few minutes, the shredded green onions, cilantro, red cabbage and carrots were added to a skillet with some Italian sausage where it was cooked just until soft. Seasonings were added, and we rolled that mixture up in these incredibly easy and yummy egg rolls.
The best part? It’s ok to eat more than few… because they are baked (gasp!) … not fried. Yum! They really are incredible – and they made 24 – which were devoured over the next two days by kids and adults alike.
Enjoy them fresh out of the oven by dunking in some sauce, then wrap up the leftovers and heat up the next day for a tasty snack that will tide you over until your next meal. If you have some older children, they can even help you roll them up and place them on your baking sheet quite easily.
You’ll want to pick up a pack of egg roll wrappers from your local market, and have a small bowl of water handy as you roll ~ follow the package instructions to roll them into shape and wet the ends to keep them from opening up in the oven.
Place seam side down on a parchment lined baking sheet (unless you have baking mats) and then lightly brush with a thin (*thin*!) layer of extra virgin olive oil before popping in the oven for 25-30 minutes until golden brown.
Don’t like pork? You can easily make them meat-free, too.