500 calories is definitely not a good way to embrace a Sunday morning but I need the extra caffeine burst to jumpstart my day today! Why do I wake up at 6:30 am on a weekend???
There's nothing planned but our usual errands to get the Sunday newspaper so I figured that it's best to use this hour as bonding time with my youngest teen....
...who's yelling at me for tempting her to this apple fritter ! No worries..you can jog off those nasty calories later...
Anyway, I am planning to bring bento lunches back to life this week to help me avoid buying baked potatoes served in our break room . Veggie roll is a basic asian dish that can be served fresh or fried. There's no strict guidelines to follow, just toss veggies together and season with salt, pepper and chicken seasoning. I like it crunchy and dipped in vinegar - - yum!
Since I am on a roll here in my kitchen -- I baked an eggplant, coated them with egg and fried on both sides for 2 minutes as another side dish too. Finally, I have my lunch fixes ready -- all I need tomorrow is roll up my salmon sushi! yum!
INGREDIENTS:
1/2 cup vegetable oil
1/2 onion diced
1 packet bean sprouts
1 cup cabbage
1/4 cup diced carrots
salt, pepper
1 tsp beef or chicken seasoning
1 packet Nasoya egg roll wrapper
HERE'S HOW:
- Saute onion and carrots in oil for 2-3 minutes
- Add bean sprouts and cabbage
- Dash with salt, pepper and seasonings
- Cook until tender. Set aside
- Lay out egg roll wrapper in flat surface
- Spoon veggie mixture and fold
- Fry until golden brown on both sides
