Don't Make Me Bake: EGG ROLLS AND FRIED RICE

So I saw these egg roll wrappers in the produce section at the store. I can make my own egg rolls. I think I have done this years ago. It was very easy.

THE FILLING

First I shredded a small zucchini, 1/4 head of cabbage, 1 carrot, 1 mushroom and 1/2 small onion. I shredded them in my food processor. Then....I sauted the veggies in a little olive oil. When they were tender I added a TBSP of soy sauce.

Set them aside and let the filling cool.

THE RICE

2 cups rice
4 cups water
1 TBSP oil
1 tsp salt
boil rice on med-high heat, then turn down and simmer
Stir occasionally.
After about 15-20 min. the water should be absorbed into the rice.
Check the rice to see if it is tender.
Turn off heat and set aside.

PREPPING THE FRIED RICE

In a separate skillet, Saute 1 chopped carrot and 1 chopped onion in a tsp of olive oil.
When these veggies are tender, add the cooked rice and 2 TBSP butter.
Continue to saute rice on med-low heat. Add half bag frozen peas.
Stir and add more butter until peas are cooked.

EGG ROLLS

Drain off liquid on the sauteed veggie mixture. Put 2 TBSP of filling in each egg roll wrapper.
face the wrapper corner ways toward you. Fold a corner over the mixture and then fold the sides in.
Finally wet the last corner with a little water and fold it up over the mixture and seal it in. The instructions are right on the package with pictures. :o)

PLACE FILLING INTO THE WRAPPER CORNER FACING YOU.

SAUTE CARROTS AND ONION FOR THE FRIED RICE

THE SAUCE: BLEND ONE LARGE JAR OR CAN ROASTED RED PEPPER WITH A CAN OF PINEAPPLE JUICE OR A CUP OF YOUR FAVORITE JAM. I USED CHERRY JAM. ADD SOME HEAT WITH SOME RED PEPPER FLAKES OR HOT SAUCE. SIMMER UNTIL HOT.