The Perfect Summertime "Go-to"!

Well, it's been quite a few months since I've blogged but I am back. The good thing is that I am back with some delicious meal ideas. My latest love is homemade egg rolls!! These are absolutely wonderful!!! They are BAKED which is a huge plus for those concerned about...well...their arteries. :) And they are healthy, easy, freeze beautifully, and so tasty.

I purchase 2-3 packages of egg roll wrappers. These are refrigerated (not frozen) so you can find them either in the section of your grocery store where butter and cheese and tofu are kept, or you'll find them in the produce section, again near the tofu. These however are NOT tofu. There are usually 24 to a pack.

What you'll need:

2-3 packages of egg roll wrappers

4-6 cups of shredded cabbage and carrots

4-6 good sized boneless chicken breasts

4-6 stalks of celery (julienned)

soy sauce

onion powder

salt *(unless using Badia which has salt in it.)

pepper

chili powder/flakes *(optional)

Badia Sazon spices (for the chicken)

1 egg (fork beaten)

small dish of warm water

Start by cutting off all fat from the chicken. Fill up a pot with enough HOT water to boil the chicken. Season the water with Badia seasoning, onion powder, and pepper to taste. (Badia has enough salt so you don't need to add additional salt.) Due to the fact that I always taste my water to make sure the seasoning is just right, I don't add the chicken until after it's seasoned.

Then add chicken and bring to a boil for about 10 minutes to ensure the chicken is fully cooked.

Meanwhile, shred cabbage and julienne carrots/celery, and season with some onion powder. Use some chili flakes or powder if you like them a little spicy.

Once chicken is boiled, using a fork, shred the chicken. Once it's sufficiently shredded, mix it with the cabbage/carrot/celery mix. Add 2-3 tablespoons of soy sauce and mix well.

Then open egg roll package. Take a wrapper and place it on a cutting board so it's shaped like a diamond, so that the corners are facing north, south, east, and west. Horizontally, lay a line of the mixture on the wrapper making sure that about 1/4 inch remains between the mixture and the wrapper's edge. Dipping your finger or the back of a spoon in warm water, dampen the corners of the egg roll wrapper and proceed to fold. First fold the corner closest to you, over the mixture, then fold the sides in, then roll it until the final corner is reached. The water will act like glue to seal it.

Lay them on a Pam'd (spray with Pam) cookie sheet and then using a brush, give them an egg wash glaze. This will give them a gorgeous tan color. Without the egg glaze, they will stay white and look uncooked even though they will be cooked.

Bake for 10 minutes at 325. Then flip them over, egg wash the other side, and bake for 5 more minutes.

They will be golden brown, crispy, and taste better than those you get at your favorite Chinese restaurant. Once they are cooled...you may freeze them in a good quality freezer bag. They freeze and reheat in the microwave or oven BEAUTIFULLY!!!! These have been quick and easy dinners for us a many occasions!!

They can make about 4 dozen, so stock up on freezer bags, or share with friends. You'll love them and find them the perfect summer go-to!!

Potstickers are next. Stay tuned...until then...

Enjoy!!