Today, I conquered my first Pinterest challenge! Well, sort of…
I chose Baked Southwestern Egg Rolls as my first challenge. The original recipe, from Annie’s Eats, caught my eye because it is a vegetarian dish. The problem is that I didn’t really think about my family’s tastes when I picked this recipe. My husband would love it, but my kids and I are not big fans of Southwestern flavors.
Initially, I planned to create my own flavor profile, while still using most of the main ingredients in the recipe: egg roll wrappers, black beans, corn and spinach. But, when I looked in my refrigerator, I realized it was filled with a bounty of great looking produce – including spinach picked fresh from our garden.
At that point, I changed course and decided to use those ingredients, along with a bit of Soy Vay Teriyaki Sauce, to make spring rolls. The spring rolls turned out great, and my husband did all of the chopping. That is a definitely a win-win for me.
Bountiful Baked Spring Rolls
(I did not include amounts for each of the ingredients. Use what you have – a little more cabbage, a little less spinach. Do you have leftover carrots, peas or corn from dinner? Toss those in! This recipe is all about using what you have and what you like.)
- Cabbage, shredded
- Spinach, chopped
- Green onions, chopped
- Broccoli, chopped
- Red Bell Pepper, chopped
- Soy Vay Teriyaki Sauce
- Egg Roll Wrappers
- Small bowl of water (to use when rolling the spring rolls)
- Preheat the oven to 400 degrees
- In a large skillet, combine all of the ingredients except for the egg roll wrappers. Saute for a couple minutes until vegetables are soft.
- Place one egg roll wrapper on a cutting board with one corner facing you.
- Place 2-3 tablespoons of the vegetable mixture in the center of the wrapper.
- Dip your finger into the water and wet the corner of the wrapper facing you and fold it up and over your vegetable mixture. Gently press to seal.
- Wet the corner of the wrapper to your left, fold it towards the middle, and gently press to seal. Repeat this step on the corner to your right.
- Wet the top corner and roll up to finish forming the egg roll. Gently press the top corner to seal.
- Bake at 400 degrees for 10 minutes, or until golden brown.
Despite the fact that I didn’t actually make the Baked Southwestern Egg Rolls, I will consider this Pinterest challenge a success. My baked spring rolls were inspired by the original recipe… and isn’t Pinterest really all about inspiration?