Asian quinoa salad

I brought this dish to work for my coworkers recently and a few of them asked me to post the recipe here, so here it is guys! This recipe is really flexible, so feel free to add or change the veggies based on what you have on hand or what sounds good to you! The amount of each veggie is also really subjective so just use this as a guideline

Ingredients:

1/2 cup uncooked quinoa
1 cup veggie stock
1/4 cup chopped carrots
1/4 cup chopped cucumber
1/4 cup cooked, shelled edamame
2 tablespoons chopped red bell pepper
2 tablespoons chopped green bell pepper
1/4 cup shredded purple cabbage
1 sizable handful cilantro leaves
3 tablespoons olive oil
1/4 cup soy sauce
1/2 a lime, juiced
1 tablespoon sesame oil
3 tablespoons brown sugar
1 clove garlic, made into a paste
1 tablespoon freshly grated ginger
1 tablespoon toasted sesame seeds
1 green onion, sliced in rings
1 dash crushed red pepper flakes (optional)

Directions:

Cook quinoa in veggie stock according to package directions. While that is cooking, combine veggies and cilantro in a large mixing bowl. After quinoa is done cooking, allow it to cool for a while and then add it on top of the veggies. In a small mixing bowl combine the rest of the ingredients (oil through red pepper flakes) and whisk to make sure there are no lumps of garlic left. Add half the dressing mixture to the quinoa/veggie bowl and stir well. Taste and continue to add dressing until you're happy with the flavor of the salad. Serve warm or cold.

Blueberry muffins

Muffins are a great breakfast food or snack and the best part about them is that they freeze really well, which means that you can make a batch and then have them whenever you want. I like my blueberry muffins with a bit of lemon, but if you don't then just leave it out.

Ingredients:

1 stick butter (room temp)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
1/2 cup buttermilk
1 1/2 cups frozen blueberries
1/4 cup sugar

Directions:

Preheat oven to 375. In a mixing bowl, cream butter and sugar together until light and fluffy. Mix in eggs one at a time. Add vanilla, lemon juice, and lemon zest. Stir in half the flour, all the salt, and baking powder and mix. Add in the buttermilk and the rest of the flour and stir until mostly smooth. Fold in the blueberries. Fill muffin pans with liners and spray with non-stick spray. Fill muffin cups most of the way full with batter (they will look really full, thats ok!). Top with a sprinkling of sugar. Bake for 25-30 minutes. Cool for a few minutes in the pan, then transfer the muffins to a cooling rack.

Lemonade by the glass

Lemonade is delicious and the powdered versions don't come close to the real thing. This recipe makes just one glass and uses just one lemon, which makes it really simple to throw together on a hot day. I typically make a huge batch of simple syrup and then store it in the fridge, which means that you can sweeten pretty much anything whenever you want.

Ingredients:

1 lemon, cut in eighths

3 tablespoons simple syrup*

1 1/2 cups cold water

ice

Directions:

Squeeze each section of the lemon into a glass, trying to get as much out of the lemon as possible. Add simple syrup to lemon juice and mix. Top with cold water and ice. Stir to combine. Add more syrup if necessary. 

*simple syrup is made by dissolving equal parts sugar and water together in a sauce pan. Simmer it for about 5 minutes, then allow to cool. 

Asparagus, sun-dried tomato, and olive quinoa

Quinoa has a ton of protein in it, which makes it a perfect food for vegetarians to rely on. This is served warm, but you could just as easily eat the leftovers cold as well. If you don't like olives you could swap them out for mushrooms. If you use the mushrooms instead just slice them and saute them with the asparagus.

Ingredients:

1/4 cup + 2 tablespoons quinoa, rinsed
3/4 cup veggie stock
1/2 cup asparagus slices
1 tablespoon oil
3 sun-dried tomato halves, soaked in hot water
5-6 black olives, sliced
1/4 cup parmesan cheese
1/4 teaspoon garlic powder
black pepper
salt

Directions:

Combine quinoa and water and cook according to package directions. While this is cooking, saute asparagus in oil over medium-low heat for about 5-6 minutes or until tender. Season asparagus with salt. Remove tomatoes from the hot water and slice in small pieces. When quinoa is finished, add parmesan cheese, garlic powder, and all of your vegetables. Season with salt and pepper.

Tofu tikka masala

There is a place near me that makes this incredible paneer tikka masala and I've been hoping to try to recreate it at home. This actually a pretty close version using tofu instead of paneer. You could easily use paneer if you wanted and the process wouldn't change. Serve this with rice and naan.

Ingredients:

1/2 block tofu, drained and pressed and cut in cubes
1 tablespoon oil
1/4 green pepper, sliced
1/4 red pepper, sliced
1/2 an onion, sliced
1 clove garlic, made into a paste
1/2 tablespoon fresh ginger, grated
3/4 cup crushed tomato
1/2 cup water
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 cardamom pod, cracked open and seeds crushed
1/4 teaspoon coriander seeds, crushed
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1 tablespoon butter
1/4 cup plain yogurt

Directions:

In a saute pan, heat oil over medium heat and cook tofu for 3-5 minutes, or until lightly browned on the sides. Remove from pan. Add the bell pepper strips and onion to the pan, adding more oil if necessary and saute for 3-5 minutes or until soft. Remove from heat. In a medium sauce pot, combine garlic, ginger, tomato, water, cumin, garam masala, cardamom, cumin, coriander, cayenne, paprika, salt, and butter. Bring to a gentle simmer and cook for about 10 minutes or until it has thickened up a bit. Add tofu and sauteed veggies and cook about 2-4 minutes more, or until the veggies are very soft and the tofu is evenly coated. Turn off heat and stir in yogurt. Serve with rice and naan.

French onion soup

I love french onion soup. The problem is that traditionally it is made using beef stock, which makes it not as appealing for vegetarians. I use red wine and good veggie stock in my version to still get the same richness you'd expect from french onion soup without any of the beef flavor. This does take some time to make (and a lot of stirring) but you can make it really quickly if you already have caramelized onions on hand.

Ingredients:

3 yellow onions, sliced in half moons
2 tablespoons butter
1/3 cup red wine
3-4 cracks black pepper
1/4 teaspoon garlic powder
2-3 cups veggie stock
1 bay leaf
mozzarella, swiss, or provolone cheese
baguette slices, toasted and buttered

Directions:

Over medium heat, melt butter then add onions. Cook for 20 minutes stirring every few minutes, then cook about 10 more minutes stirring every minute or less until onions are caramelized but not burned. Add wine and scrape the brown bits off the bottom of the pot. Add black pepper and garlic powder and allow the wine to reduce by about half. Add stock until you have the thickness you'd like for your soup. Add bay leaf and allow it to simmer for about 15 minutes over low heat. Place a few ladles of soup in a bowl, add toasted and buttered baguette slices, top with cheese. Place bowl under the broiler and broil for about 1 minute or until the cheese is melted and bubbly.

Teriyaki "chick'n" sandwich

I am not one for fake meat substitutes. Most of them are either pretty gross or pretty bland. Sometimes those fake meat patties make things really easy though, like at a bbq with friends, or when you want a quick dinner. This recipe is one of those quick dinner go-tos.

Ingredients:

1 fake chicken patty
1 1/2 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon soy sauce
1 dash garlic powder
1 ring of fresh pineapple
lettuce
red onion
mayo
sub bun, lightly toasted

Directions:

Place pineapple on a heated george foreman grill, press for a few minutes until it is tender. While the pineapple is "grilling", heat the fake chicken patty in the microwave according to package directions. In a small saute pan, mix ketchup, brown sugar, soy sauce, and garlic powder together and heat over low heat until everything is combined and sugar has melted. Add cooked fake chicken to the sauce and stir to coat, it should thicken as it heats and coat the patty well. Smear the mayo on the toasted sub bun, add the fake chicken patty, top with pineapple, lettuce, and red onion.

Naan

I've been cooking a lot of Indian food recently, and every time I make it I make naan to go with it so I can soak up the sauce. I found frozen naan at Trader Joes. It was $3 for two pieces. I bought it because it seemed convenient but it was no where near as good as the home made stuff, plus the home made stuff is pretty easy as long as you have enough time to let it rise. I used my cast iron to cook these and I prefer them to get a little charred and smokey, but if you don't like that flavor just take them off the pan before they darken.

Ingredients:

1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 1/2 tablespoons plain yogurt
1/4 cup + 2 tablespoons warm water
1 teaspoon sugar
3/4 teaspoon yeast

Directions:

In a small bowl, combine water, sugar. and yeast and mix until the yeast dissolves into the water and turns a bit foamy. In a mixing bowl, combine flour, salt, baking powder, oil, and yogurt. When yeast has dissolved, mix it into the flour bowl and stir to combine. Turn out onto a well floured surface and knead for 5 minutes or so, or until it forms a nice, smooth ball that isn't sticky. Place this back into your mixing bowl and cover with a cloth. Let it rise for about an hour. After an hour, take the dough and cut it into 4-6 pieces. If you want fat, puffy naan do 4. If you want thin, pillow-y naan do 6. (I always do 6). Roll out each piece until it is 6-7 inches in diameter. Heat a cast iron skillet over medium-low heat for several minutes. When the pan is hot, brush each piece of naan with water. Take one piece at a time and place the watered side onto the cast iron. Cover with a lid for 30 seconds, take the lid off, flip it over and cook uncovered for 30 more seconds. Repeat with the rest of the dough.

Pineapple salsa

This salsa is really tasty. It is definitely a little different than your typical tomato salsa but it is worth a try! I used fresh pineapple and I really wouldn't bother with the canned stuff for this since you want it pretty acidic.

Ingredients:

1 cup of diced fresh pineapple
1/4 cup diced red onion
1/2 a small jalapeno, minced
1/4 teaspoon salt
1/2 a lime, juiced
1 large handful cilantro, torn in small pieces

Directions:

Place all ingredients in a small mixing bowl and stir to combine. Taste and add more lime or cilantro if necessary. Allow it to chill for about 30 minutes to let flavors come together. Serve with tortilla chips.

Orange tofu

I really, honestly think this is just as good as takeout. Seriously. The sauce is thick, shiny, and sweet and it reheats really nicely in case you have leftovers. This also comes together really quickly, especially if you've cooked your tofu in advance. Feel free to add more veggies to this, I just used what I had around. If you add tons and tons more veggies you may want to increase the sauce a bit though.

Ingredients:

1/2 block of tofu, cubed and pressed
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1 tablespoon olive oil
1/2 teaspoon cornstarch
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon corn syrup (or sugar)
1 teaspoon sriracha
2 1/2 teaspoons cornstarch
1/3 cup orange juice
1/4 teaspoon garlic powder
1 tablespoon oil
1/2 an onion, sliced
1/4 green pepper, sliced
1/4 red pepper, sliced

Directions:

Preheat oven to 450. Combine tofu, garlic powder, celery salt, 1 tablespoon oil, and corn starch in a small bowl and toss to coat well. Place tofu on a cookie sheet lined with aluminum foil and sprayed with non stick spray. Cook for 15 minutes, then turn cubes and cook for 10 more minutes. While the tofu cooks, combine water, soy sauce, vinegar, corn syrup, sriracha, cornstarch, orange juice, and garlic powder and stir to blend ingredients. Heat 1 tablespoon of oil in a large skillet and saute the onion, and pepper strips for 3-5 minutes, or until softened slightly. Add cubes of tofu and stir to combine. Add your sauce mixture and reduce heat. Allow to simmer for 2-3 minutes or until the sauce is thick and shiny and coats the veggies. Serve with rice.

Quinoa balls

Quinoa is packed with protein and fiber, which makes it really filling but it is a grain which can limit its uses. This recipe turns quinoa into something like a meatball (obviously with no meat) so that you can use it in recipes that call for meat. I've tossed these quinoa balls in buffalo sauce and used them in chinese stir-fries, both were delicious. These freeze well so you can have them on hand when you want them. These are mildly spiced so that they are versatile in many dishes, but you could play around with the seasonings to match what you'll be using them for.

Ingredients:

1/2 cup uncooked quinoa
1 cup veggie stock
1 large stalk celery
2 green onions
1/2 teaspoon garlic powder
1 dash cayenne pepper
salt
pepper
1 egg
1 tablespoon flour*

Directions:

Cook quinoa in veggie stock according to your package directions (cooking times vary with different brands). Remove from heat and allow to cool. While it is cooling, puree celery and green onions in a food processor until they are very finely chopped. Once the quinoa is cooled, add the pureed veggies, garlic powder, cayenne, and season with salt and pepper. Add the egg and mix well. *If it looks really wet and you're unable to form it into balls, add up to a tablespoon of flour and mix again. Heat oven to 400 degrees and line a baking sheet with foil, spray foil with non-stick spray. Form quinoa into 1 inch (approximately) balls and place on baking sheet. Spray with non-stick spray and bake for 20 minutes, turning halfway through. After 20 minutes, turn on the broiler and broil for about 30 seconds to a minute to get a golden brown coating. Remove from heat and serve.

Sangritzer

This is, by far, my favorite summer drink. I call it sangritzer because it is a cross between sangria and a white wine spritzer. I don't add any additional alcohol to the wine just because I want it to be easy to drink and relatively light, but feel free to booze it up a bit if you want. You can use pretty much any fruit you want for this but make sure you use a fruity, crisp wine.

Ingredients:

6-8 ounces of frozen fruit (I used a mango, pineapple, strawberry mix)
1 bottle of white wine (pinot grigio or sauvignon blanc)
2 liter bottle of sparkling water

Directions:

Cut frozen fruit into small pieces. Add to a large pitcher. Pour bottle of wine over frozen fruit and stir. I like to allow people to add as much or as little water as they'd like so I don't add it to the pitcher. Instead, I just encourage people to pour the fruity wine into a glass and then top each individual serving with sparkling water, this way it stays fizzy as well. I've found that a 50/50 split is a good starting point for most people, but adjust to your liking.

Chana Masala

The spice list on this recipe is long, I'll admit that, but it is so easy to make that just about anyone could do it. Mango powder is somewhat of an odd ingredient, but don't let it scare you off, if you don't have it just use lemon juice.

Ingredients:

1 can chick peas, drained
1/2 onion, diced
1 tablespoon oil
1 large (2 smaller) clove(s) garlic
1 tablespoon grated ginger
1 tablespoon minced jalapeno
1 teaspoon cumin
1/8 teaspoon coriander seeds, crushed
1/8 teaspoon cayenne pepper (more if you want it spicier)
1/2 teaspoon tumeric powder
2-3 teaspoons mango powder
1/4 teaspoon paprika
3/4 teaspoon garam masala
1/4 teaspoon salt
1/2 cup water
3/4 cup tomato sauce
1/2 lemon, juiced
cilantro leaves

Directions:

Place chickpeas in a small pot and cover with water. Boil for 10 minutes, then drain and set aside. While they are boiling, cook onion in oil over medium-low heat until it is soft, about 3-5 minutes. Add garlic, ginger, and jalapeno and cook for one more minute. Add cumin, coriander, cayenne, tumeric, mango powder, paprika and garam masala and cook one more minute until everything is fragrant and browning just a bit. Add salt, water, and tomato sauce and bring to a simmer. Add your drained chickpeas and continue to simmer for 10-15 minutes, checking to make sure it isn't drying out (if it is just add more water). When chickpeas are tender remove from heat and add lemon juice, stir to combine. Top with cilantro leaves and serve with rice and naan.

Potato leek soup

I brought this soup in to work to share with my coworkers once a year or two ago and people are still talking about how good it was. It is so simple but it is really comforting. You can serve this completely smooth or you can serve it a little chunky like I do, both ways are delicious. This is great on its own or you can top it with cheese, green onions, hot sauce, tomato, and/or bacon if you're not vegetarian.

Ingredients:

1 leek, white and very light green parts only, sliced in half moons
1 tablespoon butter
1 tablespoon olive oil
2 medium (or 1 extra large) potato, peeled and cubed
3-4 cups veggie stock
1 ounce cream cheese
pepper

Directions:

In a large pot, combine leek, butter, and olive oil and cook over medium-low heat for about 5 minutes, or until the leek is very tender but before it browns. Add cubed potato and add just enough stock to cover the potatoes by about a 1/4 inch (mine took a little more than 3 cups). Bring to a gentle boil and cook for about 7 minutes, stirring occasionally. If you want your soup chunky, remove about a 1/3 of the potatoes from the pot after 7-8 minutes (or until they are fork tender but not mushy). Continue boiling the rest of the potatoes for another 10-15 minutes, or until they are very soft and mushy. Using an immersion blender, blend the mushy potatoes until they are smooth. Stir to get everything off the bottom and then add the cream cheese, stirring well to incorporate. Add the reserved potatoes back in and stir. If it is thicker than you'd like, add a bit more stock until you have your desired consistency. Season with pepper and let cook for about 1 more minute just to heat everything through. Serve alone or with cheese, hot sauce, green onion, etc.

Pineapple quesadillas

These quesadillas are a little different since they have pineapple in them, but they are both spicy and sweet. If you want more spice just increase the amount of chili powder (and add a dash of cayenne). I served these with bbq sauce on the side and shredded lettuce for a little more crunch.

Ingredients:

2 flour tortillas
2 tablespoons cream cheese
1/2 cup mozzarella cheese
1/2 teaspoon chili powder
2 tablespoons chopped green pepper
2 tablespoons chopped fresh pineapple
1 tablespoon chopped red onion

Directions:

In a small bowl, heat cream cheese until soft, add mozzarella and chili powder and mix well. Spread half the cheese mixture on one tortilla. Top with green pepper, pineapple, and red onion. Add the remaining cheese mixture on top and cover with remaining tortilla. Place the quesadilla on aluminum foil on a baking sheet and spray with non-stick spray, place under the broiler. Broil for 3-4 minutes, or until golden brown. Flip and broil for another 2-3 minutes, or until the other side is equally brown and crispy. Check your quesadillas regularly when under the broiler since all broilers are different. Remove from heat and allow to rest for 1-2 minutes. Cut in wedges with a pizza cutter. Serve with bbq sauce.

Strawberry cream cheese crepes

All the prep work should be done the night before, so plan ahead for these!! Despite needing to think ahead, these are so easy. Crepes have a reputation for being challenging, but really they are quite simple. So simple that it is sort of silly that they cost $10-$15 at a restaurant.

Ingredients:

1/2 cup cream cheese
10 strawberries
1 teaspoon sugar
1 teaspoon lemon juice
1/4 cup water
1/4 cup buttermilk
1/2 cup flour
1 1/2 teaspoons sugar
1 egg
1 small pat of butter
1 dash salt
1/4 teaspoon vanilla

Directions:

In a food processor, combine cream cheese, strawberries, 1 teaspoon sugar, and lemon juice. Pulse to combine then process for a few seconds straight so that it is nice and smooth. Transfer to a small bowl and refrigerate overnight. In a blender, combine the rest of the ingredients (water through vanilla) and blend until very smooth. Transfer to a sealable container and place in fridge overnight. When you're ready to cook them, place a non-stick saute pan over medium heat and spray it with non-stick spray. Place 1/4 cup of batter on hot pan and swirl the pan to coat it thinly and evenly. Cook for about 1 minute, or when the bottom begins to bubble and turn very light brown. Carefully flip crepe using an offset spatula and your fingers and cook the other side for about 30 seconds. Remove from heat and continue with the rest of the batter. To serve, place a dollop of the strawberry cream cheese in the center of each crepe and fold in triangle shape. Top with sliced strawberries or whipped cream or powdered sugar.

Corn cakes

These corn cakes are just as good for dinner as they are for breakfast. For dinner, serve as is or with black beans. For breakfast, serve with eggs. These are really delicious and they also freeze well just in case you can't eat all of them. I served mine with easy blended salsa.


Ingredients:

1 box jiffy cornbread mix
1 egg
1/3 cup buttermilk
2 tablespoons shortening
1 cup corn
1 green onion, chopped
1 small handful cilantro, chopped
1 teaspoon jalapeno (adjust to your taste)
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon butter

Directions:

Mix all ingredients except butter and vegetable oil in a bowl until just combined. Let rest for 5 or so minutes. Heat a cast iron skillet over low-ish heat and melt butter and vegetable oil together in pan. Take approximately 1/3 cup of batter and pour into hot pan (I cooked about 3 at a time). Cook until edges look cooked and are starting to brown, about 2-3 minutes. Flip and cook another 2-3 minutes on the other side. Repeat with the rest of the batter, adding more oil and butter if necessary. Serve with sour cream, salsa, and/or black beans.

Cilantro mint dipping sauce

 

This sauce is really delicious. It is bright and fresh and slightly spicy. This sauce is sort of like the one you get as an appetizer at Indian restaurants. I served this with naan but it would be great with pita bread or pita chips or along side a spicy curry dish. Feel free to adjust the spice according to your preference.

Ingredients:

1/2 cup cilantro leaves
1/4 cup mint leaves
1/2 teaspoon freshly grated ginger
2 tablespoons chopped red onion
1 teaspoon minced jalapeno
1/4 teaspoon cumin
1 tablespoon lemon juice (I used half a lemon)
2 tablespoons water
salt, to taste

Directions:

Combine everything in a food processor and pulse a few times, then turn on until everything is smooth and well combined. Season with salt as necessary and add more water if you would like to change the consistency. Serve with naan.

Parmesan herb salad dressing

I recently bought a huge thing of buttermilk because it was the only size container available, which has forced me to get creative with how to use it all up. I decided to try making a creamy dressing at home and it was really delicious, much better than bottled dressing. I also used all low-fat ingredients here but use what you have on hand.

Ingredients:

1/2 cup buttermilk
2 rounded tablespoons mayo
1-2 rounded tablespoon(s) sour cream
1 clove garlic, made into a paste*
1 green onion, minced
1/2 teaspoon dill
1/8 teaspoon celery salt
1/2 teaspoon sugar
1/4 cup pamesan cheese
5-6 cracks black pepper
salt, to taste

Directions:

Mix buttermilk, mayo, and sour cream together until smooth. Add the rest of the ingredients and mix well, making sure to mix up the garlic paste well. Season with salt. Store in the fridge for at least 30 minutes before using to allow the flavors to come together.

*Make a garlic paste by mincing the garlic clove as finely as possible. Then sprinkle liberally with salt. Take the flat side of your knife and scrape the garlic and salt together several times until it forms a thick, smooth paste.

Baked egg rolls

I recently purchased a box of frozen vegetable egg rolls from the grocery store and was excited to pop them in the oven for dinner. When I took my first bite I saw something inside that I am still convinced was some sort of mystery meat, despite what the company says. Anyway, I won't be purchasing those any more due to the fear of mystery meat so I decided to try making my own. They were actually not as labor-intensive as I had imagined and I thought they were pretty tasty! They are also really flexible so you can use whatever veggies you like and you could even throw in some cooked rice noodles if you wanted.

Ingredients:

egg roll wrappers (mine made 8)
1 tablespoon vegetable oil
1/2 an onion, diced
1 large carrot, cut in small match sticks
1/4  large green pepper, diced
5-7 button mushrooms, chopped
3 stalks bok choy, chopped
1/3 cup bamboo shoots, chopped
1 clove garlic, minced
2 green onions, chopped
1/2 teaspoon fresh grated ginger
1 teaspoon soy sauce
1/2 teaspoon sriracha sauce
1/2 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon corn starch
cooking spray

Directions:

Preheat oven to 400 degrees. Heat oil over medium-low heat and saute onion, carrot, and green pepper for 3-4 minutes, then add mushrooms, bok choy and bamboo shoots. Continue to cook until vegetables are fully cooked and have softened slightly, approximately 3-4 more minutes. Add minced garlic, green onions, and ginger and cook until fragrant, about one minute. Add soy sauce, sriracha, vinegar, sesame oil, and corn starch and cook until most of the liquid has been absorbed. About 1-2 minutes. Remove from heat. On a clean, dry surface place one egg roll wrapper with a pointy edge close to you (so it looks like a diamond not a square. Place a spoonful of the veggies in the middle of the wrapper and fold the close pointed edge about 2/3 of the way up to the pointed edge at the top. fold the two sides in, covering the vegetables with another layer of wrapper. Wet the edges of the final pointed edge of the wrapper with water (the one at the top of the diamond) and roll up. Spray a cookie sheet with cooking spray and place the egg roll seam side down on the pan. Repeat with the rest of the wrappers and filling. Spray the tops of the rolls with cooking spray and bake for 6 minutes, then flip them over and cook for an additional 5-6 minutes or until brown and crispy.