Recipe of the Day: Egg Rolls

Yeah, you read right. Egg rolls. If you make them this way, they totally won't kill your health vibe. The key? You don't need to fry them to make them as delicious as your local dim-sum does.

What you'll need:
- Egg Roll Wrappers (Available in the frozen section of virtually every grocery store)
- 1 Bell Pepper (Any color you desire)
- 1/4 Cup Cellophane Noodles
- 1 Green Onion
- 1 Large Carrot
- 1 Cup Bean Sprouts
- 1/4 Cup Snow Peas (Or Sugar Snap Peas)
- 2 tbsp Ginger
- 1 tbsp Low Sodium Soy Sauce (Amazing alternative to the regular)
- 2 tbsp Veggie Oil (and/or Sesame Oil, only if you've got it)
- A sauce to dip into (Can be whatever you like. I'm partial to Renee's Tangy Thai Marinade, but you could just as easily use Plum Sauce, Hot Mustard, or make your own!)

Optional:
- Meat (I make mine vegetarian, but feel free to throw in leftover meat if you like)
- Water Chestnuts/Bamboo Shoots (I don't like them, but if you do, go for it)
- Cilantro (Lots of people don't like it, if I've got it around, I might throw it in)
- Cooking Spray (For the baking sheet. If you like to grease your pans another way, up to you)

The Recipe:
Tip: A day before you want to make these, take the frozen egg roll wrappers out of the freezer and put them in the fridge to thaw out.
1. Set your oven for 400 F, then take your wrappers out of the fridge.
To Make the Filling:
2. In a bowl, take a handful of cellophane noodles and let them sit in BOILING water, for however long the package says. Afterward, drain the water and let cool.
3. While you're letting the noodles cook, peel and mince the ginger. Tip: an easy way to peel ginger is using the edge of a little spoon.
4. In a bowl, mix the ginger and the soy sauce.
5. Cut up those veggies - julienne style. That way, the long pieces will be so much easier to roll up!
6. Mix all the veggies, and the noodles, in the bowl with the soy and ginger.
7. Let it chill out together in the fridge for about 20 mins.
8. In the meantime, grease a baking sheet (or two, depending on how many of these you're going to make.
Ready to Roll?
9. Place one of your egg roll wrappers in a clean, dry place on your counter, and brush a little bit of veggie oil (or sesame oil) on each of the corners of your wrapper.
10. Put about 1 1/2 tbsp of the filling in the center of your wrapper.
11. Fold the bottom corner up, and fold both sides toward center and roll tightly (like a tortilla).
12. Place seam-side down on nonstick baking sheet; repeat with remaining skins and filling.
13. Once you're done rolling all of these (maybe you want to do this with a friend... it can take a while), put them in the oven for about 9 minutes.
14. After the 9 minutes, flip 'em over and brown the other side, for another 8 minutes.
15. Take them out. Let them cool. You'll want to grab them right away, but don't. It'll hurt. Take it from me.
16. Serve with sauce, and please, try to share with your friends. Remember - MODERATION!