CSA Egg Rolls

Here is another idea for using your greens which I credit to my friend Anna (a Jericho resident who recently perfected the art of baking egg rolls). I tried this two nights ago, and I was very pleased with the results. I purchased ready-made egg roll wrappers at the grocery store (they come in packages of about 20) and created my own filling. Then I baked them in the oven. I served them with plain rice and duck sauce, but 2 out of 3 kids actually enjoyed them without the sauce, so I know they were good!

Directions:
Chop up a variety of greens and any other veggies that sound good (I used bok choy, a bit of kale, some rabe, and carrots). Add some oriental flavors--definitely lots of fresh ginger, maybe some garlic, scallions, cilantro, water chestnuts, etc. If you have a little bit of meat or fish you want to use up, add that too. Saute quickly in hot oil--everything should be cooked, but hopefully some of the non-green veggies remain crisp. You can also add chopped peanuts and/or sesame seeds.

Use filling to create individual egg rolls (follow folding instructions on package, using water to seal the corners.) Generously oil a couple of baking sheets, throw on the egg rolls, and bake at 385 degrees for about 17 minutes (turning halfway through).

Enjoy!