Low Carb Spring Rolls

Hello, everybody!

 But before I get to the egg rolls, I wanted to share these beautiful peonies my friend brought me.

 We have a local peony garden and it has several dozen varieties. So beautiful!

And they smelled amazing.

But we're here for the egg rolls, so, without further ado, the past me will take over:

These are officially low carb, but they're not low calorie. So, you can decide whether it fits into your diet, or whether you can have just one with a salad. (I didn't have to think too hard about this since I'm not fond of cabbage OR Chinese food. No brainer!) But I knew this would be a big hit with the family, and since we've had wayyyyy too many cookies and sweets lately, this seems a fun way to get back on the road to real food.

 What you see is a doubled recipe (alert- family of EIGHT!) but the measurements I'll give arethe ones listed on the back of the package.

1lb pork sausage
2 cups cabbage
1/2 cup bean sprouts
1 cup shredded carrots
3 green onions, finely chopped
1 tsp minced ginger
1 tsp garlic
2TBS oyster sauce
one package egg roll wraps (made with rice)

 Brown pork sausage. Use thirteen year old child who does not appreciate her picture taken.

 After the pork is browned, add in the carrots, cabbage, garlic, ginger and green onions. Stir over high heat for 2-3 minutes, like a quick stir fry.

 Remove from the heat and add 2 TBS of the oyster sauce. I checked the back and there was no MSG but it still made me nervous. So far, so good. Usually anything with that many preservatives gives me a killer migraine but I saw this on a list for people who are sensitive to MSG and derivatives.

 So, let the mixture cool, then remove the rice paper wraps from the container. Put a small bowl of water near as you assemble the egg rolls.
Preheat oven to 400F.

Put about 2 tsp of mix in the middle. It smells DELICIOUS.

 Wrap it up like a little envelope, sealing the last flap with a bit of water.

 Ta-dah. Now, into the oven for about 12-15 minutes, until browned.

 I order these napkins from Macy's because I fell in love with this line of china. (Wait, you say... why order napkins if you love the china!?) The china was sooo crazy expensive, even on sale, that one mug cost $49! I mean, seriously. In this family, we could break hundreds of dollars in dishes a week that way!

 Anyway, so I got placemats and napkins. And they are SOOOO pretty. I'm going to try and paint a replica of it... but it might be a fail. I'll let you knew what happens.

 Looking tasty! Now, the original recipe called for green cabbage and I'm sort of seeing why. These babies look purple!

 Hubby was pretty excited to see this as his appetizer. (This couldn't be his whole meal. He needs a big salad and maybe some corn or green beans. But I took pictures before I put everything on there...)

 Dipping in the soy sauce... And the other sauce is a spicy and sour... my fave!

 Steaming hot and the veggies are still crisp!

I wasn't really sold on the oven baked part, so I fried the last batch in about an inch of oil, turning until each side was crispy. I really thought they tasted so much better... but of course, it raises the calorie content as well. I think if you only have one or two, the frying doesn't make a difference. For hubby, I think I'll keep his baked because he ate about seven. That would be a lot of grease!

Enjoy!