🌙 Late Night Grind: Vegetable Egg Rolls

Boost your focus and energy with these deliciously light Vegetable Egg Rolls, perfect for those late-night work sessions. Baked instead of fried, they offer all the crunch without the food coma!

🌙 NIGHT GRIND STATS:

• 🧠 Focus Level: High
• 💤 Food Coma Risk: Zero
• ⚡ Energy Duration: Long-lasting
• 🛠️ Prep Time: Fast

🛠️ The Grind Fuel (Instructions):

1. Gather Ingredients:

   • 1 Tbsp vegetable oil
   • 3 medium green onions (sliced)
   • 2 small garlic cloves (minced)
   • 1 inch fresh ginger (peeled and grated)
   • 4 oz mushrooms (cleaned and sliced)
   • 2 medium carrots (peeled and grated)
   • 1 small head green cabbage (cored, thinly sliced)
   • ½ Tbsp cornstarch
   • ¼ cup soy sauce
   • 1 tsp sesame oil
   • 20 egg roll wrappers
   • Non-stick cooking spray

2. Prep Veggies:

   • Clean and cut all vegetables, grating carrots and ginger, slicing onions and mushrooms.

3. Sauté Aromatics:

   • Heat oil in a skillet over medium heat.
   • Add green onions, garlic, and ginger. Sauté for 1-2 minutes until softened.

4. Add Mushrooms:

   • Cook until mushrooms release moisture (about 5 minutes).

5. Mix in Other Veggies:

   • Add carrots and cabbage. Stir until cabbage wilts (about 10 minutes).

6. Prepare Sauce:

   • Dissolve cornstarch in soy sauce; mix with veggies to create a glaze.
   • Stir in sesame oil and turn off heat. Taste and adjust seasoning.

7. Fill Egg Rolls:

   • Place a wrapper on a clean surface. Add 1/4 cup filling off-center.
   • Fold corners over filling, use water as “glue” to secure.

8. Preheat Oven:

   • Set to 425°F. Place rolls on a foil-lined baking sheet. Spray with non-stick spray.
9. Bake:
   • Bake for 20-25 minutes until golden brown, flipping halfway.

💡 HUSTLE HACK:

Opt for these light Vegetable Egg Rolls instead of heavy takeout to keep your mind sharp and focused through the night!

Enjoy your late-night grind without the crash! 🌙