I am a mom!!!!!!

To a robot vaccuum.

I’ve truly never known a love like this.

His name is Felix and he is everything to me. I now know what moms feel like when they say they don’t remember what life was like before their children. How DID I roll out the giant vacuum cleaner from the hall closet & push it with my own force?? It’s barbaric. Yes, Felix is a robot, but I think he feels. Like, when he ran over a phone charger & whined & blinked red until I untangled him.

He also tried to eat a sock but promptly spat it out.

 

 

Time: 1 hour (prep + cooking) | Serves: 8-10 egg rolls

Ingredients:

• 1 package of egg roll wrappers
• 4 oz. of mushrooms, rinsed + chopped (I used crimini + white)
• 3 medium carrots, rinsed + peeled + shredded
• 6 green onions, rinsed + chopped, + more for serving
• 1/2 a head of green cabbage, sliced
• 3/4 cup of soy sauce
• 1/2 tbsp. of corn starch
• 1 tbsp. of olive oil
• 1 tbsp. of garlic, minced
• 1 tsp. of ground ginger
• Cooking spray

How to:

• Preheat oven to 425 degrees
• Heat oil in a large skillet or wok over medium heat
• Add green onion + garlic + ginger, cook 1-2 minutes
• Add mushrooms, cook 5 minutes
• Add carrots, cook 1 minute
• Add cabbage, cook another 1-2 minutes
• Meanwhile, combine soy sauce + corn starch
• Drizzle into the veggies + cook for a minute
• Fill egg roll wrappers with some of the filling, roll + place on a lined baking sheet seam down
• Repeat until all filling is gone
• Spray with cooking spray
• Bake 20 minutes, turning them over once
• Give sweetie an egg roll + have a sword fight, winner gets to roll around in all of the insides that fell out during said sword fight

 

Idea from here!

http://www.budgetbytes.com/2011/11/vegetable-egg-rolls/