VEGGIE EGG ROLLS RECIPES

Steps:

• Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
• Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
• Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
• Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
• Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

Steps:

• With a clean kitchen towel, squeeze excess liquid from sauerkraut.  Set aside.
• Place 1 egg roll wrapper on a clean, dry work surface with corners positioned like a diamond.
• Add ¾ ounce (2 tablespoons) pastrami, 2 tablespoons cheese and 2 tablespoons sauerkraut on the bottom third of the wrapper.
• Carefully lift the bottom point nearest to you and wrap it around the filling. 
• Dip your finger into a small bowl of water and run it along the edges of the wrapper. 
• Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
• Repeat with remaining filling and wrappers.
• Air Fryer Egg Roll Method
• Egg Roll Oven Recipe: