CLEVER | CLASSY | CONFIDENT
Dynamics of Decluttering
March 26, 2020
Message from the Publisher - Covid-19
March 25, 2020
Spring 2020 Cover Story
March 21, 2020
A Big Magic Book Club
February 27, 2020
February 19, 2020
Spicy Mango Guacamole
February 18, 2020
DAYDREAMING… it’s ok!
February 14, 2020
Open-Faced Steak Sandwiches with Parmesan Avocado Cream
February 10, 2020
Daring to Share
February 8, 2020
Breaking Convention in British Columbia
January 29, 2020
HOPE in the Face of Addiction
May 7, 2019
Cover Story - Don't fence me in...
March 11, 2019
Cover Story - Passion at its Finest
June 8, 2019
December 31, 2017
8-10 egg roll wrappers
1 cup shredded turkey
Salt and pepper to taste
1/2 cup cranberry sauce
8-10 slices of brie cheese (1/4-1/2 inch thick and 1 1/2 inch long)
Cranberry Mustard Dipping Sauce
1 tablespoon dijon mustard
1 tablespoon honey
In a small bowl sprinkle salt, pepper over the shredded turkey and stir together until evenly coated.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Fill each egg roll wrapper with 1 tablespoon of shredded turkey, 1-2 teaspoons of cranberry sauce and a slice of brie.
Brush water around edges of egg roll wrapper, tuck in the sides, and roll up tightly like a burrito.
Seal end of egg roll with a little water, place seam side down on a baking sheet lined with parchment paper.
Repeat the process for all egg rolls
Spray or brush tops of egg rolls with oil then place on middle rack of the oven, bake for 10-12 minutes or until they start to turn golden brown.
Cool the egg rolls on a baking sheet for a few minutes before serving with cranberry mustard sauce.
Cranberry Mustard Sauce
Add all ingredients for the dipping sauce to a blender and blend until smooth.
Serve with the egg rolls.
Miss Teenage Canada