Mama’s Homemade Egg Rolls


My mom makes the best egg rolls known to man kind. I am really picky with egg rolls. This summer I have been having a really hard time find a Chinese restaurant where their egg rolls aren’t mushy inside. So I have been dying for my moms egg rolls they are super good and very versatile.

I am going to share with you her recipe that she made up herself. A lot of my moms recipes are to taste meaning your add as much or as little as you want of certain spices.

What you need: 

4 Whole Eggs

4 Garlic Cloves (peeled)

1 Package of sliced mushrooms- 8oz OR a whole package of mushrooms not sliced.

1 Whole Onion

1 Whole cabbage

I bag of precut carrots OR 6 whole carrots

6 Tbsp Sesame Seed Oil

8 Tbsp Soy Sauce (we use kikkoman Soy Sauce)

1 Package Egg Roll Wrappers

Oil-(Canola) Deep Frying


  1. In a large pot add two tablespoons of sesame seed oil. Do not turn the heat on.
  2. In a food processor blend up your cabbage. Blend up your onion, then add your garlic cloves.  If you have any precut veggies don’t blend them up, but definitely blend up your cabbage. If you don’t have a food processor you can chop them up your veggies by hand.
  3. Once everything is blended put your vegetables in the pot with the sesame seed oil.   Turn your heat onto medium at this point, and put a lid on.Add the remaining 4 Tbsp of Sesame Seed Oil and then add 8 Tbsp of Soy Sauce. Option: You can add your chicken or shrimp if that is what you want. *You don’t want your vegetables to be mushy, you’re basically steaming them. If you add shrimp cook your veggies and shrimp for about 10 to 15 minutes or if you’re doing chicken and veggies cook them for about 15 to 20 minutes. Do worry they will be deep fried.*
  4. Make up your scrambled egg how you normally would. Don’t add it to the vegetables until the veggies are done.
  5. At this point put your canola oil in a pot and get it hot. Make sure there is enough oil that when your deep fry your egg rolls they are completely submerged.
  6. To make the egg roll: Put the veggie filling in the center, don’t overstuff. Bring the opposite corners the the center. Use water to make the corners stick. When you are done assembling your egg roll pinch the unsealed sides together. Add a little bit more water. **Make sure you do the egg rolls one at a time.**
  7. Add egg roll to your oil. Be careful of oil spitting. It will cook up really quick, the egg roll wrapper will get golden bubbles when being deep fried. When they are golden on each side they are done.
  8. When it is done, I usually put paper town on a cookie sheet to soak up the extra oil.
  9. And enjoy! You can add any kind of dipping sauce you like

*** Below are step by step photos, please check them out**


This is my moms food processor, it is from like 1980..still works good and it’s older than me. Definitely an oldie but a goodie. We are blending our cabbage. We cheated and bought our carrots, mushrooms already precut. If you don’t have a food processor you can chop up your ingredients by hand. If you decide to buy precut mushrooms give them a slight chop if they are really big..remember they will end up smaller when being steamed and then deep fried.


All my veggies are in my big pot with the sesame see oil at the bottom. I actually ended up cutting up my mushrooms to be a little smaller.


All my veggies are being steamed, make sure you mix them up once in a while. We do the veggie egg rolls because I am highly allergic to shell fish.


Heating up my oil. It should be really hot and have a really nice sizzle when you drop your egg roll in the oil.


Making my scrambled eggs. I never put my eggs in with my veggies without them being cooked.


Add your scrambled eggs into your veggies and mix.


Put a good amount of veggie stuffing onto your egg roll. Don’t overstuff them and please do not make them in advance. The natural water in veggies will get the egg roll wrappers wet if they stand to long, and then they will fall apart.


Add some water to the corners of the egg roll wrappers.


Bring the corners in the center. The water is like glue, keeps the egg rolls secure.


Bring the other sides in. Add a little more water to the corners. Pinch the sides of the unsealed edges. Use your pointer finger to dip in the water. You don’t need a ton, they shouldn’t be dripping with water.


You see the little golden bumps surfacing on the egg roll wrapper they will appear on both sides as a golden brown color. That is how you know they are done.


Here is that nice golden color that you should strive for.


If you notice the top left and side of the tray those egg rolls were a little to done. Those were my first ones I deep friend, my first ones always seem to turn out a little darker. You may need to adjust the heat if they are getting  brown to quickly.


The finished product.

What is your favorite Chinese food?


Butler Please


So I grabbed this new Essie nail polish a couple of weeks ago, but have not had the opportunity to actually wear it. This summer I seem to be really drawn to blue shades, which is not typical of me at all. I am normally a red & pinks kind of girl unless I am getting a french manicure which is rare.

Once Sophia was in bed last night I decided to give myself an at-home manicure, and boy was I in need of one. I was rocking the “A la chip,” look which I refer to as “my nail polish has been chipping for the last week, but I am way to busy to remove it.”


This lovely color by Essie is called “Buttler Please.” I think the color suits the name. My first coat went on matte, like really matte. There is no indication on the bottle that says matte, but nonetheless I loved the color. This would be an awesome fall color, with a silver glitter accent nail. I love an accent nail.. I seem to talk about an accent nail every time I do a Essie review.

The first coat seemed to go on a tad streaky, but once you do a second coat the streaks are no longer apparent. I am somewhat particular about the appearance of an at-home -manicure, if I am going to take the time to do one I want it to look good by the time I am done.

Essie is my favorite brand of nail polish. I have a good relationship with Essie, I have never been dissatisfied with the outcome of a manicure. If you are looking for a summery blue that isn’t baby blue or a aqua colored blue than you will be satisfied with the Essie Butler Please.

In natural lighting it is a darker shade of blue almost a navy blue, but once your are out in the sunlight the blue is much brighter dark blue. I can be a little deceiving at first but look at the color in different lighting. It’s so pretty.


As always, at the end of my manicure I always seal the deal with two coats of the Seche Vite Dry Fast Top Coat. It is a miracle worker, and it gives it a gel-like finish.

What is your favorite Essie Shade?



Meet Jimmy


Meet Jimmy! This is our family dog, Adrian and I adopted him from FAPS in Fayetteville, North Carolina three years ago. At that point in my life I was really wanting a dog, after we had to put my dog Bella down due to congestive heart failure two year earlier I always wanted another dog.

Adrian and I decided to adopt a dog basically on a whim, but had every intention of getting one in the future. We were having lunch in Fayetteville, Nc one day and I remember saying “maybe we should get a dog today.”About an hour later we were at FAPS looking at their dogs to choose from. If you have never done this before it is the most pitiful thing to do, to pick out a dog to possibly bring home. They look up at you with those big eyes just pleading for you to bring them home. Adrian initially came across Jimmy. He was this little  seven pound dog shaking and crying in his dog pen. I instantly started to cry and I knew he was the one. We had to wait two weeks before we could bring him home (a very slow two weeks).




Jimmy had a really rough beginning. At the time of adoption he was about eight months old. His previous owners were physically abusive towards him. When the FAPS rescue team found him, he had a broken leg that was healing back broken, a bladder infection and was dehydrated. When he had surgery they had to re-break his leg and put a pin in it.

Now, he is a healthier & happier dog! He barks at all the neighbors as they walk their dogs, he steals Sophia’s toys and loves to try to chase birds. Yes, he is very mischievous I can’t stress that anymore.

Sophia loves him, she refers to him Ninny or ‘nuninny.” I always say she give his extra syllables because he is extra special to her.

1073352_606402415596_1377736538_oJimmy on his way home after we adopted him!





Sophia loves her Jimmy!

I hope everyone has a really awesome weekend!

What Are Your Pool Snacks?

IMG_3776Sophia and I have have been going to our local pool recently several days a week this summer. She is my little fish. Anyways I have been trying to incorporate more fruits into our diets this summer and let me say it has been such a success. Thankfully, Sophia isn’t a picky eater and loves fruit.

I have been having a really bad fruit obsession I am always buying it. Right now we have Raspberries, Blueberries, Watermelon, Mango, Strawberries, peaches and an apple (only 1) all on hand.

When we wake up in the morning I will make us Oatmeal, because I know it is something that we both enjoy. And it usually holds us over until lunch time.

On days we go to the pool I tend to pack a variety of snacks. I always carry water bottles in our cooler, one gatorade and of course our fruit. I mainly eat the cashews, blueberries and cheese. Sophia eats a little bit of everything, but I think her least favorite are the blueberries.

As we hit close to August, I am trying to think of some other types of snacks to bring…something a little different. I am aiming for healthy items..but give us more of a variety.

Does anyone have any ideas? What is in your pool snack bag?





What is a Palacsinta you may ask yourself. A Palacsinta is the Hungarian name for Crepes or Crepe Suzette. In my house they are known as Crepes or Palacsintas. My mom has this old Hungarian cookbook that I adore. So I am going to share with you one of my favorite recipes from the cook book. And the best thing is they are super east to make.


4 Eggs

2 C. Sifted Flour (All purpose flour works nicely)

1 tsp. Salt

2 tsp. sugar

2 TBSP oil (or butter)


  1. Sift flour, sugar and salt all together into a bowl.
  2. Beat eggs well, add milk and melted butter. Add your dry ingredients to you wet ingredients slowly. Beat until smooth.
  3. Spoon just enough batter to spread evenly over oiled (or butter) pan, by tilting the pan back and forth. The motion as if you were turning a door knob.
  4. Cook until lightly browned on each side.
  5. Spread with jelly, cottage cheese, jam or lekvar (sweetened prunes) and roll up.


All of my wet ingredients are all incorporated together.


Slowly add your dry ingredients into your wet ingredients.


Slowly beat your four into your wet ingredients.


When everything is incorporated it should be almost the consistency of pancake batter, except a little runnier.


I always have the tendency of putting about a 1 TBSP of oil in my pan the first time around. Tip: Always heat your pan up before adding the oil. When the oil is hot enough it will move quickly on the pan when being tilted. You will also see a ripple effect or waves in the oil when being moved.


This is what happens when your oil might not be hot enough or if you use to much makes the batter separate. Like the photo above.


Honestly all you have to do is get a pastry brush dip it in the oil and coat the bottom of the pan. You don’t need mounds of oil. Note: Before you start a new crepe always coat the bottom of the pan with oil.


Pour your batter…and start tilting the pan back and forth. You make the motion with your wrist as if you were turning a door knob back and forth.


You may notice there is a flour ball in the middle of the crepe, that’s ok it will disappear. Your edges will get a brown color and those tiny holes will appear when you should flip it over.


The finished result!


This is how I ate mine on Sunday morning! My favorite way, I bet sprinkled powdered sugar would be amazing on top. The possibilities are endless!


If you try this recipe let me know! Send me photos on twitter or instagram  @Sarah_BellaLife I would love to see what you come up with!



Summer Peach Iced Tea


On Saturday night my best friend Charnaye came over for dinner and a movie. This has always been one of our favorite things to do together ever since we were in high school, and we do it several times a year. I went to Target and bought ten peaches they were .71 cents each and in beautiful condition. Have I told you that I have an obsession with fruit this summer? I can’t get enough of it. If you were decided to randomly stop by my house you would notice I have an over abundance of fruit. And yes it all get eaten.

So, I decided to make Peach Iced Tea! If you missed my Homemade Iced Tea you can check it out here.

Here is what you need: I doubled the recipe.

Peach Syrup

2 C. Sugar

2 C. Water

6 Peaches (sliced, you don’t need to peel them)

The Tea

6 Black Tea Bags (You can remove the string, if you want)

12 C. of Water


  1. Bring your syrup ingredients to a rapid boil. Then reduce the heat to medium.
  2. Crush peach slices as you stir & dissolve the sugar.
  3. Turn off the heat, cover and let it sit for 30 minutes.
  4. To make the tea, bring your water to a boil and then pour over your tea bags. Allow to steep for about ten minutes. After the ten minutes are up remove the tea bags. Then refrigerate the tea.
  5. Then strain syrup through a strainer to remove fruit pieces.
  6. Add syrup to the tea & serve over ice.
  7. And enjoy!



Here are my peaches all sliced up and ready to go. You don’t need to peel them.


My sugar, water and peaches are all ready to heat up and start the boiling process. You are essentially making a simple syrup, which is equal parts sugar and water brought to a rapid boil and then cooled. Except we are putting peaches in it to flavor the simple syrup.


My peaches are boiling!


I am crushing my peaches and also used a wooden spoon to stir them around.


While my peach syrup is cooling I got my tea bags prepared and the tea kettle brewing. I always take the string off because every time I stir the tea the tea bags get caught about my spoon.


Tea is steeping for about ten minutes. Afterwords, remove the tea bags and place in fridge.


I actually just used a strainer and strained the peach syrup into the tea. It was just easier this was.


Pour tea over ice and Enjoy!


I used this decanter for dinner with Charnaye & Sophia. They both loved the tea! It was amazing!!! Very freshing!


This is what I served the tea in when we had dinner. Definitely makes it a summer tea!

If you try this recipe let me know what you think. You can either email me or comment! Or let me know your favorite tea! I would love to hear from you!




Links & Loves & Thoughts**


I took this photo and feel completely in love with it. It wasn’t for the fact that I was by the poolside with my daughter. It made me feel happy and sad all at the same time, because for a split second everything looks normal. By looking at this photo would you think that people would be harming each other? Would you think that people are fearing for their lives right now? No. Our answer should be no, but sadly it isn’t. Instead of coming together we are going against each other, we are harming each other. We are our worst enemy.

We need to start finding beauty in life and beauty in each other, because in the end no one gets out alive. Leave this world with love in your heart, peace in your mind and a content soul, because what we create in this life will leave an  everlasting impression on our kids future. And at the end of the day we should all want what is best for them.

**I don’t have any links to share this week, I want everyone to step away from social media look around you and take it all in with a naked eye. Find beauty in your life and around you and make beauty. Pay a stranger a compliment, buy someone a coffee, listen to the words of your elder (no phone in hand). Just be present. Give positive energy back to the world, because we need it**