Tonights late night snack.

Wish I was your neighbor

BV I am a freak in the kitchen. I went in there with no clue what I wanted or was going to make. Just figured I knew I could come out with something. Worst case is just an antipasto plate of meats, cheeses, and pickled things.

I usually cool everything what is in my fridge, sometimes it is delicious, lol.

Nearly impossible to get an egg roll over here. Everyplace does spring rolls but not egg rolls. Just a random tidbit of frustration.

Yep, but easy to make yourself, and tastes much better!

Perhaps and I cook a good deal but those are one of the 'I can't be bothered' items since I only eat Chinese food on the rare takeout days.

Thanks now I'm hungry.

Hell, yeah!!!!!!!!!

What kinda cabbage? I usually buy pre-made pot stickers, but I'm cooking more these days, and those sound tasty to add to my steamed veggies.

Sarah first off for me having won ton skins or egg roll wrappers in my freezer and fridge is just a normal staple item for me. I typically buy the egg roll wrappers since they are larger and can be substituted for all sorts of items when you want to cook fast. I have even used them to make lasagna often. Some of my favorite odd uses are to push them into cupcake pans and bake them with a little zap of pam (think fake fried cups for like taco salads to whatever). Cut them up and bake or fry them for quick chips.

As for your cant be bothered things. Egg rolls would take all of but a few minutes. Hell I have done them before with cole slaw mix in the bag, pre cooked chicken, some asian bbq sauce (hoisin *spelling), some soy, some green onion, and some fresh ginger. mix well. Roll up and then spritz with pam cooking spray and bake them at 425 to 450 middle rack. Just takes a few min. All the flavor but not greasy or bad for you.

I had regular green cabbage laying about. I did a quick julienne of it. Salted it with kosher salt and let it sit while I prepped everything else. So it drained most of the liquid out of the cabbage. I then rinsed off the salt and pressed it dry in a paper towel squeezing out as much liquid as possible. Though the salting does wonders even in short periods of time. Do not worry about over salting, it will not taste salty as long as you wash it off

Though often as mentioned above I often have a cole slaw mix bag in my refrigerator. Hell it has 2 cabbage types (red and green), plus shredded carrot. All the work done for you. Still I would salt it all to remove extra liquid and intensify flavors. Only reason I used regular cabbage is that I have both cabbage rolls (lazy style) and a soup on my menu for this week.

you made my mouth water.

I can never get those won ton skins to work as well as I think they should... I need more practice.

When working with them leave them under a damp paper towel until you use that given wrapper.
Keep leftover wrappers tightly sealed, wrap in plastic wrap and then into ziplock bag. Freeze or keep in fridge if you will use soon.
Use minimal amounts of water and pressure to seal, egg whites if your real anal, need a super strong seal, or are planing on making them look shiny when baked anyways.

Oh they make great ravioli skins too.
You can also over make any item to use up all the wrappers and then freeze spares on a cookie tray, then after frozen take off tray and put into a large zip lock bag.

PS biggest issue I had early on when using them. Do not overstuff. They really do not need much filling, even for eggrolls.

thanks for that