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Originally Posted by Sarah_MaxCash
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.
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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.
Quote:
Originally Posted by Madame0120
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.
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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.