Roll It Up

You can make a great meal out of almost anything in the refrigerator and pantry when you have a package of egg roll wrappers or "skins" on hand.

Chinese take out staple egg rolls contain a mixture of protein (finely chopped or ground chicken, shrimp or pork), cabbage, mushrooms, bamboo shoots or carrots, cooked with soy sauce, garlic and ginger. When cool, the mixture is used to fill the egg roll wrappers.

You can also make Southwestern egg rolls. Combine cooked drained beans and corn kernels with peppers, onions, chili powder and garlic to make the filling. You can also include cooked chopped chicken, ground beef or ground pork. Add shredded Tex-Mex cheese blend to the cooled vegetable and protein mixture before filling the wrappers.

How about a Creole version? Combine cooked, chopped Andouille sausage (and any other protein you like) with onions, celery, and green bell peppers, seasoning with Creole seasoning, a drop or two of Worcestershire sauce, and chopped fresh tomatoes.

Vegans will like rolls made with tofu, an assortment of shredded vegetables and fresh herbs.

Regardless of the filling you select, use a mixture of 1 teaspoon cornstarch in a half cup of water to help hold the rolls together. Place a wrapper on a work surface with one corner toward you. Put 2-3 tablespoons of filling on the wrapper. Fold up the corner, then fold in the sides. Brush the top corner with the cornstarch mixture before completing the roll.

Restaurants deep-fry egg rolls, but it is healthier and less messy to bake them. Preheat the oven to 400 degrees. Line a baking sheet with parchment and spray the parchment with cooking spray. Place the rolls, seam sides down, on the parchment and spray their tops with cooking spray. Alternatively, brush the parchment and the rolls with a little vegetable oil. Bake for 10 minutes, or until the tops are beginning to brown, turn them over with tongs and continue baking until golden and crisp, about 5 to 10 minutes longer.

Cooked egg rolls freeze well. Just place in a hot oven until re-heated. If they are frozen, it takes about 15 minutes, whereas thawed ones will heat in about 5 minutes.