"egg rolls"
Start some rice cooking int eh microwave just like the previous recipe above, so it will finish by the time the rest is done.
Had some premade hamburger patties and superthin sliced philly steak from the American Discount Foods place (lots of odd stuff there, mostly restaurant supply type stuff or excess grocery store stuff near expiry); chopped it up teensy bits and fried up with some black pepper and garlic salt, with the cover on the pan to keep it juicy. Set that aside in a big bowl.
While that's frying, chopped up teensy bits (1/8"-1/4") of onion, and fry that in margarine on the other burner. As it finishes, to teh point of just starting to black the edges, dump in some frozen stirfry veggie mix (same kind as the previosu recipe). As they cook, start cutting them up into teensy bits too. (unless you've got something to chop them up frozen, or feel like thawing htem first, etc; its' just faster this wya for me).
While it's cooking then cut up 1/2 to 3/4 of a green bell pepper into teensy pieces like the onion, and put that into the veggie mix. Keep cooking and stirring until it's as done as you like (I wait for carrots to turn lighter color).
Those will be finished a while after the hamburger, and then at that point you can toss in some frozen chopped spinach and turn off the burner, stir and cover it so it just thaws the spinach and warms it all up while you prep the sauce.
First put enough margarine or oil of your choice into a saucepan (I just reuse the one I cook the meat in, since it's still warm-to-hot at this point) and set the burner high enough to get that to frying temperature.
While tthat's heating, then put about four tablespoons of sugar into a small microwaveable cup (coffee cup works), then about 1/4 cup of water. Stir and let sit while you cut an orange in half, then squeeze both of those into the cup (or use orange juice if you like). Squeese 1/4 of a lemon int here too, more if you like tart vs sweet for your sauce. Add a dash of paprika and salt. If you like watery dipping sauce, just heat this nearly to boiling in the microwave, and re-stir to thoroughly mix it all. If you like sticky sauce, then before heating, add 1/2 teaspoon of xanthan gum powder, sprinkling very slowly into it while stirring (if you dump it in you just get a huge unstirrable lump). If you like thick sauce, use the whole teaspoonful. You should end up with about 1/2 a cup or so of dipping sauce.
While the sauce is heating, dump all the veggies into the bowl with the meat, and stir it all up.
Byt the time the sauce and stuff is done, it's time to start wrapping and frying the rolls. Put three heaping forkfulls of filling onto the end of a roll wrap, (I like to use the thick ones for this; if I am making little won-ton style bite-size pieces I use the thin "pastry" ones). Form the edges of the wrap so 1/2" or so of it, maybe 3/4", folds in on each side and overlaps the filling, which should be about an inch from one end of the wrap. Roll up the wrap over the filling and down to the end, then place it in the frying oil in the pan withteh fold-side down (so it will cook enough to not unroll as you do the rest). Put it at one edge of the pan.
Fill the next roll, then roll over the first one in the pan toward the middle by one roll-width. Put the next roll in where the first was. Keep doing this so that as you roll up each new one you're making a "conveyor belt" of cooking rolls, and each one will be done as it reaches the other side of the pan (I use a 10" or 12" I think it is; holds 5 cooking at once).
Put each one into a bowl or plate as you finish; if you don't like the greasy feel then put them on towel or something to absorb it, and keep rolling it on there as you add new ones to it.
Once you finish rolling them up and putting the last one into the pan, you can turn off the burner, as the heat will still cook all the rest as you roll them thru the stages. Once you're done, don't forget to move the pan off the burner or it may start smoking if the burner stays hot a while, without anything in the pan but oil.
Best with iced tea light or nil on the sweetener.
Nom nom nom.
BTW, I make LOTS of food at a time (up to several days worth) because I use it for lunch at work and for nights I get home and have no energy or time to cook something, so it's alread prepeard and I can just heat and eat. It can get boring sometimes, so I may make two or three kinds of stuff, cookign something new to be able to alternate meals. Also takes less energy and less water/soap to clean up, and less total time to cook a lot of something than to cook the same amount in several small meals. Wherever I can save time on stuff I'd rather not be doing, I try to, so I can spend it on things I enjoy. (I love eating what I cook and discovering new thngs/ways to do it, but the actual cooking part is not as much fun, especialy since there are so many things I want/need to do that I simply don't have time for).
For the above, I usually only roll and fry as many as I can eat at that sitting, and the rest stays in a bowl in the fridge until the next mealtime cuz already-fried rolls will absorb moisture out of the filling and get all mushy. I like them crunchy.
EDIT: made the rest tonight, and took a couple pics.
