Back before I went in for knee replacement surgery, I had my kids and their “others” over for dinner. I don’t know what I was thinking, and I somehow cooked enough pork ribs to feed the entire block. We enjoyed them for dinner, and then I shredded all of the leftover meat off the bones, ditched the congealed fat, and decided to make egg rolls that I could freeze and bake off anytime I felt like I needed a snack. Well that was a very good idea indeed, as I’ve been able to enjoy these without having any real cooking to do. Read on and you’ll see just how easy egg rolls are to make out of a little leftover meat and rice.Purchase store-bought egg roll wrappers in the produce section near the tofu and place about 1/3 of a cup of your filling just below the center line like this.Fold the bottom up, and then fold in the sides in as if you are creating an envelope. We the triangle tip at the top……and then fold it over it so that it sticks and seals the egg roll together.I placed all of my prepared egg rolls seam side down on a silicone baking sheet to bake them off, although you could also deep-fry the egg rolls at this point until crispy golden brown. Baking them gives them a crisp and delicate texture, whereas frying them gives them a thicker, chewier texture.If you intend to bake them like I did, then you’ll want to spray the egg rolls with cooking spray before baking to help them turn crispy.They only take about 15-20 minutes in the oven to come out piping hot like this.You can serve them with soy sauce if you like, but some chili sauce mixed with BBQ sauce would actually be the perfect dipping condiment. Your filling can really be any mix you like, but I prefer about half cooked meat of some sort and half rice and veggies of some sort. The recipe below is just a starting point and feel free to change it up as you’d like.