Nasoya Egg Roll Wraps.
So quick and easy to make a tasty, nutritious and inexpensive between-meal meal for my aquaticians. I quickly stir fry thin-sliced cabbage, grated carrot, chopped onion and some precooked/left-over chicken/whatever meat is in the fridge with some soy sauce and black pepper, then tip that out into a dish, add a little more oil to the pan and use it to fry the filled rolls.
10-15 minutes tops. they're better with beansprouts, but I don't always have those handy because they don't keep as well as cabbage and are not eaten as often as carrots and onions
What's really good is they taste like rolls from the restaurant and they stick together really well when you roll them up.