Frozen egg rolls go from freezer to table in twenty minutes, no thawing needed. Pan-fry them until golden and serve with a quick sweet chili sauce made from staples. This is dinner when you have almost nothing but time is short.

Serves 2. 20 minutes, 15 at the stove.

About 410 calories a serving, 10 g protein, 34 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 3 tablespoons oil in a large skillet over medium-high heat. When it shimmers, lay in the 3 or 4 frozen egg rolls in a single layer and cook without moving them until the bottoms turn golden and crisp, about 5 minutes.5 min
2. Flip each roll and cook the other side until golden, about 4 more minutes. Transfer to a plate.4 min
3. While the rolls cook, mince 2 cloves garlic and combine with 2 tablespoons vinegar, 2 tablespoons sugar, 1 teaspoon chili, and a pinch of salt in a small bowl. Stir until the sugar dissolves, then squeeze in the juice of half a lime.
4. Serve the egg rolls with the sauce for dipping.

Note Swap the vinegar for fresh lime juice if that's what you have. Leftover rolls reheat in a 400°F [200°C] oven for 3 minutes; the sauce keeps refrigerated for a week. Serve with steamed rice or a simple green salad to stretch the meal.

Half a box of egg rolls, crisped in oil until golden, then slipped into a bright ginger broth to finish cooking. The rolls soften slightly and absorb the warmth without getting soggy. A short work makes a light but satisfying weeknight supper.

Serves 2. 20 minutes, 15 at the stove.

About 720 calories a serving, 78 g protein, 2 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, lay in the egg rolls in a single layer and fry until golden brown and crisp on the first side, about 3 minutes; turn and fry the second side until golden. Transfer to a plate and set aside.6 min
2. In the same skillet, finely mince 2 garlic cloves and a 1-inch piece of ginger root. Add to the oil remaining in the pan and stir constantly until fragrant, about 1 minute.1 min
3. Pour in 3 cups broth and bring to a simmer. Taste and season with salt and pepper. Gently lay the crispy egg rolls into the broth and simmer for 2 minutes to warm through.3 min

Note Swap the broth for miso water if you have miso paste on hand. Leftovers keep refrigerated for two days; reheat gently on the stovetop. Serve with rice or noodles on the side to soak up the broth, or eat the rolls as an appetizer and sip the broth as a light soup course.

A half roll of egg rolls left in the freezer is dinner when you fry them hot and fast. They go soft under steam, so keep them dry and high-heat crisp, and make a quick sauce to wake them up.

Serves 2. 15 minutes, 12 at the stove.

About 200 calories a serving, 5 g protein, 8 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mince 1 clove of garlic. Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, the minced garlic, a pinch of salt, and a pinch of pepper in a small bowl. Set aside.
2. Heat 2 tablespoons of oil in a large skillet over high heat until it shimmers, about 2 minutes. Lay the egg rolls in the pan without crowding and fry until the first side is deep golden and crisp, about 3 to 4 minutes.3 min
3. Flip the egg rolls and fry the second side until golden and crisp, about 3 to 4 minutes more. Transfer to a plate.3 min
4. Serve the hot egg rolls with the dipping sauce on the side.

Note Swap in sriracha or chili sauce if you prefer heat. Leftover sauce keeps in the fridge for a week. Serve alongside jasmine rice or with a quick salad of shredded cabbage and lime juice to stretch the meal.