Frozen pork egg rolls become dinner in fifteen minutes when you pair them with a bright ginger-scallion sauce instead of the sweet duck sauce packet. This shelf and staples make a weeknight meal that tastes purposeful, not thrown together.

Serves 2. 15 minutes, 5 at the stove.

About 540 calories a serving, 68 g protein, 5 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 6 pork egg rolls, 2 tablespoons soy sauce, 1 clove garlic, pinch salt, 2 tablespoons oil, 1 ounce [28 g] fresh ginger, 2 scallions.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Arrange 6 egg rolls in the pan in a single layer and cook until the bottoms are golden and crisp, about 3 minutes.3 min
2. While they cook, mince 1 ounce fresh ginger and 1 garlic clove very fine. Slice 2 scallions into thin rounds, keeping white and green parts separate.
3. Flip each egg roll and cook the other side until golden, about 2 minutes more.2 min
4. Stir 2 tablespoons soy sauce with the ginger, garlic, and scallion whites in a small bowl. Taste and add a pinch of salt if needed.
5. Transfer the egg rolls to a plate and drizzle with the sauce. Scatter the scallion greens on top and serve right away.

Cook mode

Note Swap the ginger sauce for the duck sauce sachets if you prefer sweetness. Leftover cooked egg rolls hold in the fridge for two days and rewarm in a 300°F [150°C] oven. Serve with steamed rice to stretch the meal.