I’d never made egg rolls at home before—-it was too intimidating. But I was wrong. They couldn’t be easier. If I had deep fried them, they may have cooked more evenly on the sides, yet the last thing I wanted to do in the heat of the summer was heat up a large pot of oil to 350 degrees. I ended up cooking them in 1/4 cup oil in a non-stick pan. They were fantastic.
Just a word of reassurance: Asian food tends to have a lot of ingredients, but don’t let that discourage you. If you use the basic flavors—soy sauce, ginger, and garlic—then all you really need is to throw in what you have on hand and what sounds good. If what you have in the fridge is something you once had in take-out, then throw it in and it’ll probably be great.