Honey Glazed Egg Rolls with oriental seasoned carrots and rice

At our local warehouse club, I often buy some sort of frozen egg or spring rolls. I select the type based on what I read on the label. When I know I will be running from meeting to meeting all day, I toss one in my bag still frozen. Then when I get a minute, I can wrap it in a paper towel, toss it in the microwave and since it is usually fairly thawed by then, it cooks in a flash and I can wolf it down while driving, packing for my next engagement, whatever. And they have enough protein to keep me going.

I noticed them in the freezer Tuesday night, and believe me they stood out in that sparse environment. I usually make them with stir fry and serve pineapple on the side. But no pineapple. No stir fry vegetables. Just carrots. About a half pound.

So I peeled them and cut them and cooked them. While they were cooking, I whipped up a oriental-style sauce for them. The 'base' was a recipe for ginger carrots from the American Heart Association Low Salt cookbook. But I am NOT including that recipe here. Imagine my recipe with just the ginger, butter and sugar.

Combine in a small skillet:

2 teaspoons butter (I used the real thing)

@ 3/4 teaspoon ground ginger (I'm not real good with measuring or sticking to a recipe.)

1 teaspoon brown sugar

1 drop sesame oil

1 pinch oriental five spice

When carrots are tender crisp, prepare them in sauce.

Now, I took the dirty skillet, added some canola and some sesame oil and about a tablespoon of honey and fried the [precooked in the microwave] egg rolls in it. I made white rice (I usually used brown, but someone gave this to me.) The egg rolls got very dark very quickly because of the honey, but we liked it.