I'm a sucker for good Chinese food so I thought I would make a bunch of egg rolls and freeze them to go with a fried rice meal to be named later. I found this recipe for pork egg rolls and just omitted the pork and added extra cabbage and mushrooms. Also, during the assembly process I used a slurry of corn starch and water to seal the wrappers instead of just plain water- makes the seal a bit stronger because the juices from the veggies try to seep out.
I also used the egg rolls skins to make mozzarella sticks the other night to go with a pizza. I just rolled up a piece of string cheese inside the wrapper and baked them on a lightly oiled baking sheet for 10 minutes, turning once. Yummy, and oozy and delicious. The kids loved it!