Heat oil in a large, wide-bottomed pan. Add your vegetables to the pan, starting with the vegetables that take the longest to soften. I added red onions first, then diced cabbage, and lastly red pepper cubes.

Season with salt. Add in your diced chicken or meat.

Build flavors based on the leftovers you are working with. I seasoned with brown sugar, lime juice, barbecue sauce, and sriracha. Cook until the vegetables have softened and the mixture has come together.

Preheat oven to 400 degrees Fahrenheit.

Place an eggroll wrapper on your work surface. Place a large spoonful of your leftover in the center of the wrapper.

Fold one edge in to the center of the wrapper; wet a finger with a little water and use it to seal down the edge Repeat with the opposite corner.

Fold the top corner all the way over the filling and seal the edge with a little more water. Roll up tightly over the last corner.

Place eggrolls on a well-greased baking sheet, seam-side down. Spray with non-stick baking spray.

Bake just until the wrappers are golden and crispy.