I have a problem when I’m grocery shopping. Before I go, I tell myself to find some prepared meals so I can have a few easy nights of cooking.

But when I’m scanning the freezer aisle, I think, “Well, I could buy these frozen gyoza, or I could just make my own. It’s not that much work, right?” I continue having this conversation with myself as I walk around the store and pass up canned beans, heat-and-eat casseroles, even bottled marinara.

When I arrive home, I wonder why I didn’t buy those frozen gyoza. Now I just have ingredients instead of a meal that makes itself.

Last Monday was a replay of that same scenario, this time involving thick-cut short ribs. I looked in the fridge for marinade ingredients and found a bag of kalbi marinade I had bought months ago, something I usually would doctor up or avoid using. This time I just threw it in the Dutch oven with the ribs. I didn’t even add garlic or ginger. It was a very weak moment.

I put it in the oven and walked away for three hours. That lazy decision ended up being one of the best things I ever did.

Maybe I’ve been overthinking this the whole time. I usually marinate ribs for hours in a complicated sauce, then brown, simmer and finish them under the broiler. But these ribs were meltingly tender, perfectly sauced, and I had enough food for at least a couple of meals.

The next day, I was inspired to create a whole new meal: these summer rolls, which weren’t much extra work and elevated my simple leftovers.

My real takeaway here is that I need to consider more compromises. Now I know not to assume that all things ready-made are unworthy. If perfect is the enemy of good, then from-scratch is the enemy of tired and hungry.

KALBI SUMMER ROLLS

By Mariko Jackson

• 8 rice paper wrappers
• 4 collard green leaves (or lettuce), cut in fourths
• 2 cups cooked kalbi meat, shredded (I made mine using Sempio brand kalbi sauce)
• 1/2 green apple, julienned
• 1 cucumber, sliced lengthwise, 1/8-inch thick
• Thinly sliced avocado
• Mint and cilantro leaves
• Kim Chee Dressing (see note)

Fill a wide, shallow bowl or pie pan with lukewarm water. Submerge a wrapper quickly into the water, then flip it over and dip again. Remove from water immediately and place on a plate lined with a wet paper towel. The wrapper may seem stiff, but it will become more pliable as you work.

Place two pieces of collard leaves on bottom third of wrapper. Dividing filling ingredients equally by eight, place meat, apple, cucumber and avocado in a line across the leaf. Top with a few leaves of mint and cilantro.

Fold the sides over just at the edges, then roll up the wrapper tightly around the ingredients. The wrapper will stick to itself easily.

Repeat with remaining rolls. As you work, place finished rolls on a plate covered with a wet paper towel. Serve soon, as the rolls will dry out if you try to store them. Serve with dressing as a dipping sauce. Another option is to toss the apple, cucumber and meat in the dressing before assembling the rolls. Makes 8.

>> To make Kim Chee Dressing: Combine 1/3 cup kim chee juice (from jar of prepared kim chee) with 1 tablespoon olive oil, 2 tablespoons lime juice, 1 tablespoon honey and 2 teaspoons fish sauce. Whisk together. Makes about 1/2 cup.

Approximate nutritional analysis, per roll (no dressing): 170 calories, 5 g fat, 1 g saturated fat, 15 mg cholesterol, 400 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g sugar, 9 g protein.

Mariko Jackson blogs about family and food at thelittlefoodie.com. Her column runs on the last Wednesday of the month. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.