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Egg Rolls

Recipe Serves 12

Ingredients

1 c. Cooked chopped meat of choice chopped ¼” cube (ground pork, chicken, shrimp)

1 Napa Cabbage sliced very thin or bagged slaw mix in place of cabbage and carrot

3 Green onions sliced thin

1 med. Carrot grated

2 Cloves garlic minced

1 t. Ginger Ground dry (1 T. grated fresh)

1 pkg. Egg roll wrappers (found in produce at grocery)

Oil For frying

Instructions

Place 1 T. coconut oil in skillet with meat and carrot. As the meat warms add garlic, ground ginger and a sprinkle of salt. Add sliced cabbage and stir fry lightly. Vegetables should wilt slightly but remain crisp/tender. To Make Rolls Place wrapper on counter with point facing you. Place 1/3 c. of filling in center of roll. Fold roll in half by bringing the point closest to you up to the top point, pushing down over filling and sliding back toward you, fold sides in and rollup. Brush point with water to seal roll. Place oil in skillet. When oil is hot (325°) place rolls in oil and fry until crisp and golden. Drain and cool on cookie rack. Serve or place in gal. Ziplock freezer bag and freeze. To Serve after freezing. Place in basket of air fryer/toaster oven or on rack on cookie sheet in oven and heat until warm and crispy. In my Emeril Air Fryer Oven, it takes 8 min. @ 400° on air fryer setting if they are frozen. Serve with soy sauce and a sauce made of 1:1 Jelly & BBQ Sauce heated in microwave and stir to blend, or your favorite purchased sauce.