--well actually there are no eggrolls involved, inside OR out, but it sure did remind me of my beloved spring rolls! Our friend Nona Parry shared the original of this, but Joseph tweaked it to be even better since I'm no longer on elimination-phase AIP.
This is kind of a huge recipe...it made eight patties! Lots of vegetables in each serving, too. We ate two each last night, and I'm so looking forward to dinner tonight--leftovers never looked so good!
Ingredients
Oil for frying (toasted sesame oil is best)
1 lb ground pork
1 T minced garlic or powder
1 T minced onion or powder
1 t Red Boat fish sauce
1 t minced ginger
1 t Chinese five spice
½ t salt
½ c plus 2 T coconut aminos
4 c coleslaw vegetables (he used red and white cabbage plus grated carrots)
Mix well the pork, 2 T coconut aminos, and seasonings.
Add remaining coconut aminos to vegetables, then mix everything together.
Divide equally into 6-8 patties.
Pan fry on medium heat for 3 minutes per side in as little oil as possible.
Serve hot. Soy or tamari sauce, wasabi, Sriracha or chili sauce are options.
The coconut aminos made them caramelize a bit in the skillet, which was also wonderful...
(Of course they didn't need any sauce or dip at all!)
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