Spring Rolls (Egg Rolls) are very easy to make… just time labor intensive … Submitted by melinda from GFCFrecipes.

-1 pound ground sausage
1 teaspoon ground ginger
1 teaspoon garlic powder
2 tablespoons seasame/macadamian oil (any nut oil really)
2 cups shredded cabbage
2 ounces shredded carrots
1 pkg frozen stir fry chinese veggies mix
2 tablespoons sesame seeds (optional)
1 T. agave nectar or small sprinkling of  Stevia/xylitol powder

I shred all the meat/veggies together in a food processor and cook together with the seasoning and the agave until the cabbage is wilted and the sausage is thouroughly heated.

Follow the directions on the Spring Roll wrappers for filling. Once filled I cover them in a light oil … and then bake them at 450 degrees until they are crispy. You can make them really crisp by deep fat frying them … but I don’t bother … less oil just to bake them and my kids like them that way anyhow. Turn them as they start to get brown.

They have a tendency to stick on the pan if you allow them to be too wet … so make sure you really dry out the pan mixture before filling them … and strain your rice wrappers well too … We use rice wrappers because my son is allergic to egg rolls … However, this is an egg roll recipe because he likes them better than traditional spring rolls …