Pork Spring Roll

Ingredients: 

6-8 vegan eggroll wraps
shredded bell pepper
shredded carrot
shredded bok choy
shredded broccoli
shredded celery
fresh garlic, smashed and diced
fresh basil
fresh sage
Shredded pork tender loin (crockpot and made the night before.)
2-3 strips of bacon, diced
​Oil for cooking rolls in

Directions: 

These are easier to make with a grater for shredding, otherwise you're spending 20 minutes alone cutting up veggies. 

1. shred all veggies and sauté them in a little oil until cooked but crunchy. In the last minute or two of cooking your veggies, put your sage, basil and garlic in last. Once finished, set aside to cool. 

2. Using the same pan, cook your bacon, cut into small strips (diced) before cooking. Set aside to cool once finished and add oil to your pan and heat to 350 for egg roll cooking. 

3. Place egg rolls in a diamond shape and place ingredients diagonally across. Fold the bottom up and sides in then roll over. Like an envelop. Place in your oil and cook until crispy, golden brown. Let cool and enjoy!