Egg Roll In A Bowl Plus

I have been making some low carb meals for my husband, this turned out delicious. Most recipes call for ground pork, but I had some left over pork roast, so I used that. I chopped it up into a small dice, about 2-3 cups worth, then I sauteed it in a tiny bit of oil until brown and crispy. Next I added 2 tablespoons of hoisin sauces, and cooked it for another 3 minutes of so. Next I added 1/4 onion, 2 cloves of garlic, and 1/2 inch fresh ginger, finely chopped, 2 tablespoons of soy sauce, and a few drops of sesame oil I cooked it another 5 minutes. Next I added 2 cups of finely shredded cabbage, and 1 cup of grated carrots, stirred to combine, cooked it another 3 minutes, and garnished with sliced green onion, and sesame seeds. 

I realized I had some phyllo dough in the fridge, so I decided to make some of the mixture into actual egg rolls. I cut the log of phyllo in half, made six layers, brushing with lard in between, but you can use oil if you like. Then I simply stuffed, rolled, brushed the top with more lard, and sprinkled them with sesame seeds. I baked them in a 350 degree oven for 5-8 minutes just until lightly brown and crispy. They were so light and crispy, I served them with some pineapple chutney and my husband loved them.

*this is a quick easy meal to put together on a week night
**you can make the egg rolls smaller for a nice party snack