Easy and delicious egg rolls, fried in coconut oil and meatless.
Place the coleslaw in a large skillet and season with the ground ginger, ground white pepper, and stir fry sauce.
Stir the seasonings into the coleslaw and cook on medium heat for about 4 minutes, or just until the coleslaw begins to wilt.
Place one egg roll wrapper on a cutting board or plate, diagonally, so that the square egg roll is in the shape of a diamond.
Spoon 2 tablespoons of the coleslaw mixture in the center of the egg roll wrapper and then begin folding the egg roll wrapper like an envelope.
Fold the bottom half of the egg roll wrapper in toward the center, then fold both sides in until they touch the bottom egg roll wrapper that you have folder upward.
Finally, roll the egg roll up like a burrito so that the top half of the wrapper is closed.
Dip your fingers into water and dab the water lightly on all of the seams and edges of the egg roll to seal it off and keep it closed.
Repeat this process for each egg roll.
Once the egg rolls are ready to fry, place four tablespoons of coconut oil (add more if needed) into a large skillet and heat the oil on medium high heat until hot. You can test to see if your oil is ready by flinging some water droplets into the skillet. If the water dances, the oil is hot enough to cook.
Carefully place the egg rolls into the hot oil and allow them to cook for 2-3 minutes on all sides until golden brown and crispy.
Remove the cooked egg rolls from the hot skillet and place on a paper towel lined plate.
Serve hot with soy sauce, coconut aminos, or liquid aminos and enjoy!