Recipe Name Asian Chicken & Cabbage Eggrolls Submitted by lisaj2791 Recipe Description Low Carb High Fat Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50

Asian Chicken & Cabbage Eggrolls Ingredients Amount Measure Ingredient 1 pound ground chicken 4 cups, shredded Cabbage raw 2 medium (4-1/8" long) green onions 1 large eggs 1 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon garlic minced 1/3 tablespoon fish sauce 1 teaspoon Five Spice 1 teaspoon rice vinegar 1/2 teaspoon black pepper 1/4 teaspoon salt Eggroll Wrap Ingredients Amount Measure Ingredient 8 ounces cream cheese, softened (8 ounce package) 3 large eggs 1 teaspoon 1 cup Stevia in the Raw or Swerve 1/2 cup Almond Flour 1/2 teaspoon baking powder 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 cup, fluid (yields 2 cups whipped) heavy cream (1/4 cup) Steps Sequence Step 1 Beat Cream cheese with mixer until blended smooth, add the remaining ingredients. Mix until smooth. 2 Take a piece of parchment and spread a very thing layer of the mixture onto the paper and microwave it for 1 minute. Take it out and place the paper on a dish towel since it will be steaming. Let it cool completely then gently take a butter knife and free the edges all the way around and then it will peel right off the paper. 3 Add 1/4 cup of chicken mixture onto one end. CAREFULLY roll up the egg roll tucking the sides in. Using your finger, put a liberal amount of egg all over the free edge of the wrapper and carefully and completely seal the egg roll. Fry the egg rolls one at a time or if frying multiple rolls, place at least an inch apart. Remove from oil and drain on paper towels.