Low Carb Egg Rolls

Preheat fryer or oil in a deep skillet to 350 degrees F.
Brown ground pork with shredded cabbage in a large skillet with coconut aminos, garlic, ginger, 5-spice and salt.
Cook until meat is cooked through and cabbage is tender.
Remove filling from heat.
Lay one seaweed wrapper on sushi mat (or parchment paper) and spoon about 2 tablespoons of the filling into the center.
As you start rolling the wrapper, tuck the corners into the ends so that the egg roll is closed from all angles. NOTE: if the seaweed rips, it is ok. It will seal when you fry it.
Repeat until all wrappers are filled.
Working in batches fry the egg rolls by placing the tightly wrapped roll into the hot oil for about 2 minutes or until crisp on the outside. Remove from oil and serve. NOTE: they will lose crispiness if they sit too long.
SWEET n SOUR SAUCE: Heat the ingredients in a small saucepan until simmering. Whisk until smooth. If you want a thicker sauce, add 1/4 tsp guar gum.
OIL TIP: Once cool, strain the oil and store in mason jars in the fridge for future use.