'Egg' Rolls and Spring Rolls (paleo, AIP)

Pre-cook your egg/spring roll filling. You can use pretty much anything - I sauteed some garlic, ginger, onions/scallions with cabbage, bok choy, pre-cooked pork belly and japchae noodles - season to taste, and let cool (not a bad idea to do this the day/night before).For your wrappers, mix the ingredients well. Heat up a flat-bottom non-stick pan over medium heat. Pour about ¼ c of batter (should be liquid-y, like crepe batter) onto the pan. Let cook for a couple minutes, and flip once the crepe is holding together and can be flipped (you don't want to overcook it or it'll be impossible to roll/will crack, but also not undercook it too much or it'll be too soft/sticky to work with).Put about 1 tb of filling near the bottom of the crepe and roll, burrito style. You need to roll these tight and ensure there are no air gaps otherwise they will leak or come apart while frying in dramatic fashion (trust me on this one). Seal using some coconut milk mixed with tapioca/arrowroot.Once all the rolls are ready, heat up enough oil to cover the rolls (~3/4 - 1 inch deep or more) over medium heat in a deep pot. (You can skimp on oil but just make sure to turn the rolls so they cook evenly.)When the oil is hot (drop of water sizzles), fry rolls a couple at a time. Fry until rolls start to brown (~5 minutes), but be careful because the longer they fry the greater the chances that they may leak. For best results, finish in oven at 350 degrees Fahrenheit for ten minutes or so (helps to retain crispiness). Bake and rest on a wire rack.Serve with coconut aminos or dipping sauce of choice.