Paleo Egg Rolls

Preheat fryer or oil in a deep skillet to 350 degrees F.Brown ground pork with shredded cabbage and green onion 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 slice prosciutto on sushi mat (or parchment paper) lying vertical. Place 2 halves of the prosciutto in the middle portion of the prosciutto horizontal to make sealed edges on the egg rolls (see photo below). Spoon about 3-4 tablespoons of the filling into the center.Fold in the ½ pieces for the edges. Tighly roll up the long piece of proscuitto starting at the edge closest to you until rolled into a tight egg roll shape. NOTE: if the prosciutto rips, it is ok. It will seal when you fry it.Repeat until all are filled.Working in batches fry the egg rolls by placing the tightly wrapped roll seam side down into the hot oil for about 2 minutes or until crisp on the outside. Remove from oil and serve.SWEET n SOUR SAUCE: Heat the ingredients in a small saucepan until simmering. Whisk until smooth. If you want a thicker sauce, add ¼ tsp guar gum.OIL TIP: Once cool, strain the oil and store in mason jars in the fridge for future use.