Sauté onions in cooking fat of choice. (I used pastured lard, but butter or coconut oil also work).

Let onions cook for a few minutes on medium heat before adding other ingredients. Stir to keep them from burning.

Add in chopped bacon and garlic and sauté a few minutes.

Add chopped mushrooms, stir and cook for another few minutes.

Add chopped cabbage and cook and stir until it starts to wilt. I cooked mine for about 10 minutes.

If you want to add spice, throw in half a chopped hot pepper or some cayenne. (I used half a Thai chili but Jalapeno or Serrano peppers also work).

Crack an egg over the veggies and let it scramble as you stir.

Add in fish sauce (this is optional) and coconut aminos. If you don’t have coconut aminos, add 1 teaspoon of high quality salt. Some people use gluten-free tamari even though it’s not Paleo sanctioned. I’ll leave this up to you.

Lastly add chopped green onion/scallion and mix in.

The filling for your egg roll is now done.

Grab your Pure Wraps and lay one out with one corner pointing towards you.

To help the egg roll stick together better, dip your finger in water and rub it around the edges of the wrap.

Put about 1/3 cup of egg roll filling in the Pure Wrap corner closet to you and fold the corner over the filling.

Fold the left and right corners of the Pure Wrap (towards the center) over the filling and continue to roll until closed.

Heat up your favorite cooking fat in a skillet on medium heat and place the egg rolls in there to brown on each side.

Don’t cook these too long because they’re already fully cooked and ready to eat. You simply want to lightly brown the exterior.

These cook fast so keep the heat medium low and flip them after 30 seconds. All pans heat differently so watch them closely to make sure they don’t burn. Experiment with the first one to gauge the cooking time on each side. Never overcrowd the pan and use approximately one inch of cooking fat.

I dipped these rolls into sriracha, but here are some other tasty sauce ideas.

Enjoy this as an appetizer or serve it with a BLT Caesar’s salad, Butternut squash mac n’ cheese, a Japanese cabbage frittata or Paleo fried calamari.