1. Preheat oven to 350.

2. Drain the peeled, chopped, boiled cassava and place in a sturdy blender or Vitamix.

3. Pour in ¼-1/2 cup avocado oil and blend until a dough is formed (may be slightly sticky while still warm). Empty contents onto parchment paper and allow to cool.

4. While dough is cooling, brown ground pork in a large skillet with seasonings (garlic salt, aminos, and ginger).

5. Add carrots and cabbage once pork starts losing its pink colour. Cook ingredients until meat is cooked through and veggies are softened.

6. Remove filling from heat. Now take handfuls of the cooled dough and flatten them into a “tortilla” on a parchment lined baking sheet.

7. Square off the edges using fingers- these should be thin but not completely transparent.

8. Repeat until your baking sheet is full and bake for about 10 minutes (do not want the edges to crisp, just become more solidified and less doughy).

9. Remove from the oven and repeat until all of your wrappers are made. Allow the wrappers to cool before filling them.

10. Now take one wrapper and spoon about a tablespoon of the meat mixture 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.

11. Repeat until all wrappers are filled – use any leftover meat mixture to fill lettuce leaves or make more wrappers.

12. Heat your avocado oil in a large skillet over relatively high heat (not the highest) – if your oil is not hot enough the egg rolls may stick to the pan.

13. Fry 3-4 at a time so to keep a close watch on them.

14. Remove from heat once your egg rolls are nicely browned and repeat with the remaining egg rolls which have not been fried.

15. For the dipping sauce, combine all ingredients and stir.

Serve and enjoy!