Chelation Spring Rolls

Ingredients

Directions

Brown some ground pork, maybe half a pound. If you can't find this in the store, ask the meat cutter, mine did it special for me. You could use beef or ground turkey instead.
Brown it with a tablespoon minced garlic (more or less to your taste, the more the better) and some minced onions if you prefer.
Drain off most of the grease, leave maybe a tablespoon in the pan, and add about 1/3 of a head of shredded cabbage.
Add about 2 t. garlic salt.
Cook until the cabbage is tender.
Take some round GFCF rice papers (get them at the Asian market) and soak them in water or let them rest in single layers between wet paper towels.
When they're pliable enough to roll, put a little filling in the middle and roll like an egg roll.
I place them in single layers in a dish with waxed paper between layers.
Stick them in the freezer for at least 15 minutes, then fry the ones that you want now and stick the rest into freezer bags for later.
Just stick them into the deep fryer whenever you want some.

I call these chelation spring rolls because they have a lot of sulfurous ingredients (cabbage, garlic, onion).

I try to sneak these foods in whenever I can. (wink! ;')

These would be just awesome with Brenda-Lee's plum sauce. My baby loves them. Our whole family does!