Day Sixty-five

I love lazy weekends. I felt better today, but still didn't do much of anything. Just kicked back -- I needed the down time. 

For brunch, I had a left over burger from yesterday and topped it with an egg over easy. I also had a half cup of coffee with some unsweetened almond milk and sweetened it with a bit of maple syrup. It was actually pretty good, and I did fine with it -- but it will be a Sunday brunch treat only.

Then for dinner, I made pork egg rolls with yucca root wrappers and coconut aminos garlic sauce for dipping. I fried half of them and made the other half on the griddle (though the oven would work just as well).  

For the wrappers: boil down a yucca root, drain it well (save the water) and put it in the food processor with a quarter cup of oil, a pinch of sea salt and some granulated garlic.Procces it until it forms a ball of dough. Set the dough aside to cool while you make the filling.

For the filling: dice carrots very small and shred some cabbage.Boil them in the yucca water, Dice up a good sized pork loin chop and cook it with the carrots and cabbage, sprinkled with a bit of coconut aminos garlic sauce. When cooked, drain thoroughly.

Spread a thin layer of oil on your cutting board. Divide the dough into 8 pieces (depending on the size of the eggrolls you want). With a small of oil on your fingers, spread the dough thin (but not paper thin). Fill with a tablespoon or two of filling (depending on the size), Fold up the sides and roll the eggroll and seal. 

If frying, make sure the oil is very hot or they will stick to the bottom. If preparing on the griddle or in the oven, preheat first to 400f. Cook until brown and crispy 

Note: frying makes them crispier, but I like the baked ones better as they are far less greasy. The ones on the left were made on the griddle, the ones on the right were fried.