Servings: 2

Chaffle Batter: subheading: Chaffle Batter:
1 egg 1 egg
1/4 cup mozzarella ¼ cup mozzarella
1 tbsp coconut flour 1 tbsp coconut flour
1/4 tsp baking powder ¼ tsp baking powder
Pinch of ground ginger Pinch of ground ginger
Splash of soy sauce (aminos) and sesame oil Splash of soy sauce (aminos) and sesame oil
 
Egg Roll filling:  See the Note Section for another recipe that includes amounts of ingredients.) Egg Roll filling:  See the Note Section for another recipe that includes amounts of ingredients.)
Ground pork, Ground pork,
soy sauce (aminos), soy sauce (aminos),
fish sauce, fish sauce,
sesame oil, sesame oil,
minced garlic minced garlic
ginger, ginger,
bok choy, bok choy,
cabbage cabbage
bean sprouts. bean sprouts.

Filled the bottom well with batter, it was about ½ full then I used a fork to pull the batter up the sides creating a nice well in the middle for the filling.
I heaped it in there real tall then put a little batter along the top peak and closed it up.
They needed about 6 minutes to get firm enough to remove.
Then I deep fried them (shallow fry actually, in a skillet) for a minute and a half (45 seconds on each side). PERFECTION!!!

Makes only two, so make a double batch.  Makes only two, so make a double batch.
From Cindy:  The amounts below look great. The process I use is brown the ground pork, toss everything else in and let cook down about 5 minutes. Do not use the fish sauce for dipping, that'd be bad, like really really bad!! That and the sesame oil go in with everything else for flavor!  From Cindy:  The amounts below look great. The process I use is brown the ground pork, toss everything else in and let cook down about 5 minutes. Do not use the fish sauce for dipping, that'd be bad, like really really bad!! That and the sesame oil go in with everything else for flavor!
Cindy’s Sweet & Sour Sauce recipe is:  Cindy’s Sweet & Sour Sauce recipe is:
2 tbsp Monkfruit (any granulated will do)  2 tbsp Monkfruit (any granulated will do)
1 tbsp soy sauce (aminos)  1 tbsp soy sauce (aminos)
1 tbsp ketchup  1 tbsp ketchup
1 tbsp rice vinegar  1 tbsp rice vinegar
1 tbsp water  1 tbsp water
Put all in a saucepan and simmer until reduced and thickened. Sprinkle a little xanthum gum for added thickness if needed (a little goes a long way)!  Put all in a saucepan and simmer until reduced and thickened. Sprinkle a little xanthum gum for added thickness if needed (a little goes a long way)!
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Another recipe for approximate amounts;  Another recipe for approximate amounts;
1 Lb. Ground pork  1 Lb. Ground pork
2 tsp. soy sauce (aminos)  2 tsp. soy sauce (aminos)
1 Tbsp. sesame oil for cooking?  1 Tbsp. sesame oil for cooking?
1 ½ tsp. minced garlic  1 ½ tsp. minced garlic
1 tsp. ginger minced  1 tsp. ginger minced
1 cup Bok choy shredded  1 cup Bok choy shredded
2 cups cabbage shredded  2 cups cabbage shredded
1 cup bean sprouts  1 cup bean sprouts
2 Tbsp. fish sauce for dipping  2 Tbsp. fish sauce for dipping
Most recipes used powdered garlic and ginger.  Most recipes used powdered garlic and ginger.
Season pork with ginger and garlic and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.  Season pork with ginger and garlic and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating,  In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating,
In a separate bowl combine the cabbage,Bok Choy, bean sprouts and reserved pork mixture. Mix all together. Since her loving memory wasn't real clear I took it upon my self to research it.       You can follow her suggestions from there. I might lightly saute the cabbage and such.  In a separate bowl combine the cabbage,Bok Choy, bean sprouts and reserved pork mixture. Mix all together. Since her loving memory wasn't real clear I took it upon my self to research it.       You can follow her suggestions from there. I might lightly saute the cabbage and such.