Miso-Gingered Egg Rolls (or Wontons)

Miso paste and fresh, peeled ginger root, minced finely, seasons this filling. You can make mini-eggrolls or wontons (fried/for soup) with the storebought wonton wrappers for appetizers. Just use Pacific Ocean Market's storebought wrappers, frozen, for this. Thaw it overnight, along with the frozen, peeled, raw, medium-sized shrimp.

Filling ingredients:

2 pounds of ground, organic, extra-lean turkey/chicken or organic, extra-lean, ground pork

1 - 2 pounds of raw, fresh/thawed, deveined, de-shelled, medium-sized shrimp, headless

1 - 2 pounds of claw-meat only crabmeat, from refrigerated section of seafood area at grocery stores

4 - 8 cups of fresh, peeled, organic, finely-shredded carrots

2 large, fresh, organic, sweet yellow onions, Maui or Vidalia, minced

 2 - 3 cups fresh, peeled, organic, ginger root, finely-minced

1/2 (one-half) TBL of miso paste per pound of meat

1/2 TBL of stevia powder per pound of meat

1 TBL of black pepper per pound of meat

1 TBL of garlic powder, unsalted, per pound of meat

Hand-knead all ingredients together well to incorporate the seasonings evenly into the meat blend, like a meatloaf.  Roll into wontons, mini-eggrolls or full-sized eggrolls, using eggwash (beaten up eggs/egg whites) to seal them.

Deep fry everything using a deep fryer machine, set on medium heat, or for the chicken setting with organic canola oil. Put a fresh, raw, peeled garlic clove, into the oil to see if it's the right temperature after 10 - 15 minutes of preheating. It should only light toast the garlic clove after 3 minutes, not burn it.

You can also pan fry it. Make sure you preheat the oil and test it first with the raw garlic clove, peeled.  Completely covering the eggrolls with oil is the usual method. Turn it over every 7 - 9 minutes for the full-sized eggrolls, depending on the size. Have a large cookie sheet with three layers of unbleached, disposable paper towels to drain the eggrolls/fried wontons.