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1
Slice the pork into thin, bite-sized strips.
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2
Mix together 3 teaspoons soy sauce, rice vinegar, 1 teaspoon siracha sauce, garlic powder, ginger powder, and water.
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3
Soak the pork in this marinade for at least 1 hour.
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4
To prepare the spaghetti squash, preheat the oven to 400 degrees F. Cut the squash in half, then remove the seeds and pulp.
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5
Place the halves skin side up on a lined baking sheet.
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6
Rub the skin with a little vegetable oil, then roast in the oven for 45-60 minutes, or until the flesh becomes fork tender.
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7
Allow the squash to cool, then shred the flesh with a fork.
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8
Discard the skin/peel.
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9
To prepare the apples, cut the flesh of the apples away from the core, and then slice those chunks into thin strips, about 1/8 thick.
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10
There is no need to peel the apple, but you can if you want to.
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11
Put the apples into a bowl with enough water to cover them, lemon juice, and sugar.
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12
This will keep them from going brown while you are assembling the egg rolls.
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13
Heat 1 tablespoon of oil in a large skillet over medium heat.
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14
Saute the garlic and pork for about 5 minutes.
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15
When cooked through, turn the pan off, and remove the pork.
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16
Mix carrots, scallions, and 2 cups of spaghetti squash in a large mixing bowl.
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17
Toss with the remaining 1 teaspoon soy sauce and 1/2 teaspoon siracha.
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18
Lay out an egg roll wrapper in front of you and fill it with about 4 tablespoons of the squash mixture, a few slices of meat, and a few slices of apple.
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19
Wet the edges of the wrapper with a little bit of water, and fold, as if it were a tiny burrito.
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20
Set aside, and repeat until all wrappers are filled.
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21
At this point, you can freeze the egg rolls for later use, or cook them immediately.
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22
Frozen egg rolls should be fried directly from the freezer.
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23
Do not thaw.
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24
Heat oil in a deep skillet, or a deep fryer to 350 degrees F. Carefully place each egg roll into the hot oil and cook until golden brown, turning if necessary.
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25
(You may need to cook them a little longer if you have frozen them.)
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26
When finished, remove egg rolls from oil, and drain on paper towels or a cooling rack.
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27
Serve with soy sauce, hot mustard, or malt vinegar.
