• Pre Heat the overn to 400F
• Place your pork in a medium saucepan and cook over medium heat until browned. Strain and set aside
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, and sesame oil. In a separate small bowl mix cornstarch and water.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, and sesame oil. In a separate small bowl mix cornstarch and water.
• Arrange spring rolls in a single layer on a parchment-paper-lined cookie sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For

SPRING ROLL SAUCE

• Add all the ingredients, except water, to a pot and cook over medium heat. Stir as you cook until the sugar is dissolved and everything is heated.
• Just use the water to thin out the sauce until it gets to the consistency you like.

• Mix the crab, green onion, white onion, garlic powder, soy sauce, and cannabutter together in a bowl until whipped.
• open your wonton wrappers, and place in front of you in a diagonal position.
• with a spoon, spoon on your mixture to the wrapper diretly in the middle.
• use the water in the ramekin and with your fingers, spread a line around the entire edge of the wonton. bring two corners up together to create a triangle. Then take the two left and right edges, and bring them togehter like a hug in themiddle and pinch edges firmly.
• Repeat the above process and place all wrapped up wontons on a plate nearby.
• You'll need to heat up your vegetable oil in a large pot or oil fryer. I know when the oil is super hot, when I carefully sprinkle water and I hear a nice long sizzle.
• Place wonton's in the oil until golden brown, set aside on paper towel, and repeat until all wonton's are complete.
• Sprinkle wontons with green onion, and dip in Thai chilli sauce! Enjoy!

The Filling

• To make the filling, heat a non-stick skillet and add cannabutter. Use more if needed.
• Sauté carrot and tofu until tofu turns golden brown. Then, add the broccoli stem, corn and continue to stir-fry for another 30 seconds or so. Increase the cooking time if you prefer a softer broccoli texture. Season with salt, sugar, and ground pepper.
• Turn the heat to low and add the cooked rice along with the soy sauce and toasted sesame oil. Mix, and set aside, turn off heat.

Making The Dumplings

• Fill a small bowl with water and another small bowl with oil.

  For rice wrappers, place them in water for a few seconds making sure they are fully submeged.
• Place a heaping spoonful of filling from the skillet on the centre of the wrapper.Lift the bottom wrapper up and fold over the filling. Then, fold the left and right of the wrappers to the middle. Roll it up to meet the top and seal.
• To cook the dumplings, brush a thin layer of oil on a heated non-stick skillet.Fill the skillet with dumplings in one single layer slightly apart. Cover the pan with a lid and cook for 4-5 minutes over low-medium heat. Peek occasionally to avoid burning the wrapper.
• Once the bottom of the dumplings turns golden brown, brush a layer of oil on top before flipping over.Cover and continue to cook for another 4-5 minutes.

  Once both sides are crispy, remove and serve with the prepared dipping sauce.

Dipping Sauce

• Simply mix everything together in a small bowl.

• In a medium skillet over medium heat, combine ground beef with cannabutter and onions. Season with salt and pepper and cook until no pink remains, 8 to 10 minutes. Remove from heat and drain.
• Place an egg roll wrapper on a clean surface in a diamond shape place a folded slice of cheese in the center. Top with approximately 3 tbsp cooked beef and chopped pickles. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. 
• In a large skillet over medium heat, pour oil up to 1 inch, and wait until it starts to bubble. Add prepared egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and serve immediately.

BIG MAC DIP

• In a small bowl, whisk together mayonnaise, French dressing, vinegar, onion, and a dash of salt and pepper until smooth. Serve with egg rolls.