Preheat the oven to 425 degrees F.

2 In a food processor, combine the first seven ingredients and pulse a few times to combine.

In a liquid measuring cup, add a beaten egg plus the 1 Tbsp.

of water.

With the food processor on, slowly add in the egg/water mixture.

The dough should come together into a ball on its own.

3 Remove the dough from the food processor and shape into a round ball.

Place the dough ball in the center of a piece of parchment paper and gently press down to flatten it slightly.

Place a second piece of parchment paper over the dough ball to make it easier to roll out (prevents the dough from sticking).

4 Use a 3" cookie cutter to cut out circles into the dough.

You should be able to get 12 circles.

5 In a saute pan, cook the ground meat, then remove and set it aside.

6 Heat the pan to medium/high heat and add the sesame oil.

7 Add the vegetables and do a flash fry.

Add the ground meat to this and the coconut aminos.

8 Remove the mixture from the heat and allow it to cool.

9 Take each circle of dough, and roll each one out between the parchment to make them slightly larger and slightly thinner.

10 Place one tbsp of the filling at one end of the circle.

DO NOT OVERFILL! Brush the top edge with egg wash (this helps seal the dough).

11 Roll the dough over the filling tightly, then tuck in the sides (like a burrito) and continue rolling.

Set it aside (seam side down) and repeat.

12 Brush each of the rolled egg rolls with a little olive oil.

Place it on the parchment paper and bake for 10-12 minutes (until crispy).

13 While they are baking, combine the dijon mustard with the sriracha.

Adjust to your preference.

14 Serve the egg rolls hot! If you store them, reheat them in a preheated oven until they crisp back up!