I use very much the same process using minced garlic, shallots, ground turkey, minced ginger and fresh ground black pepper. I seal my rolls with beaten egg over all surfaces and place on wax paper. Use a wide bottom deep frying pan with an inch deep of luanne’s coconut oil melted in the bottom, add a tablespoon of red Palm oil. Begin frying when oil is ready. Make sure to rest fried rolls on paper towels for five minutes. Serve with hot mustard, chili sauce, or sweet and sour sauce.