Start by browning a pound of ground chicken and one pound of pork over medium heat in a frying pan.

Season it with salt, pepper, garlic powder, and onion powder and if you like a little heat, some crushed red pepper flakes. Once the meat is cooked, add the tri-colour cabbage, mix well and add the soy sauce. At this point, I like to turn the heat off and cover it so that the cabbage can soften but still has a fresh crunch! Leave it covered for about 5 minutes and then transfer it to a serving bowl.

To save dishes, since I am also the dishwasher most days, I use the same pan to make my egg-roll crisps. So over medium heat, warm up some canola oil. If you have vegetable oil, that will work, too. But I warn against olive oil! Olive oil is not for high frying situations and will smoke you out, not to mention the taste will not be that great! While the oil is warming up, for about 4 minutes, cut egg-roll sheets.

I cut them lengthwise and then cut them again in half, but you can do whatever size you want! The oil should be hot enough at this point, but you can know for sure by looking for little ripples in the oil. I take about a handful and toss them into the oil. Don't worry about making them look pretty or ensuring they are all evenly in the oil. Once on the paper towels, sprinkle generously with salt.

To serve this yummy healthy-ish dish, I sprinkle it with freshly chopped green onion, crisps and an extra dash of soy sauce.