Slice the pork into thin, bite-sized strips. Mix together 3 teaspoons soy sauce, rice vinegar, 1 teaspoon siracha sauce, garlic powder, ginger powder, and water. Soak the pork in this marinade for at least 1 hour.

To prepare the spaghetti squash, preheat the oven to 400ºF. Cut the squash in half, then remove the seeds and pulp. Place the halves skin side up on a lined baking sheet. Rub the skin with a little vegetable oil, then roast in the oven for 45-60 minutes, or until the flesh becomes fork tender. Allow the squash to cool, then shred the flesh with a fork. Discard the skin/peel.

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. There is no need to peel the apple, but you can if you want to. Put the apples into a bowl with enough water to cover them, lemon juice, and sugar. This will keep them from going brown while you are assembling the egg rolls.

Heat 1 tablespoon of oil in a large skillet over medium heat. Saute the garlic and pork for about 5 minutes. When cooked through, turn the pan off, and remove the pork.

Mix carrots, scallions, and 2 cups of spaghetti squash in a large mixing bowl. Toss with the remaining 1 teaspoon soy sauce and 1/2 teaspoon siracha.

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. Wet the edges of the wrapper with a little bit of water, and fold, as if it were a tiny burrito. Set aside, and repeat until all wrappers are filled.

At this point, you can freeze the egg rolls for later use, or cook them immediately. Frozen egg rolls should be fried directly from the freezer. Do not thaw.

Heat oil in a deep skillet, or a deep fryer to 350ºF. Carefully place each egg roll into the hot oil and cook until golden brown, turning if necessary. (You may need to cook them a little longer if you have frozen them.) When finished, remove egg rolls from oil, and drain on paper towels or a cooling rack.

Serve with soy sauce, hot mustard, or malt vinegar.