Ingredients

Instructions

  1. Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well.
  2. Divide the peanut sauce into two equal portions; set one portion aside in a.
  3. microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry.
  4. Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and sauté 1 minute; meat will be only partially cooked; add onions and carrots to skillet and sauté another minute or until.
  5. meat is almost cooked through; add cabbage and sauté another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion) peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp.
  6. Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
  7. Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash.
  8. Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
  9. Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
  10. Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.