1/2 lb Ground Beef and Pork mix
1/2 c  Onion - finely chopped
1/2 lb Cabbage - shredded
1 cn Bean Sprouts - well drained
1/2 ts Salt
1/2 ts Soy Sauce
1 tb Peanut Butter(more to taste)
1 ts Sugar

Mix ingredients well.

Spoon into egg roll wrappers (for fullsize egg rolls) or won ton skins (for
smaller appetizers) following package directions. Deep fat fry in enough
peanut oil to cover in batches until golden brown.

I prefer more peanut butter (chunky) and to use the smaller won ton skins
as they are easier to wrap and faster to cook.

These do NOT have a pronounced peanut butter flavor but taste similar to
Cashews which are commonly used in oriental cooking.

developed by Greg Smith – Cleveland, Ohio