Gregs Egg Rolls Recipe
Yield: 50 Won tonsRecipe by luhu.jp
Ingredients:
1/2 lbs: Ground Beef and Pork mix,
1/2 cup: Onion, finely chopped
1/2 lbs: Cabbage, shredded
1 can: Bean Sprouts, well drained
1/2 tsp: Salt,
1/2 tsp: Soy Sauce,
1 tbsp: Peanut Butter, more to taste
1 tsp: Sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp