Egg Rolls

The original of this recipe came from Deb Parks of Sioux Falls, South Dakota. Her Mother was from China. My secret ingredient is peanut butter.

Quantity	Unit	Ingredient
		any leftover beef, pork, turkey, chicken,	cooked and finely chopped
6	cups	3 color coleslaw mix	beaten
1.5	cups	green onion	chopped
2	cups	bean sprouts	chopped
1	cup	water chestnuts	chopped
0.25	teaspoon	ground ginger
0.5	cup	creamy peanut butter
2	Tablespoons	soy sauce
2	Tablespoons	corn starch
1	package	bean threads	soaked and drained
40		egg roll wrappers
		slurry	2 tablespoons water
2	quarts	peanut oil	for frying

In a large bowl combine meat, vegetables, ginger, peanut butter, soy sauce, corn starch and bean threads.

Arrange 1 heaping tablespoon of the meat/vegetable filling in a sausage shape about 3 inches from the bottom corner of the egg roll wrapper.

Fold bottom corner of wrapper over filling, then fold in sides halfway.

Starting at the bottom, roll wrapper to form a tight cylinder.

Brush top corner with water/corn starch slurry, and press to seal.

Transfer to a baking sheet and repeat process with remaining wrappers and filling.

Heat oil over medium high heat to 375 degrees.

Working in batches of 3 or 4, add egg rolls, seam side down, and fry, turning often, until golden brown, 3 - 4 minutes.

Using tongs, transfer to paper towels to drain.

Serve immediately with dipping sauce.

May be frozen after frying. Reheat in a 375 degree oven for 10 - 15 minutes, or till heated through.