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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.
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2
Divide the peanut sauce into two equal portions; set one portion aside in a.
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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.
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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 saute 1 minute; meat will be only partially cooked; add onions and carrots to skillet and saute another minute or until.
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5
meat is almost cooked through; add cabbage and saute 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.
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6
Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
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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.
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8
Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
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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.
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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.
