Egg Rolls With Peanut Dipping Sauce - cooking recipe

Ingredients

Peanut Sauce
2 tablespoons low sodium soy sauce
1 1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
1 teaspoon sesame oil
1 teaspoon asian chili oil
1 tablespoon rice vinegar
1 1/2 tablespoons chicken broth or 1 1/2 tablespoons pineapple juice
Egg Rolls
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon sesame oil
1/2 lb pork tenderloin, cut into very small pieces
coarse-ground garlic salt
1 1/2 medium carrots, peeled and julienned (1 cup or 4 ounces)
1/2 cup white onion, finely diced
3 cups fresh bean sprouts (10-12 ounces)
2 cups thinly sliced cabbage (4 ounces)
1 (16 ounce) package egg roll wraps
1 egg, beaten together with
1 tablespoon water

Preparation

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.
Divide the peanut sauce into two equal portions; set one portion aside in a.
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.
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.
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.
Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
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.
Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
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.