Chinese Egg Rolls
- 1 lb of meat
- 2 cans bean sprouts
- ½ medium onion
- 1 small head of cabbage
- 2 cans bamboo shoots
- ½ tsp soy sauce
- 1 tsp Chinese spices
- 1 tsp salt
- 1 tsp garlic
- 4 oz peanut butter
- 2 packages of eggroll wrappers
- Oil for frying
Cook hamburger, drained bean sprouts and onion together. Drain off fat. Shred cabbage and bamboo shoots together. In large bowl, mix meat mixture and cabbage with the spices. Add peanut butter and mix well. Put spoonfuls onto egg roll wrappers and roll up. Use a flour/water paste to seal. Deep fry at 325 until golden brown.