|1||tablespoon peanut or vegetable oil|
|1||tablespoon sesame oil|
|½||pound pork tenderloin, minced|
|2||medium carrots, peeled and julienned|
|½||white onion, finely diced|
|2½||cups fresh bean sprouts|
|1½||cups cabbage, thinly sliced|
|1||package egg roll wrappers|
|½||cup HOUSE OF TSANG® Bangkok Peanut Sauce|
Mince pork into very small pieces. Cook for one minute over medium-high heat. Mince onions and chop carrots into matchsticks, then add to wok.
When pork is nearly cooked, add cabbage and bean sprouts, then stir. Cook until carrots are tender and sprouts are crisp. Add HOUSE OF TSANG® Bangkok Peanut Sauce and cook for another minute.
Apply egg wash to egg roll wrapper, then place small amount of filling, then roll. Fry until golden brown, then serve.