Chunky Peanut Butter Egg Rolls

These are to die for! I was making pork egg rolls and
looking around the kitchen to add a little somthing
different to kick things up a bit and this is it.

Ingredients:
Won ton wrappers
1/4 lb Meatloaf mix
(Ground Beef, veal and Pork mixed)
1/2 cup Onion, peeled and finely chopped
1/2 lb Cabbage,shredded
1 can Bean Sprouts,drained and rinsed
1 small carrot,peeled, and then using peeler to
slice thin instead of cutting thin with a knife.
1/2 teaspoon Salt
1/2 teaspoon Soy Sauce
1 tablespoon chunky Peanut Butter (more to taste)
1 teaspoons Sugar
1 teaspoon ginger,freshly grated

Directions:
In bowl mix all ingredients well.
Spoon into egg roll wrappers (for fullsize egg rolls)
or won ton skins (for smaller appetizers)
following package directions.
Deep fry in enough peanut or cannola oil to cover
in batches until golden brown, turning frequently.

I prefer more peanut butter (chunky) and to use the
smaller won ton skins as they are faster to cook.