Instructions: Mix ingredients well.

Spoon into egg roll wrappers (for fullsize egg rolls) or won ton skins (for smaller appetizers) following package directions. Deep fat fry in enough peanut oil to cover in batches until golden brown.

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

These do NOT have a pronounced peanut butter flavor but taste similar to Cashews which are commonly used in oriental cooking.

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