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These were very good. I used egg roll wraps instead of spring roll wrappers as well. I strongly advise using natural peanut butter instead of popular brands that are loaded with sugar. I love my sugary peanut butter but it's too sweet for this recipe.
Absolutely delicious! I used left over baked turkey tenderloin. And since the spring roll wrappers weren't up to par at the local grocery store opted for egg roll wraps. I think these would make wonderful little appys in wonton wraps. We used sweet and sour and hot mustard dipping sauce -- as Tink mentioned the peanut butter flavor is greatly intesified and ABSOLUTELY WONDERFUL! Thank you for sharing this fantastic creation FT, I will make this again! Made for Every Day is a Holiday Tag
Oh! We loved the filling in these! I had this recipe on my list to try during the contest but ran out of time. Last night I tried both spring roll wrappers & egg roll wrappers. We preferred the egg rolls as they didn't soak up as much oil. I used fresh ginger in the filling & felt the amount of peanut butter was just enough & not over-powering. I totally spaced on making them into cute little bundles, ended up on autopilot and rolling them traditional instead. We used the deep fryer and then tied the chives around them after draining on paper towels. They were quite pretty. I served them with a Thai chili dipping sauce, potsticker sauce and a homemade hot mustard. The Thai chili sauce was the best compliment & the hot mustard significantly intensified the peanut butter flavor. Thanks for sharing your creation! Made after RSC Lucky #13.