EGG ROLLS

1 lb. egg roll wrappers

1/2 cup finely diced pork loin chop

1/2 cup finely diced beef tenderloin

1/2 cup finely diced shrimp

2/3 cup Teriyaki Marinade

1 Tablespoon Cayenne Garlic Hot Sauce

1 medium onion finely chopped

1 can water chestnuts finely diced

1 can chop suey vegetables chopped

1 lb. cabbage shredded

2 Tbsp Fire Dust’D P-Nut But’r

Marinate diced pork, beef and shrimp in the refrigerator for at least an hour. Heat Skillet and cook the mixture along with the marinade until lightly browned. Add the vegetables, onion, chestnuts and cabbage and cook until veggies are tender. Add P-Nut But’r to help mold together. Fill the egg roll wrappers with the mixture and roll like a diaper. Seal edges with a bit of water. Flash freeze on wax paper. Deep fry until golden brown.