For the Sauce:
½ cup hoisin sauce
¼ cup smooth peanut butter
2 tablespoons sriracha
1 tablespoon sesame oil
Juice of 1 lime
2 tablespoons rice wine vinegar
For the Egg Rolls:
2 tablespoons high-temp cooking oil
1 pound ground chicken or ground pork
Salt and white pepper
1 small carrot, grated
½ small onion, finely chopped
2 inches ginger, grated
2 large cloves garlic, grated
1 cup packed defrosted, drained broccoli florets, finely chopped
1 can bean sprouts, well drained and chopped, or a fat handful of fresh, chopped
1 Fresno pepper, seeded and finely chopped
16 (1 package) egg roll wrappers
A small bowl of water or a beaten egg, to seal the egg rolls
Non-aerosol cooking spray, to oven bake, or 1 quart frying oil, for fried
Chinese hot yellow mustard
For the sauce, combine ingredients in small pot and let it thicken over low heat, then remove from heat. Serve this sauce along with Chinese hot yellow mustard and duck sauce for dipping choices.
For the egg rolls, in a large nonstick skillet, heat oil, 2 turns of the pan, over medium-high heat.
Add the chicken or pork, season with salt and white pepper and brown and crumble. Add carrot, onion, ginger, garlic, broccoli, sprouts and Fresno pepper. Stir fry the mixture a couple of minutes, add 3 tablespoons sauce and combine, then cool.
Place egg roll wrappers at an angle to you and place one-sixteenth of the mixture in a log shape at center, then tuck sides in, roll and secure flap with water or egg. Spray well on parchment-lined baking sheet and bake at 400°F to golden OR heat frying oil over medium to medium-high heat and fry to golden and drain.
Serve 4 eggrolls per person with dipping sauce, Chinese hot yellow mustard and duck sauce.