1/2 cup smooth peanut butter
1 tablespoon peanut or vegetable oil
2 cups julienned Chinese barbecued pork
10 cups shredded green cabbage (about 1 large cabbage), blanched, squeezed dry in a dish towel
1/2 cup chopped green onions
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
Extras, see note below
12 to 16 large (7-by-7-inch) egg roll wrappers
1 egg, beaten in a small bowl
Vegetable oil, peanut oil or lard for frying
For the filling, heat the peanut butter in a small saucepan over low heat until pourable, adding 1 tablespoon peanut oil if needed to get the proper consistency. Allow to cool slightly. Combine the pork, cabbage, onions, sugar, salt, pepper, cinnamon and any optional extra ingredients in a very large bowl until thoroughly blended. Hands work best to do this. Pour cooled, but still liquid, peanut butter into the mixture; mix thoroughly.
Cut off 1 inch from each of the corners of the wrappers for easier rolling. Place stack in front of you with one corner pointing toward you. Place a handful (about 1/4 cup) filling near the bottom corner; roll corner over the filling, tightly rolling up to just over half way. Fold in side corners snugly; continue rolling until there are 2 inches of wrapper left. Brush some egg wash over the final corner; continue rolling over it to seal the egg roll.
When all egg rolls are rolled, heat oil or lard in a heavy pan or wok until it reaches 350 degrees. Fry egg rolls, in batches, until golden brown; drain in a paper towel-lined pan.