Cut pork roast into 2 inch pieces and put as many as will fit into a food processor and process until coarsely chopped. Skip this step if using ground pork. Set aside.
Vegetables can be chopped in a food processor, just be careful not to chop too finely. You will want to be able to identify what it is in the final product.
Put the pork pieces in a large skillet, lightly dust the pork with garlic powder and lemon pepper. Add a splash of soy sauce. Cook over medium high heat until fully cooked. Pour into a strainer and leave it there to drain and cool. In the same skillet add enough cooking oil to lightly cover the bottom of the skillet. Add the green onions, a sprinkling of garlic powder, lemon pepper. Dump this into the strainer with the pork. Repeat the process with the cabbages.
When the cooked ingredients are cool enough to handle, squeeze out as much liquid as possible and add to a container large enough to hold all the ingredients. Add the bean sprouts, water chestnuts, and bamboo shoots. Mix until well combined.
Heat peanut butter in the microwave for 15 to 30 seconds. Pour ½ of a cup into the filling mixture and mix well. Taste and add additional soy sauce, lemon pepper, and/or peanut butter to taste.
Fill wrappers with filling and deep fry in hot oil until golden brown. Serve with dipping sauce.
Sweet and Sour Sauce
Combine everything except the water in a food processor or blender and process until no large lumps of fruit remain.
Pour Mixture in a large saucepot and add the water, stirring to incorporate. Bring it to t boils and for at least 5 minutes or until thickened, stir frequently. (I usually let mine simmer until it turns darker, another 20 minutes.)
Can be served warm, cold, or at room temperature.
Nutrition will vary based on oil temperature and exact amount of filling used per egg roll. Sweet and sour sauce included in nutrition.