In a medium bowl combine the meat, the seasonings and the chopped peanuts. Mix together until smooth and well blended.
Pinch off pieces of the mixture about the size of a plum for grilling. Mold the mixture around water-soaked bamboo skewers into 2 inch cigar shaped. To sauté or fry omit the bamboo skewers. Dredge the cigars in cornstarch then fry at moderate heat in 3-4 tablespoon of oil. Turn once or twice until browned and crispy.
Serve with Boston lettuce leaves and the sliced carrots and cucumber, sprigs of coriander and fresh mint. And the peanut dipping sauce