Mom's Egg Rolls with Sweet and Sour Sauce

It only takes 1 hour to create these appetizing ground beef egg rolls. Serve with a side of our sweet and sour sauce. MORE+ LESS-

By Jessica Walker

Updated March 7, 2013

Ingredients

Sweet and Sour Sauce

3/4

cup sugar

1/3

cup ketchup

2/3

cup water

tablespoon soy sauce

1/4

teaspoon salt

1/2

cup vinegar

3 1/2

tablespoons cornstarch

1/3

cup water

lb ground beef

1/2

cup chopped white onion

green onions, chopped

bag (16 oz) coleslaw mix

Soy sauce

package (1 lb) egg roll skins

Vegetable oil

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1

To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
2

In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
3

To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
4

Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
5

While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
6

In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.

You can use chicken in this recipe instead of the beef.
The sweet and sour sauce freezes well and can be used as a dipping sauce for chicken or a topping for an Asian-style hamburger.
If you can only make a couple of egg rolls at a time, keep the extra skins in the package; they will dry out quickly.