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Mom's Egg Rolls with Sweet and Sour Sauce

  • Prep 45 min
  • Total 60 min
  • Servings 10

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 -

Ingredients

Sweet and Sour Sauce
3/4
cup sugar
1/3
cup ketchup
2/3
cup water
1
tablespoon soy sauce
1/4
teaspoon salt
1/2
cup vinegar
3 1/2
tablespoons cornstarch
1/3
cup water

Egg Rolls

1
lb ground beef
1/2
cup chopped white onion
3
green onions, chopped
1
bag (16 oz) coleslaw mix
Soy sauce
1
package (1 lb) egg roll skins
Vegetable oil

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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