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Mom's Egg Rolls with Sweet and Sour Sauce

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  • Prep 45 min
  • Total 60 min
  • Servings 10
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It only takes 1 hour to create these appetizing ground beef egg rolls. Serve with a side of our sweet and sour sauce.
By Jessica Walker
Updated Mar 7, 2013
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use chicken in this recipe instead of the beef.
  • tip 2
    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.
  • tip 3
    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 Facts are not available for this recipe
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