EASY SWEET AND SOUR SAUCE FOR EGG ROLLS RECIPES
MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE RECIPE ...
It only takes 1 hour to create these appetizing ground beef egg rolls. Serve with a side of our sweet and sour sauce.
Provided by Jessica Walker
Total Time 1 hours 0 minutes
Prep Time 45 minutes
Yield 10
Number Of Ingredients 16
Steps:
- 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.
- In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
- To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
- 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.
- 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.
- In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.
Nutrition Facts : ServingSize 1 Serving
SWEET AND SOUR SAUCE (FOR DIPPING EGG ROLLS AND MORE ...
Use this tasty sauce as a dip for egg rolls, crab rangoon, spring rolls...most crispy Asian appetizers will go well with this.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Place pineapple preserves in a small saucepan.
- Whisk together the remaining ingredients and stir in .
- Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended.
- Remove from heat and cool before using.
Nutrition Facts : Calories 668.6, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1110.9, CarbohydrateContent 162, FiberContent 3.2, SugarContent 111, ProteinContent 3.1
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