SWEET AND SOUR DIPPING SAUCE FOR EGG ROLLS RECIPES

Name: Mom's Egg Rolls with Sweet and Sour Sauce
Prep time: 45 min
Total time: 1 h
Yield: 10
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; 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

MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE RECIPE ...

Mom's Egg Rolls with Sweet and Sour Sauce Recipe ... image

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

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
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:

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

CHINESE SWEET AND SOUR SAUCE - CHINA SICHUAN FOOD

Chinese Sweet and Sour Sauce - China Sichuan Food image

All-purpose Chinese sweet and sour sauce, for around 500g food or a small rice bowl of dipping sauce! How to use it, add your fried chicken, pork, fish, shrimp, tofu and whatever you want before or after adding water starch!

Provided by Elaine

Categories sauce

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 12

Ingredients

2 middle size garlic cloves ( , minced)
1 tsp. minced ginger
1 tsp. green onion white
2 tbsp. vegetable oil
4 tbsp. ketchup
8 tbsp. water ( , 1/2 cup of water)
1/2 tbsp. rice vinegar
1 tbsp. sugar
1 tbsp. light soy sauce
a small pinch of salt if needed
1 tbsp cornstarch
3 tbsp water

Steps:

Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry for around 2 minutes or until aroma with low fire.
Then pour the basic sauce to the wok, bring all the content to a boiling. And add water starch in. Keep on stirring in the process.

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CHINESE SWEET AND SOUR SAUCE - CHINA SICHUAN FOOD

All-purpose Chinese sweet and sour sauce, for around 500g food or a small rice bowl of dipping sauce! How to use it, add your fried chicken, pork, fish, shrimp, tofu and whatever you want before or after adding water starch!
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Then pour the basic sauce to the wok, bring all the content to a boiling. And add water starch in. Keep on stirring in the process.

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I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!
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Fry until a deep golden brown, a few at a time; drain on paper towels.

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In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain and cool slightly. In a bowl, combine beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder. In a small bowl, combine flour and enough water to make a paste. , With one corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with flour mixture. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels.

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Fry until a deep golden brown, a few at a time; drain on paper towels.

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In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain and cool slightly. In a bowl, combine beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder. In a small bowl, combine flour and enough water to make a paste. , With one corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with flour mixture. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels.

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