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Prep Time45min
Total60min
Servings10
Ingredients16
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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
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Instructions
Step
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.
Step
2
In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
Step
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.
Step
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.
Step
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.
Step
6
In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.
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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.
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Nutrition Facts are not available for this recipe
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