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
Preparation
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.
