"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Egg Rolls with Sweet and Sour Sauce Recipe

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This recipe for Egg Rolls with Sweet and Sour Sauce, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pauline Ristow
Added: Tuesday, November 13, 2007


2 pounds ground pork or beef or both
1 tablespoon ginger
1 tablespoon garlic powder
1 teaspoon salt
1 medium celery cabbage, chopped fine
2 carrots, chopped fine and blanched
2 large chopped onions
2 cans bean sprouts, well drained, add when ready to wrap
1 (8-ounce) can water chestnuts, chopped fine
30-40 egg roll wrappers
1 cup crab or shrimp meat (optional), add when ready to wrap

Sweet and Sour Sauce
2 Tablespoons each of vinegar and brown sugar
3 Tablespoons each of cornstarch and catsup
dash or pinch or ginger powder
1-1/2 cups pineapple juice

For egg rolls: brown onions, meat and seasonings until half cooked. Add the vegetables, cook 10 more minutes. Drain. Cool. If using bean sprouts and crab/shrimp add now. Wrap about 1/2 cup filling tightly but carefully in egg roll wrapper. Seal with flour paste. Deep fry in vegetable oil.

For Sweet and Sour Sauce: In a saucepan mix pineapple juice and other ingredients with a wire whisk, bring to a boil, then turn the heat down to low. Add more juice if it gets too thick. Serve warm always.




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