How to Make the Best 7-Step Chinese Egg Rolls with Sweet & Sour Sauce!
Delicious Chinese egg rolls filled with juicy beef and fresh vegetables, served with a tangy sweet and sour sauce. An appetizer that excites and satisfies!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 package egg roll wrappers about 24
- 1 pound ground beef or chicken
- 2 cups shredded cabbage finely chopped
- 1 cup grated carrots fresh
- 4 cloves garlic minced
- 3 tablespoons soy sauce low sodium
- 2 tablespoons sesame oil
- 1 teaspoon black pepper freshly ground
- 1 tablespoon cornstarch
- 5 cups vegetable oil for frying
Sweet & Sour Sauce
- 1 cup pineapple juice fresh or canned
- 0.5 cup sugar white granulated
- 0.25 cup rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Instructions
Preparation Steps
- Start by finely chopping the cabbage and grating the carrots. Combine in a large bowl.
- In a skillet, heat sesame oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add ground beef and cook until browned.
- Mix soy sauce, pepper, and cornstarch in a small bowl. Pour over the beef mixture to thicken.
- Place an egg roll wrapper on a flat surface. Add a small amount of cabbage mixture and beef to the center. Roll tightly and seal edges with a water-cornstarch mixture.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry egg rolls in batches until golden brown.
- For the sauce: Combine pineapple juice, sugar, vinegar, and ketchup in a saucepan. Bring to a boil.
- Add cornstarch mixture to the saucepan. Stir continuously until the sauce thickens.
Notes
For extra crunch, try double frying the egg rolls: first at lower heat, and then a second fry at high heat.