Recipe: Cabbage Egg Rolls with Sweet and Sour Sauce

CABBAGE EGG ROLLS

Purchased Egg Roll Skins
Beef Filling (recipe follows)
Sweet and Sour Sauce (recipe follows)
Egg white
Oil (for frying)

Prepare beef filling and cool. Prepare sweet and sour sauce and cool.

Put 2 tbsp of the cooled filling on each egg roll skin. Moisten the edges with egg white. Overlap the edges envelope style and seal all around. Cover to keep moist.

Fry in 1 1/2 inches of hot oil at 375 degrees F until hot (25 minutes).

Serve hot egg rolls with Sweet and Sour Sauce for dipping.

FOR THE BEEF FILLING

1 1/2 tsp cornstarch
1 1/2 tsp soy sauce
1 tsp sugar
1 tsp salt
1/4 tsp ground black pepper.
1/2 lb lean ground beef
1 medium onion, chopped
1 clove garlic, pressed
1/2 lb zucchini shredded, squeezed and drained
1/2 lb savoy cabbage, shredded, blot with towel

Combine cornstarch and soy sauce. Add sugar, salt and pepper; set aside.

Place wok over high heat. When wok is hot, add lean ground beef. Stir to break it up. Cook until lightly browned. Add onion and garlic and fry 1 minute. Add zucchini and cabbage and stir-fry for 2-3 minutes.

Stir in soy sauce mixture. Bring to boil. Cook until thickened. Cool.

SWEET AND SOUR SAUCE

1 1/2 tsp soy sauce
1 1/2 tsp chili sauce
1 dash cayenne pepper
1 tsp cornstarch
2 tbsp sugar
2 tbsp vinegar
1/4 cup chicken broth

In a glass cup, combine and cook in a microwave on high until thickened.

Source: Peak Market