Ground Beef Egg Rolls With Thick Sweet And Sour Sauce

Stir together the sugar and cornstarch in a saucepan. Slowly stir in the vinegar and mix well. Add the water and ketchup. Place the saucepan over medium heat and bring to a boil, stirring frequently. Reduce the heat to a low simmer and let the sweet and sour sauce cook for 20-30 minutes or until thick.

Meanwhile, heat a skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook, stirring frequently, until the beef is cooked. Drain off any excess grease. Stir the bean sprouts and shredded carrots into the beef mixture and cook for 2 minutes, stirring occasionally. Remove the pan from the heat.

Heat oil in a deep fryer or deep skillet to 365 degrees F.

Lay an egg roll wrapper on a flat work surface. Place a heaping tablespoon of the beef mixture on the lower third of the wrapper. Fold the sides in then roll the egg roll wrapper up over the beef filling. Seal the edge with a little water and set aside, seam-side down on waxed paper while you fill the remaining wrappers.

Place the egg rolls in the hot oil and cook, turning as needed, until golden brown. Remove the egg rolls from the oil and let drain on paper toweling.

Serve the ground beef egg rolls hot with the sweet and sour sauce for dipping.