BEEF FILLING
7 ml soy sauce 1 1/2 tsp
5 ml sugar 1 tsp
5 ml salt 1 tsp
2 ml pepper 1/4 tsp
7 ml cornstarch 1 1/2 tsp
250 g lean ground beef 1/2 lb
1 onion, chopped
1 clove garlic, pressed
250 g zucchini, shredded, squeezed & drained 1/2 lb
250 g savoy cabbage, shredded & blotted dry 1/2 lb
SWEET & SOUR SAUCE
7 ml soy sauce 1 1/2 tsp
7 ml chili sauce 1 1/2 tsp
cayenne pepper to taste
5 ml cornstarch 1 tsp
25 ml sugar 2 tbsp
25 ml vinegar 2 tbsp
50 ml chicken broth 1/4 cup
Use purchased egg roll skins. Prepare beef filling and cool. Prepare sweet and sour sauce and cool. Put 2 tablespoons (15 ml) of 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 (4 cm) of hot oil at 375 F (180 C) until hot or about 25 minutes. Dip hot egg rolls in Sweet and Sour sauce.
BEEF FILLING:
Combine cornstarch and soy sauce, add sugar, salt and pepper. Place wok over high heat. When hot; add lean ground beef. Stir to break up. Cook until lightly browned. Add onion and garlic; fry 1 minute. Add zucchini, cabbage and stir-fry for 2 to 3 minutes. Stir in soy mixture. Bring to boil. Cook until thickened.
SWEET AND SOUR SAUCE:
In a glass cup; combine and cook in microwave on high until thickened.
Serves 24