Home Made Egg Rolls and Sweet and Sour Chicken

This is one of my FAVORITE dishes my mom makes! Its so yummy! 

For the Egg Rolls:

2 lbs of ground beef or turkey browned with 1/2 chopped onion. 

Brown the meat and onion together and then place aside in a dish.

Then:

2 bags of slaw and 1/2 head of chopped cabbage. 

Mix in 2 cans of mixed veggies ( she uses the one with baby corn and sprouts in the Asian section.) 

Steam the cabbage and slaw mix in the same pan you browned the meat and onion. Add 1/4 cup of water, 3tbs of soy sauce, salt and pepper and one or two dashes of red pepper and 3tbs of sugar. 

Steam til done then add the beef and onions back in the pan. 

She usually wraps the mixture in egg roll wrappers, (you can find these at any grocery store) But her store was out. So, she used wan-ton wrappers in the picture! 

You will need to wet the edges of the wrappers to make them stick together. 

add about 1tsp or more of the mixture and roll up if using a egg roll wrapper. If using the wan-ton wrappers add another sheet and roll the edges. 

Deep fry them for about 4 minutes on each side! 

Sweet and Sour Chicken:

1 (8 ounce) can pineapple chunks, drained (juice reserved) 

The juice of one orange

1/4 cup cornstarch

1 3/4 cups water, divided

3/4 cups sugar

3/4 cup brown sugar

1/2 cups distilled white vinegar

8 skinless, boneless, chicken breast halves- cut into 1 inch cubes

2 1/4 cups self-rising flour

2 Tbs vegetable oil

2 Tbs cornstarch 

1/2 tsp salt

1/4 tsp ground white pepper

1egg

1 1/2 cups water

1 quart vegetable oil for frying 

Directions:

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and juice of one orange . Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

When ready to serve, put pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.