Egg Rolls with Sweet and Sour Sauce

Candice says:

I know the term tapas is typically reserved for Spanish food, but I use it to describe meals made of appetizers. It’s just easier than making up my own word. I enjoy late night get-togethers and one of my favorite menu items is egg rolls! In fact, it’s my most requested! So, I usually go “tapas” style with the egg rolls and include crab wontons and dessert pineapple wontons. Served with homemade sweet and sour sauce and pineapple glaze. I’ll let you decided what you dip in what. In this post I’ll tell you how I prepare my egg rolls and sweet and sour sauce.
Pick up some egg roll wrappers from your produce department. If you know where to find tofu look there. A pack should be plenty for one recipe of my egg roll filling.
I enjoy late night get-togethers and one of my favorite menu items is egg rolls! In fact, it's my most requested! Serve with homemade sweet and sour sauce and pineapple glaze.

Egg Roll Filling Recipe:

  • 1 lb ground beef: a heaping pound is better 😉
  • can of bean sprouts (found in “international” section)
  • grated carrots, about 2 large. (I actually prefer the already shredded carrots. more texture)

Here is the most important tip about seasoning your mixture…

SALT! I use kosher and believe me, putting it in a cute vintage dish makes it taste better. It does! Just salt and pepper the meat to taste. Add carrots and bean sprouts. Taste your filling before wrapping because if it isn’t seasoned before it’s wrapped up it’s not gonna taste good afterwards!

Before you start wrapping make a quick cornstarch and water paste. This keeps it together! You are going to drop a spoonful near one corner of the wrapper leaving a little room to make your first roll. Pull the corner over the filling and on the corners to the left and right add a dab of paste and tuck each one into the middle. Then you just roll it up…putting a dab of paste on the final corner. Voila.


Keep each finished egg roll on a sheet of wax paper to avoid sticking. When you’re finished turn your oil (use peanut oil if possible. less greasy) to about medium heat. While that is heating up it’s time to make your sweet and sour sauce. egg rolls recipe

Once your peanut oil is ready drop a few in at a time. Keep an eye on them because they can cook quickly! Drain on paper towels and maybe add a bit of SALT from your cute vintage dish!

It's really not that hard to make your own egg rolls and sweet & sour sauce.


Sweet and Sour Sauce Recipe:

  • 1 cup sugar
  • 1/2 cup vinegar (white or rice)
  • 1/2 cup water
  • 3 T. Ketchup (shut up!)
  • 1T. cornstarch
In a saucepan add the 1st three ingredients and turn to medium high heat. Meanwhile whisk the fool out of the ketchup(shut up!) and cornstarch. I don’t want any lumps, people! Return to your sugar mixture and stir until dissolved. Add the ketchup mixture and whisk until smooth. Let this come to a boil. It’s going to thicken and rise quite a bit so don’t be scared. Once it gets to this point it’s pretty much done. You can turn it off and let it cool. Sometimes I add finely cut red pepper.
Make your own sweet and sour sauce
It’s really not that hard to make your own egg rolls and sweet & sour sauce. Let us know in the comments if you try this recipe!
Candice and all of her cute vintage dishes can be found at Ragamuffin Design.
It's not that hard to make your own egg rolls and sweet & sour sauce. Here's my recipe with pictures to show you what to do.
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  1. Rocky on August 20, 2017 at 7:48 am

    Made this sauce last night, it was wonderful Even my super picky teenagers loved it. Simple easy and delicious.

  2. Melanie on June 15, 2017 at 5:08 pm

    OMG at his freaking sauce recipe is amazing! So easy and yummy!!!!!!! I have a teenager amd sassy little toddler to impress at dinner and make this sauce with my homemade lumpia. Store bought sweet and sour will never end yet my house again! THANK U

  3. Deb on January 5, 2016 at 7:20 pm

    I’m thinking us in the low-carb community can easily rework this with Zsweet sweetener and Nature’s Hollow sugar-free ketchup. I’ll use it as one of my sauces for Vietnamese Spring Rolls, Yum! Thanks!

  4. Carol Mattson Richardson on August 2, 2015 at 10:15 pm

    Needed a sweet and sour sauce for eggs rolls purchased at the store. Tried this recipe because I had all the ingredients on hand Winner! I added hot pepper flakes and powder because we like it spicy. Thanks for the simple recipe.

  5. Rachael on September 15, 2009 at 1:36 pm

    Since I'm a vegetarian I will try to see if I can use crumbles with this. If it tastes as good as these pictures look I'm all set!

  6. Rita on September 14, 2009 at 12:42 pm

    Oh my, this blog is filled with such comfort food. I really like this one and hope to try it soon. Thanks for visiting my blog. Be sure to click the "follow" button for updates and keeping in touch often!

  7. Caroline on September 14, 2009 at 12:05 am

    I'll definitely try making the egg rolls and sauce. They look delicious!!

  8. Carly on September 12, 2009 at 7:09 pm

    They really do taste as fabulous as they look… I have had a few (or a few hundred)!! Hope mine can turn out as great as yours; I really am going to try and make them myself sometime!

  9. candice on September 11, 2009 at 2:32 pm


  10. Brandi on September 11, 2009 at 12:06 pm

    I've had the pleasure of enjoying Candice's tapas and these are fabulous!

  11. Rina on September 11, 2009 at 6:40 am

    Eeeeeeeeeeeeeeeee!!! Love your vintage Pyrex!! I'm totally an avid collector. 😉

  12. Kathy T. on September 11, 2009 at 1:54 am

    These look WONDERFUL! If I ever get this room change done, I may just have to jump in and try to make them. YUMMMMMM.

  13. CarolinaDreamz on September 10, 2009 at 3:37 pm

    I'm here for the ketchup. 🙂 We make these, regularly, but I still buy my sweet/spicy sauce. Thanks for giving me a new sauce to try.. (btw, Whole Foods 365 Organic Ketchup, sans HFCS, has made me a bigger believer!)

  14. Dila on September 10, 2009 at 8:02 am

    It looks very delicious. I would try to make it. Thanks for sharing the recipe.

  15. Deven on September 9, 2009 at 11:01 pm

    YUM! Thank you for a new filling recipe. I make this for my kidlets. I use 1 lb. ground meat (any you like) & a package of broccoli slaw (slightly cooked so my kids can eat it easily)

    There is usually a bit of left-over filling so I add it to pre-cooked brown rice and scrambled eggs. Refried Rice!

    A winter fav around here. 😉

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