Egg Rolls / Sweet & Sour Dipping Sauce

- Denise Raban/ Sherrie Farnsworth

1 pkg. egg roll wraps
1 lb. ground sausage
1 large head of cabbage, shredded
1 can bean sprouts, drained
1 can water chestnuts, sliced & drained
1 bunch green onions, diced
1 cup grated carrots
Garlic to taste
Soy sauce to taste
Ground beef bouillon to taste

Brown sausage in a large skillet or wok. Add cabbage, bean sprouts, water chestnuts, green onions and carrots. Sprinkle garlic, soy sauce and bouillon over all. Stir and cook until cabbage is wilted and carrots are soft. Put 1 ½ TBSP. egg roll filling in corner of egg roll wrap, fold in side corners, roll and tuck. Seal corners with water. Deep fry until golden brown. Serve with sweet and sour sauce.

Sweet and Sour Sauce

Combine and set aside:
½ c. white vinegar
½ tsp. salt
½ cup sugar
4 tsp. cornstarch
2 TBSP. water

Heat 2 TBSP. cooking oil in saucepan. Pour in ¼ c. ketchup, stirring lightly. Add vinegar mixture, stirring until the sauce thickens, boils, and all ingredients come together.