1/8teaspooncayenne pepper, optional, to your taste
1teaspooncornstarch
2tablespoons sugar
2tablespoonsvinegar
1/4cup chicken broth
Instructions
For the filling, combine the cornstarch and soy sauce, sugar, salt and pepper.
Place a wok over fairly high heat. When it is hot, add the lean ground beef or pork. Stir to break up the meat. Cook it until lightly browned. Add the onion and garlic and fry for 1 minute. Add the zucchini and cabbage and stir-fry for 2 to 3 minutes. Stir in the soy sauce mixture. Bring it to a boil, then cook until the sauce is thickened. Let the filling cool.
Prepare the sweet and sour sauce (recipe below). Let it cool.
Use purchased egg roll skins. Put 2 tablespoons 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.
Heat a pan with 1 1/2 inches of oil to 375ºF (180ºC). Fry the egg rolls until hot and fully cooked, about 25 minutes.
To Make the Sweet and Sour Sauce:
In a glass cup, combine all the ingredients and cook in a pot on medium high until it is the thickness of a dipping sauce. Let cool before using as a dip for the egg rolls.