Beef Eggrolls

INGREDIENTS:
 1 lb lean ground beef
1 Jalapeno pepper, seeded and finely chopped
1 small onion, finely chopped
1 clove garlic, pressed
1 med green pepper, finally chopped
1 large carrot, grated
1 med potato, peeled and grated
5 Tbsp soy sauce
1 pkg (16 ounces) egg roll wrappers
Dash of red pepper sauce, optional
Vegetable oil

SAUCE-
2 cups water
½ cup green peppers, sliced in thin strips
1 can (8 oz) crushed pineapple
4 Tbsp soy sauce
6 Tbsp vinegar
2 Tbsp catsup
¾ cup white sugar
4 Tbsp Cornstarch
¼ - ½ cup cold water

 
INSTRUCTIONS:
 •Saute beef until just browned. Add vegetables and cook until soft. Drain, Add soy sauce and allow to cool until warm •Spoon 2 full tablespoons of mixture onto egg roll wrapper and press edge to roll. •Deep fry in oil until lightly brown. Remove and drain on paper towel. SAUCE- To prepare sauce combine all ingredients except cornstarch in sauce pan. Cook 5-10 minutes or until green peppers are tender. Mix cornstarch with water and add slowly to hot mixture. Cook for 5 minutes more, stirring until thickened. Serve on a bed of shredded lettuce. Dribble some sauce on top. Garnish with fresh pineapple wedges and orange wedges. Pass extra sauce for dipping. Serves 4