Egg Rolls and Sweet and Sour Sauce

This recipe was given to me by my awesome friend Brooke Banta from back in the day. These are so amazing and surprisingly easy to make. The sauce is so good that I find myself wanting to drink it. Dont do that. Thanks Brooke for sharing this with me so long ago!

Egg Rolls 

1 pkg. coleslaw mix (not with sauce but the kind you find next to salad packs)
1/2 cup bean sprouts
1/4 cup green onions, chopped
1 1/2 Tblsp wok oil
3 Tblsp soy sauce
3 cups cooked chicken, shredded (I use 1 rotisserie chicken)
1 pkg. egg roll wrappers

In a large frying pan or wok, cook all ingredients on medium heat for about 15-20 minutes. Wrap about 2-3 Tblsp in egg roll wrapper. Fold one corner of the wrapper in. Then using your fingers and just a little water, dab each corner with water to help the wrapper stick. Fold in opposite corners and then roll. There will be how to pictures on the back of the egg roll wrappers as well.
Fry at 350 just until golden, then remove from the oil and rest on paper towels. Serve with sweet and sour sauce. Makes about 20 egg rolls.

Sweet and Sour Sauce

1 cup mandarin oranges (I use the 15oz cans and drain)
2 cups sugar
1/4 cup white vinegar
3 Tblsp ketchup
1-2 Tblsp cornstarch mixed with 1/4 cup water

Bring all ingredients to a boil in a medium sized pot. Let boil until clear and thickened, about 5-10 minutes.