Fried Egg Roll Chips with Sweet and Sour Sauce is the perfect side dish for any Asian meal. It is easy, quick, and very popular.
Remove one egg roll wrap from the package and place on a cutting board. Cut in half from top to bottom, then from side to side. Cut diagonally from corner to opposing corner, and then finally from the opposite corner to corner. When done you should have eight triangles.
Heat about 1 1/2 cups vegetable oil in an electric skillet to 325°. The oil does not have to be very deep. About 3/4 inches deep will do.
Fry the chips in the oil until they start to change color. Turn the chips with a set of tongs so that they are cooked evenly. Watch carefully because they will cook very quickly.
Quickly remove from pan when they turn a light brown. Use tongs or a slotted spoon to remove from pan and place on a paper towel.
Combine the 1/2 cup sugar and 2 Tablespoons cornstarch in a 1 to 2-quart saucepan. Stir the sugar and cornstarch together until well blended.
Add the 1/2 cup ketchup, 1/2 cup water, 1/3 cup white vinegar, and 2 teaspoons peanut oil to the sugar mixture.
Stir everything together and place over medium heat.
Cook and stir over medium heat until the sauce begins to bubble gently and lose its cloudy color. Keep the sauce warm until ready to serve.