|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
Mix brown sugar, cornstarch, and ginger in a small saucepan; stir in water until smooth.
Cook, stirring constantly, until mixture thickens and boils 3 minutes.
Remove from heat.
Stir in vinegar and soy sauce.
Serve warm over egg rolls.