member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to wiccadwoman      

Recipe Categories:

    Chicken-Shrimp Egg Rolls


    Source of Recipe


    stella

    List of Ingredients




    1/2 pound Chicken breasts minced
    1/2 pound Shrimp minced
    8 Green onions minced
    1 tablespoon Vegetable oil
    1 cup Bean sprouts chopped
    1/2 cup Chinese waterchestnuts chopped
    1 tablespoon Fresh ginger root grated
    1 1/2 tablespoon Soy sauce
    1 pound Eggroll skins see note*
    Sweet-Sour Sauce
    1/2 cup Brown sugar
    2 tablespoon Cornstarch
    1/2 cup Cider vinegar
    2 tablespoon Soy sauce
    1 1/2 cups Pineapple juice

    Recipe



    * Use eggroll skins measuring about 7 inches square.


    1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use low-sodium soy sauce if you wish.)

    2. To make rolls, spread 1 tablespoon filling along one side of each eggroll skin. Fold over ends of skin and roll up like jelly roll, folding in the ends. Seal with a little water.


    3. Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer with sweet-sour sauce.


    Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.

    YIELD: About 20 Rolls

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |