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Chicken-Shrimp Egg Rolls




Source of Recipe


Lynn in CA


List of Ingredients




1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 Tbsp vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese water chestnuts -- chopped
1 Tbsp fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins **

Sweet-Sour Sauce:
1/2 cup dark brown sugar
2 Tbsp cornstarch
1/2 cup cider vinegar
2 Tbsp soy sauce
1 1/2 cups pineapple juice

Recipe



1. Sauté chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, water chestnuts, ginger root and soy sauce.

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

NOTE: I use eggroll skins of about 6-1/2 by 7 inches, and I buy them in the freezer section in the grocery store.