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Chicken-Shrimp Egg Rolls




Source of Recipe


Tina R.


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