Chicken-Shrimp Egg Rolls
appetizers, chicken, chinese
1/2 lb chicken breasts -- minced
1/2 lb shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup chinese waterchestnuts --
1 chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoon soy sauce
1 lb eggroll skins -- *see note
1/2 cup brown sugar
2 tablespoon cornstarch
1/2 cup cider vinegar
2 tablespoon soy sauce
1 1/2 cup pineapple juice
1 sweet-sour sauce: ---
* Use eggroll skins of about 6-1/2 by 7 inches
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
Recipe By : Jo Anne Merrill
Yield: 20 servings