Chicken-Shrimp Egg Rolls

* Exported from MasterCook *

Chicken-Shrimp Egg Rolls

Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :1:15
Categories : Appetizers Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 water chestnuts -- chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note
--- Sweet-Sour Sauce: ---
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice

* Use eggroll skins of about 6-1/2 by 7 inches

1. Sauté chicken, shrimp and onion in hot oil. Stir-fry for 3
minutes. Add
bean sprouts, water chestnuts, ginger root and soy sauce. (Use low-sodium soy s
auce if you wish.)
2. To make rolls, spread 1 tablespoon filling along one side of each eggro
ll skin. Fold over ends of skin and roll up like jelly roll, folding in the end
s. 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 a
ppetizer with sweet-sour sauce.

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

Yield: about 20 rolls

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Nutr. Assoc. : 0 0 0 0 0 2623 0 0 3227 0 0 0 0 0 0