Chicken and shrimp egg rolls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 5 | teaspoons | Sesame oil; (or canola) |
| 2 | cups | Chinese cabbage; shredded |
| ½ | cup | Snow pea pods; fresh, chopped |
| ½ | cup | Waterchestnuts; canned, drained |
| 1½ | cup | Chicken breasts without skin; cooked and chopped |
| 6 | ounces | Shrimp; cooked, chopped |
| 1 | large | Egg; slightly beaten |
| 2 | tablespoons | Dry sherry |
| 2 | teaspoons | Soy sauce; low sodium |
| ⅛ | teaspoon | Cayenne pepper |
| 8 | Egg roll wrappers | |
| 1 | cup | Sweet & sour simmer sauce; (See Recipe Below) |
Directions
Saute onion and garlic in 1 teaspoon of the oil in a wok or large skillet, until tender.
Combine chicken, shrimp, egg, sherry, soy sauce, cayenne and cooked onion and garlic in a large bowl and mix well.
Spoon ½ cup chicken filling evenly down the center of egg roll wrapper.
Fold one long side of wrapper over top and around filling. Fold in both ends using fingers to compress mixture into wrapper. Fold remaining side up and over the top and ends. Brush each roll with remaining sesame oil. Place filled rolls, seam side down on a large baking sheet.
Bake at 375º for 15 minutes or until golden brown.
Serve with Sweet and sour Sauce.
NOTES : Can substitute Romaine lettuce for Chinese cabbage. CFF: 25.9% Posted to Digest eat-lf.v097.n005 by Eva Santaniello <jova@...> on Jan 06, 1998