Chicken-shrimp egg rolls

Yield: 20 servings

Measure Ingredient
½ pounds Chicken breasts -- minced
½ pounds Shrimp -- minced
8 \N Green onions -- minced
1 tablespoon Vegetable oil
1 cup Bean sprouts -- chopped
½ cup Chinese waterchestnuts --
\N \N Chopped
1 tablespoon Fresh ginger root -- grated
1½ tablespoon Soy sauce
1 pounds Eggroll skins -- *see note
½ cup Brown sugar
2 tablespoons Cornstarch
½ cup Cider vinegar
2 tablespoons Soy sauce
1½ cup Pineapple juice


* Use eggroll skins of about 6-½ 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

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