Chicken-shrimp egg rolls
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken breasts -- minced |
| ½ | pounds | Shrimp -- minced |
| 8 | Green onions -- minced | |
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Bean sprouts -- chopped |
| ½ | cup | Chinese waterchestnuts -- |
| 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 |
Directions
SWEET-SOUR SAUCE
* 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