Chicken-Shrimp Egg Rolls
1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 Tbsp vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese water chestnuts -- chopped
1 Tbsp 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 Tbsp cornstarch
1/2 cup cider vinegar
2 Tbsp soy sauce
1 1/2 cups pineapple juice
1. Sauté chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, water
chestnuts, ginger root and soy sauce.
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
Cook's Note: I use eggroll skins of about 6-1/2 by 7 inches, and I buy them in the freezer section in the grocery
store.
Recipe by Jo Anne Merrill
Submitted by HeatherV
International Dishes
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