Chicken-Shrimp Egg Rolls
Ingredients
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 waterchestnuts -- 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
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese waterchestnuts -- 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
Methods/steps
Use eggroll skins of about 6-1/2 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
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
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