Chicken-shrimp Egg Rolls Recipe

Chicken-shrimp Egg Rolls Recipe

Yield: 20 Servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Chicken breasts, minced
1/2 lbs: Shrimp, minced
8: Green onions, minced
1 tbsp: Vegetable oil,
1 cup: Bean sprouts, chopped
1/2 cup: Chinese waterchestnuts --,
Chopped,
1 tbsp: Fresh ginger root, grated
1 1/2 tbsp: Soy sauce,
1 lbs: 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 cup: Pineapple juice,

Directions:

* 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.

Yield: about 20 rolls

Recipe By : Jo Anne Merrill

From: Date: 05/28


Source from luhu.jp