1/2 lb chicken breasts -- minced
1/2 lb shrimp -- minced
8 green onions -- minced
1 tbsp vegetable oil
1 cup bean sprouts -- chopped
1/2 cup chinese waterchestnuts --
1 chopped
1 tbsp fresh ginger root -- grated
1 1/2 tbsp soy sauce
1 lb eggroll skins -- *see note
1 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
A Recipe for
Chicken-Shrimp Egg Rolls
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This is a recipe for Chicken-Shrimp Egg Rolls from the recipe cookbook of Recipes-to-go (Egg)
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* 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
Serves: 20
Chicken-Shrimp Egg Rolls Recipe brought to you by Recipes To-Go