Chicken-Shrimp Egg Rolls

Chicken-Shrimp Egg Rolls Ingredients

1/2 pound Chicken breasts minced	1 pound Eggroll skins see note*
1/2 pound Shrimp minced	Sweet-Sour Sauce
8 Green onions minced	1/2 cup Brown sugar
1 tablespoon Vegetable oil	2 tablespoon Cornstarch
1 cup Bean sprouts chopped	1/2 cup Cider vinegar
1/2 cup Chinese waterchestnuts chopped	2 tablespoon Soy sauce
1 tablespoon Fresh ginger root grated	1 1/2 cups Pineapple juice
1 1/2 tablespoon Soy sauce

Instructions for Chicken-Shrimp Egg Rolls

* Use eggroll skins measuring about 7 inches square.



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

Main Ingredient: ShrimpCuisine: Chinese

More like this...

Chicken and Shrimp Egg Rolls

Pork and Shrimp Egg Rolls or Wontons

Roast Pork, Shrimp and Cabbage Egg Rolls

Shrimp Chinese Egg Rolls

Shrimp Egg Rolls

Ingredient Insight - look inside this recipe