Chicken and Shrimp Egg Rolls
Try this Chicken and Shrimp Egg Rolls recipe, or contribute your own. "Chicken" and "Appetizers" are two of the tags cooks chose for Chicken and Shrimp Egg Rolls.
Yield: 4 Servings Ready in 1 hours
2 people trying soon
|1/2 cSnow pea pods; fresh,|
|2 cChinese cabbage; shredded|
|1 cSweet & sour simmer sauce;|
|1/2 cWaterchestnuts; canned,|
|1 lgEgg; slightly beaten|
|1/8 tsCayenne pepper|
|5 tsSesame oil; (or canola)|
|6 ozShrimp; cooked, chopped|
|1 Garlic; minced|
|1 1/2 cChicken breasts without|
|2 tbDry sherry|
|8 Egg roll wrappers|
|2 tsSoy sauce; low sodium|
|1 lgOnion; finely chopped|
Chicken and Shrimp Egg Rolls Preparation
Saute onion and garlic in 1 teaspoon of the oil in a wok or large skillet, until tender. Combine chicken, shrimp, egg, sherry, soy sauce, cayenne and cooked onion and garlic in a large bowl and mix well. Spoon 1/2 cup chicken filling evenly down the center of egg roll wrapper. Fold one long side of wrapper over top and around filling. Fold in both ends using fingers to compress mixture into wrapper. Fold remaining side up and over the top and ends. Brush each roll with remaining sesame oil. Place filled rolls, seam side down on a large baking sheet. Bake at 375? for 15 minutes or until golden brown. Serve with Sweet and sour Sauce. NOTES : Can substitute Romaine lettuce for Chinese cabbage. CFF: 25.9% Posted to Digest eat-lf.v097.n005 by Eva Santaniello
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