Chicken-Shrimp Egg Rolls
Try this Chicken-Shrimp Egg Rolls recipe, or contribute your own. "Breads" and "Chinese" are two of the tags cooks chose for Chicken-Shrimp Egg Rolls."Easy to make and a great recipe. I used all shrimp no chicken and my friends agreed that it was killer with the sauce even though I added some chili flakes to it." - Aimeelady
Yield: 20 Ready in 45 minutes
favorite of 139 people 58 people want to try
Verified by stevemur
|1/2 poundChicken breasts; minced|
|1/2 poundShrimp; minced|
|8 Green onions; minced|
|1 tablespoonVegetable oil|
|1 cupBean sprouts; chopped|
|1/2 cupChinese waterchestnuts; chopped|
|1 tablespoonFresh ginger root; grated|
|1 1/2 tablespoonSoy sauce|
|1 poundEggroll skins; see note*|
|1/2 cupBrown sugar|
|1/2 cupCider vinegar|
|2 tablespoonSoy sauce|
|1 1/2 cupsPineapple juice|
Chicken-Shrimp Egg Rolls Preparation
* 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
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