Ready in 45 minutes
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
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* 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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Aimeelady 8 months agoEasy 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.
mcrismon 8 years ago
stevemur 9 years agoVery good egg roll recipe. Savory, and the sauce is quite fresh compared to pre-made sweet and sour sauce.
Lilbama 9 years agoloved it