Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :1:15
Categories : Appetizers Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Chicken breasts -- minced
1/2 lb Shrimp -- minced
8 Green onions -- minced
1 tb Vegetable oil
1 c Bean sprouts -- chopped
1/2 c Chinese water chestnuts --
- chopped
1 tb Fresh ginger root -- grated
1 1/2 tb Soy sauce
1 lb Eggroll skins -- * see note
Sweet-Sour Sauce:
1/2 c Brown sugar
2 tb Corn starch
1/2 c Cider vinegar
2 tb Soy sauce
1 1/2 c Pineapple juice
* Use eggroll skins of about 6-1/2 by 7".
Sauté chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes.
Add bean sprouts, water chestnuts, ginger root, and soy sauce. (Use
low-sodium soy sauce if you wish.)
To make rolls, spread 1 tb 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.
Fry in hot fat (about 375°F) 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.
