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Chicken-Shrimp Egg Rolls

Cuisine: Chinese
Courses: Starters and appetizers
Serves: 20 people

Recipe Ingredients

1/2 lb 227g / 8ozChicken breasts - minced
1/2 lb 227g / 8ozShrimp - minced
8   Green onions - minced
1 tablespoon 15mlVegetable oil
1 cup 160g / 5.6ozBean sprouts - chopped
1/2 cup 73g / 2.6ozChinese water chestnuts - chopped
1 tablespoon 15mlFresh ginger root - grated
1 1/2 tablespoons 22mlSoy sauce
1 lb 454g / 16ozEgg roll skins - *see note- sweet-sour sauce:
1/2 cup 80g / 2.8ozBrown sugar
2 tablespoons 30mlCornstarch
1/2 cup 118mlCider vinegar
2 tablespoons 30mlSoy sauce
1 1/2 cups 355mlPineapple juice

Recipe Instructions

* Use egg roll skins of about 6-1/2 by 7 inches

1. Saute 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.)

2. To make rolls, spread 1 tablespoon filling along one side of each egg roll 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 375F) 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

Jo Anne Merrill


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