Chicken-Shrimp Egg Rolls

Recipe Ingredients

1/2 lb	227g / 8oz	Chicken breasts - minced
1/2 lb	227g / 8oz	Shrimp - minced
8		Green onions - minced
1 tablespoon	15ml	Vegetable oil
1 cup	160g / 5.6oz	Bean sprouts - chopped
1/2 cup	73g / 2.6oz	Chinese water chestnuts - chopped
1 tablespoon	15ml	Fresh ginger root - grated
1 1/2 tablespoons	22ml	Soy sauce
1 lb	454g / 16oz	Egg roll skins - *see note- sweet-sour sauce:
1/2 cup	80g / 2.8oz	Brown sugar
2 tablespoons	30ml	Cornstarch
1/2 cup	118ml	Cider vinegar
2 tablespoons	30ml	Soy sauce
1 1/2 cups	355ml	Pineapple 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

Source:
Jo Anne Merrill

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