Chicken-Shrimp Egg Rolls Recipe

Chicken-Shrimp Egg Rolls Recipe

Ingredients

• Serving Size : 20
• 1/2 pound chicken breasts – minced
• 1/2 pound shrimp – minced
• 8 green onions – minced
• 1 tablespoon vegetable oil
• 1 cup chopped bean sprouts
• 1/2 cup chopped Chinese water chestnuts
• 1 tablespoon grated fresh ginger root
• 1 1/2 tablespoons soy sauce
• 1 pound eggroll skins – *see note
• SWEET AND SOUR SAUCE
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1/2 cup cider vinegar
• 2 tablespoons soy sauce
• 1 1/2 cups pineapple juice

Method

1. Saute chicken, shrimp and onion in hot oil.
2. Stir-fry for 3 minutes.
3. Add bean sprouts, water chestnuts, ginger root and soy sauce.
4. Use low-sodium soy sauce if you wish.
5. To make rolls, spread 1 tablespoon filling along one side of each eggroll skin.
6. Fold over ends of skin and roll up like jelly roll, folding in the ends.
7. Seal with a little water.
8. Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned.
9. Cut each roll in half or leave whole.
10. Serve as an appetizer with sweet-sour sauce.
11. Sweet-sour sauce: Combine all sauce ingredients in small saucepan.
12. Cook over medium heat for about 10 minutes or until sauce is thick and clear.
13. Yield: 20 rolls

Full List of Appetizer Recipes
Full List of Chicken Recipes