Recipe Category: Appetizer
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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
- 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.
- 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.
- 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: 20 rolls
Full List of Appetizer Recipes
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