Chicken and shrimp egg rolls
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Chicken and shrimp egg rolls
  Chicken    Shrimp    Rolls    Appetizers    Eggs  
Last updated 6/12/2012 1:13:35 AM. Recipe ID 42074. Report a problem with this recipe.
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      Title: Chicken and shrimp egg rolls
 Categories: Appetizers
      Yield: 4 Servings
 
      1 lg Onion; finely chopped
      1    Clove garlic; minced
      5 ts Sesame oil; (or canola)
      2 c  Chinese cabbage; shredded
    1/2 c  Snow pea pods; fresh,
           -chopped
    1/2 c  Waterchestnuts; canned,
           -drained
  1 1/2 c  Chicken breasts without
           -skin; cooked and chopped
      6 oz Shrimp; cooked, chopped
      1 lg Egg; slightly beaten
      2 tb Dry sherry
      2 ts Soy sauce; low sodium
    1/8 ts Cayenne pepper
      8    Egg roll wrappers
      1 c  Sweet & sour simmer sauce;
           -(See Recipe Below)
 
  Saute onion and garlic in 1 teaspoon of the oil in a wok or large
  skillet, until tender.
  
  Combine chicken, shrimp, egg, sherry, soy sauce, cayenne and cooked
  onion and garlic in a large bowl and mix well.
  
  Spoon 1/2 cup chicken filling evenly down the center of egg roll
  wrapper. Fold one long side of wrapper over top and around filling.
  Fold in both ends using fingers to compress mixture into wrapper.
  Fold remaining side up and over the top and ends. Brush each roll
  with remaining sesame oil. Place filled rolls, seam side down on a
  large baking sheet.
  
  Bake at 375 for 15 minutes or until golden brown.
  
  Serve with Sweet and sour Sauce.
  
  NOTES : Can substitute Romaine lettuce for Chinese cabbage. CFF: 25.9%




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Recipe ID 42074 (Apr 03, 2005)

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