Title: Chicken-shrimp egg rolls
 Categories: Chinese, Appetizers, Breads, Muffins & r
      Yield: 20 Servings
 
    1/2 lb Chicken breasts -- minced
    1/2 lb Shrimp -- minced
      8    Green onions -- minced
      1 tb Vegetable oil
      1 c  Bean sprouts -- chopped
    1/2 c  Chinese waterchestnuts --
           Chopped
      1 tb Fresh ginger root -- grated
  1 1/2 tb Soy sauce
      1 lb Eggroll skins -- *see note
           Sweet-Sour Sauce: --
    1/2 c  Brown sugar
      2 tb Cornstarch
    1/2 c  Cider vinegar
      2 tb Soy sauce
  1 1/2 c  Pineapple juice
 
  * Use eggroll 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, waterchestnuts, 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 eggroll 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 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: about 20 rolls