Chicken-shrimp egg rolls
Rolls Chinese Appetizers Eggs
Last updated 6/12/2012 1:14:16 AM. Recipe ID 43080. Report a problem with this recipe.
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 --
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
Yield: about 20 rolls
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