*  Exported from  MasterCook  *

                         Chicken-Shrimp Egg Rolls

Recipe By     : Jo Anne Merrill
Serving Size  : 20   Preparation Time :1:15
Categories    : Appetizers                       Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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 water chestnuts --
                        - 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            Corn starch
     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".

Sauté 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 tb 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°F) 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


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