Ingredients:
1/2 pound chicken breasts, minced
1/2 pound shrimp, minced
8 green onions, minced
1 tablespoon vegetable oil
1 cup bean sprouts, chopped
1/2 cup Chinese waterchestnuts, chopped
1 tablespoon fresh ginger root, grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins (Use eggroll skins of about 6-1/2 by 7 inches)

Sweet-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

Directions:
Rolls:

1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce.

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.

4. Serve as appetizer with sweet-sour sauce.

Sweet-sour sauce:

1. Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.

Tags: Boneless Chicken Recipe, Chinese Chicken Recipes

Posted in: Chicken Breast Recipes, Fried Chicken Recipes