Serving Size: 6-8
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 water chestnuts, chopped
1 tablespoon fresh ginger root, grated
1 1/2 tablespoons soy sauce
1 pound egg roll skins (use egg roll 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:
- Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, water chestnuts, ginger root and soy sauce.
- To make rolls, spread 1 tablespoon filling along one side of each egg roll 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 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole.
- Serve as 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.
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