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

Recipe By : Jo Anne Merrill

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip