*  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  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 water chestnuts -- chopped
    1      tablespoon    fresh ginger root -- grated
    1 1/2  tablespoons   soy sauce
    1      pound         eggroll skins -- *see note
                         --- 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
 
 * Use eggroll skins of about 6-1/2 by 7 inches
 
 	  1. 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 s
 auce if you wish.)
      2. To make rolls, spread 1 tablespoon filling along one side of each eggro
 ll skin. Fold over ends of skin and roll up like jelly roll, folding in the end
 s. 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 a
 ppetizer with sweet-sour sauce.
 
 Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over me
 dium heat for about 10 minutes or until sauce is thick and clear.
 
 Yield: about 20 rolls
 
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 Nutr. Assoc. : 0 0 0 0 0 2623 0 0 3227 0 0 0 0 0 0