Chicken-shrimp Egg Rollsappetizers, chinese 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; *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. 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 |
