Recipe - Chicken-Shrimp Egg Rolls

One half pound Chicken breasts minced
One half pound Shrimp minced
8 Green onions minced
1 tablespoon Vegetable oil
1 cup Bean sprouts chopped
One half cup Chinese waterchestnuts
Chopped
1 tablespoon Fresh ginger root grated
1 One half tablespoon Soy sauce
1 pound Eggroll skins *see note
SweetSour Sauce:
One half cup Brown sugar
2 tablespoon Cornstarch
One half cup Cider vinegar
2 tablespoon Soy sauce
1 One half cup Pineapple juice

* Use eggroll skins of about 6One half by 7 inches

1. Saute chicken, shrimp and onion in hot oil. Stirfry for 3 minutes. Add
bean sprouts, waterchestnuts, ginger root and soy sauce. (Use lowsodium
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 sweetsour sauce.

Sweetsour 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