Recipe - Chicken And Shrimp Egg Rolls

1 lg Onion; finely chopped
1 Clove garlic; minced
5 teaspoon Sesame oil; (or canola)
2 cup Chinese cabbage; shredded
One half cup Snow pea pods; fresh,
chopped
One half cup Waterchestnuts; canned,
drained
1 One half cup Chicken breasts without
skin; cooked and chopped
6 ounce Shrimp; cooked, chopped
1 lg Egg; slightly beaten
2 tablespoon Dry sherry
2 teaspoon Soy sauce; low sodium
1/8 teaspoon Cayenne pepper
8 Egg roll wrappers
1 cup Sweet & sour simmer sauce;
(See Recipe Below)

Saute onion and garlic in 1 teaspoon of the oil in a wok or large skillet,
until tender.

Combine chicken, shrimp, egg, sherry, soy sauce, cayenne and cooked onion
and garlic in a large bowl and mix well.

Spoon One half cup chicken filling evenly down the center of egg roll wrapper.
Fold one long side of wrapper over top and around filling. Fold in both
ends using fingers to compress mixture into wrapper. Fold remaining side up
and over the top and ends. Brush each roll with remaining sesame oil. Place
filled rolls, seam side down on a large baking sheet.

Bake at 375º for 15 minutes or until golden brown.

Serve with Sweet and sour Sauce.

NOTES : Can substitute Romaine lettuce for Chinese cabbage. CFF: 25.9%
Posted to Digest eatlf.v097.n005 by Eva Santaniello jova@ix.netcom.com
on Jan 06, 1998