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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound chicken breasts -- minced

  3. 1/2 pound shrimp -- minced

  4. 8 green onions -- minced

  5. 1 tablespoon vegetable oil

  6. 1 cup bean sprouts -- chopped

  7. 1/2 cup Chinese waterchestnuts -- chopped

  8. 1 tablespoon fresh ginger root -- grated

  9. 1 1/2 tablespoons soy sauce

  10. 1 pound eggroll skins -- *see note

  11. -- Sweet-Sour Sauce: --

  12. 1/2 cup brown sugar

  13. 2 tablespoons cornstarch

  14. 1/2 cup cider vinegar

  15. 2 tablespoons soy sauce

  16. 1 1/2 cups pineapple juice

Instructions Jump to Ingredients ↑

  1. Preparation :

  2. * Use eggroll skins of about 6-1/2 by 7 inches1. 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.)

  3. 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.

  4. 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.

  5. 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.

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