Shelly's Recipe

SHRIMP AND CHICKEN EGG ROLLS

Category: Deep Fried

1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 tbsp vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese water chestnuts -- chopped
1 tbsp fresh ginger root -- grated
1 1/2 tbsp soy sauce
1 pound egg roll skins -- about 6-1/2 by 7 inches

Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, water chestnuts, ginger root and soy sauce.

To make rolls, spread 1 tbsp filling along one side of each egg roll skin. Fold over ends of skin and roll up like jelly roll, folding in the ends. Seal with a little water. 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
1/2 cup brown sugar
2 tbsp cornstarch
1/2 cup cider vinegar
2 tbsp soy sauce
1 1/2 cups pineapple juice
Enough ketchup to give the desired red color, optional

Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.