Chicken-shrimp Egg Rolls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Chinese | Appetizers, Breads, Chinese, Muffins & r | 20 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken breasts, minced |
| 1/2 | lb | Shrimp, minced |
| 8 | Green onions, minced | |
| 1 | T | Vegetable oil |
| 1 | c | Bean sprouts, chopped |
| 1/2 | c | Chinese waterchestnuts |
| Chopped | ||
| 1 | T | Fresh ginger root, grated |
| 1 1/2 | T | Soy sauce |
| 1 | lb | Eggroll skins, *see note |
| Sweet-Sour Sauce: | ||
| 1/2 | c | Brown sugar |
| 2 | T | Cornstarch |
| 1/2 | c | Cider vinegar |
| 2 | T | Soy sauce |
| 1 1/2 | c | Pineapple juice |
INSTRUCTIONS
Use eggroll skins of about 6-1/2 by 7 inches 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. 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 Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 23.9mg
Sodium: 185.4mg
Potassium: 112.9mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 8.4g
Protein: 5.6g