| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Eggs |
Chinese |
Chinese, Appetizers, Breads, Muffins & r |
20 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken breasts — minced |
| 1/2 |
lb |
Shrimp — minced |
| 8 |
|
Green onions — minced |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Bean sprouts — chopped |
| 1/2 |
c |
Chinese waterchestnuts — |
|
|
Chopped |
| 1 |
tb |
Fresh ginger root — grated |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
lb |
Eggroll skins — *see note |
|
|
Sweet-Sour Sauce: — |
| 1/2 |
c |
Brown sugar |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Cider vinegar |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
c |
Pineapple juice |
INSTRUCTIONS
* Use eggroll skins of about 6-1/2 by 7 inches
1. 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. 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 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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