Chicken-Shrimp Egg Rolls Recipe
1 lb. eggroll skins (around 6.5×7-inch in size for each)
1/2 lb. minced chicken breasts
1/2 cup chopped Chinese water chestnuts
1/2 lb. minced shrimps
1 tbsp. grated ginger root (fresh)
8 minced green onions
1 tbsp. vegetable oil
1 1/2 tbsps. soy sauce
1 cup chopped bean sprouts
For Sweet & Sour sauce:
1 1/2 cups of pineapple juice
1/2 cup of brown sugar
1/2 cup of cider vinegar
2 tbsps. Cornstarch
2 tbsps. Soy sauce
In a wok or skillet, saute the onions, shrimps and chicken in oil and stir-fry it for around 3 mins. Next, add in soy sauce (you can also use soy sauce that is low in sodium) ginger root, water chestnuts and the bean sprouts.
To assemble the chicken-shrimp rolls, just spread about 1 tbsp. of the filling along 1 side of each skin of eggroll. Then, fold over the ends of the skins then roll them up resembling a jelly roll and folding at ends then seal edges with water.
Fry them up in oil (around 375′ F) for 6 mins or just until the skin turns crispy, bubbly & brown. Serve whole or sliced into half. Serve together with the sweet & sour sauce as appetizers.
To prepare the sauce: Just combine ingredients for the sauce in a saucepan and cook it on medium flame for 10 mins. or just until the sauce thickens and clears up.
This recipe makes around 20 egg rolls
