Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         chicken breasts -- minced
     1/2  pound         shrimp -- minced
   8                    green onions -- minced
   1      tablespoon    vegetable oil
   1      cup           bean sprouts -- chopped
     1/2  cup           Chinese water chestnuts -- chopped
   1      tablespoon    fresh ginger root -- grated
   1 1/2  tablespoons   soy sauce
   1      pound         egg roll skins -- *see note
                        --- sweet-sour sauce: ---
     1/2  cup           brown sugar
   2      tablespoons   cornstarch
     1/2  cup           cider vinegar
   2      tablespoons   soy sauce
   1 1/2  cups          pineapple juice

Preparation:

* Use egg roll skins of about 6-1/2 by 7 inches 1. Sauté chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, water chestnuts, 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 egg roll 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 375F) 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