Chicken-Shrimp Egg Rolls

Course : Chinese
Serves: 20
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1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 medium 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 / Directions:

* 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

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