Chicken-Shrimp Egg Rolls

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Ingredients:
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 waterchestnuts, chopped
1 tablespoon fresh ginger root, grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins (Use eggroll skins of about 6-1/2 by 7 inches)

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

Directions:
Rolls:

1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce.

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.

4. Serve as an appetizer with sweet-sour sauce.

Sweet-sour sauce:

1. Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!