• Prep Time:
  • Cooking Time:
  • Serves: 20 Servings

Chicken-Shrimp Egg Rolls

  • Recipe Submitted by on

Category: Breads, Chinese, Quick Breads, Appetizers

 Ingredients List

  • 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


* 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

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