Ingredients: 1 tbsp vegetable oil 1 1/2 tbsp soy sauce 1/2 cup dark brown sugar 2 tbsp cornstarch 1/2 cup cider vinegar 2 tbsp soy sauce 1 1/2 cup pineapple juice 1 lb eggroll wrappers, 6.5 x 7 inches 1/2 lb chicken breasts, minced 1 cup bean sprouts, chopped 1/2 cup water chestnuts, chopped 1 tbsp ginger root, grated 1/2 lb shrimp, minced 8 ea green onions, minced Directions: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 tbsp 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. 4. 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. |