Chicken-shrimp egg rolls

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

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.