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 water chestnuts, chopped
1 tablespoon fresh ginger root, grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins, about 6-1/2 by 7 inches
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice
Sauté chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, water chestnuts, ginger root and soy sauce. 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. 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. To make sweet and sour sauce, combine all sauce ingredients in small saucepan. Cook sauce over medium heat for about 10 minutes or until thick and clear. Serve with egg rolls.
