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Receta Chicken Shrimp Egg Rolls
by Global Cookbook

Chicken Shrimp Egg Rolls
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  Raciónes: 12

Ingredientes

  • 1/2 lb chicken breasts, chopped
  • 1/2 lb shrimp, chopped
  • 8 x green onions, chopped
  • 1 Tbsp. vegetable oil
  • 1 c. bean sprouts, minced
  • 1/2 c. Chinese waterchestnuts, minced
  • 1 Tbsp. fresh ginger root, grated
  • 1 1/2 Tbsp. soy sauce
  • 1 lb eggroll skins, *see note
  • 1/2 c. brown sugar
  • 2 Tbsp. cornstarch
  • 1/2 c. cider vinegar
  • 2 Tbsp. soy sauce
  • 1 1/2 c. pineapple juice

Direcciones

  1. Use eggroll skins of about 6-1/2 by 7 inches
  2. Saute/fry chicken, shrimp and onion in warm oil. Stir-fry for 3 min. Add in bean sprouts, waterchestnuts, ginger root and soy sauce. (Use
  3. low-sodium soy sauce if you wish.)
  4. 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.
  5. Fry in warm fat (about 375 degrees) for about 6 min or possibly till skin is crisp, bubbly and browned. Cut each roll in half or possibly leave whole.
  6. Serve as an appetizer with sweet-sour sauce.
  7. Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 min or possibly till sauce is thick and clear.
  8. Yield: about 20 rolls