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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
- * Use eggroll skins of about 6-1/2 by 7 inches
- 1. 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
- low-sodium soy sauce if you wish.)
- 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 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.
- 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 min or possibly till sauce is thick and clear.
- Yield: about 20 rolls
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 127 | |
| Calories from Fat 26 | 20% |
| Total Fat 2.94g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.05g | |
| Cholesterol 38mg | 13% |
| Sodium 307mg | 13% |
| Potassium 203mg | 6% |
| Total Carbs 17.1g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.91g | 9% |
| Protein 7.91g | 13% |
