Chicken & Shrimp Egg Rolls

By michelew7

Ingredients

• 1 whole small chicken breast, skinned, boned and finely chopped
• 1/4 cup chopped onion
• 1 tablespoon oil
• 1 1/2 cups chopped Chinese cabbage
• 1 cup fresh or canned bean sprouts, drained
• 4 1/2 ounces canned shrimp, drained & chopped
• 1 egg, beaten
• 2 tablespoons white wine or water
• 1/8 teaspoon Five Spice powder
• 10 egg roll skins

Details

Servings 10
Adapted from cooks.com

Preparation

Step 1

In wok or skillet, stir fry onion in hot oil for 1 minute. Add chicken and stir fry 2 minutes. Add cabbage and bean sprouts; stir fry about 3 minutes more. Remove from heat; cool slightly.

In a bowl combine the shrimp, egg, wine, Five Spice powder and the chicken and vegetable mixture. With a corner of egg roll skin pointing at you, spoon filling diagonaly across and below center of skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over, forming an envelope shape. Roll egg roll toward remaining corner; moisten point and press firmly to seal.

Fry egg rolls a few at a time in deep hot oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper towels. Serve with sauce: mustard, sweet and sour, hot, etc.