Chicken-Shrimp Egg Rolls

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 waterchestnuts chopped
1 tablespoon fresh ginger root grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins *see note Sweet-Sour Sauce:
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice

* Use eggroll skins of about 6-1/2 by 7 inches

1. Saute chicken, shrimp and onion in hot oil.
Stir -fry for 3 minutes.
Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use low-sodium soy sauce if you wish.)
2. 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.
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.

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.

about 20 rolls