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.
Yield: about 20 rolls
Chimichangas De Papas
1 lb potatoes, mashed -- coarsely (4 large)
5 oz queso fresco
2/3 cup sour cream
5 green onions -- sliced
1 or 2 jalapeno peppers, roasted -- peel, seed & chop
salt and pepper to taste
flour tortillas
oil to fry
sour cream, green onions, black olives, -- and salsa
to garnish
Mix coarsely mashed potatoes, cheese, sour cream, green onions, jalapenos to taste, and salt and pepper to taste.
Fill tortillas fold into a package. Fry in hot oil (one inch in a
skillet.) Drain, garnish and serve hot.
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