Chicken & Shrimp Egg Rolls Recipe

• 1 whole sm. chicken breast, skinned, boned & finely minced
• 1/4 c. minced onion
• 1 tbsp. oil
• 1 1/2 c. minced Chinese cabbage
• 1 c. fresh or possibly canned bean sprouts, liquid removed
• 1 (4 1/2 ounce.) can shrimp, liquid removed & minced
• 1 egg, beaten
• 2 tbsp. white wine or possibly water
• 1/8 teaspoon Five Spice pwdr
• 10 egg roll skins

1. In wok or possibly skillet, stir fry onion in warm oil for 1 minute.
2. Add in chicken and stir fry 2 min.
3. Add in cabbage and bean sprouts; stir fry about 3 min more.
4. Remove from heat; cold slightly.
5. In a bowl combine the shrimp, egg, wine, Five Spice pwdr and the chicken, vegetable mix.
6. With a corner of egg roll skin pointing at you, spoon filling diagonally across and below center of skin.
7. Fold bottom point of skin over filling.
8. Tuck point under filling.
9. Fold side corners over, forming an envelope shape.
10. Roll egg roll toward remaining corner; moisten point and press firmly to seal.
11. Fry egg rolls a few at a time in deep warm oil (365 degrees) for 2-3 min or possibly till golden.
12. Drain on paper towels.
13. Serve with a sauce (Mustard - Sweet Sour - Warm, etc.
14. ).

chicken breast, onion, oil, chinese cabbage, bean sprouts, shrimp, egg, white wine, five spice pwdr, egg roll skins

Taken from cookeatshare.com/recipes/chicken-shrimp-egg-rolls-40158 (may not work)