Chicken And Shrimp Egg Rolls

• 1 large onion, finely chopped (1 c.)
• 1 clove garlic, finely chopped
• 5 tsp. sesame seed oil or vegetable oil
• 2 c. shredded Chinese cabbage or Romaine lettuce
• 1/2 c. chopped snow peas
• 1/2 c. chopped, drained canned water chestnuts
• 1 1/2 c. chopped, cooked chicken (8 oz.)
• 6 oz. cooked, shelled, deveined and chopped shrimp
• 1 egg, slightly beaten
• 2 Tbsp. dry sherry
• 2 tsp. soy sauce
• 1/8 tsp. cayenne pepper
• 8 egg roll wrappers *
• Sweet and Sour Sauce (optional)
• 1 1/2 c. pecan halves
• 1/3 c. unflavored bread crumbs
• 3/4 tsp. salt
• 3/4 tsp. paprika
• 1/2 tsp. oregano
• 1/2 tsp. ground white pepper
• 1/2 tsp. freshly ground pepper
• 1/4 tsp. ground red pepper
• 1/2 c. buttermilk
• 1 (3 lb.) chicken, cut up
• 2 Tbsp. butter, melted

1. Preheat oven to 400u0b0.
2. Grease a 13 x 9-inch baking pan.
3. In food processor, combine nuts, bread crumbs, salt, paprika, oregano and peppers; process until nuts are chopped.
4. Transfer to a plastic bag.
5. Pour buttermilk into a medium bowl; dip chicken into buttermilk, then add to bag with pecan mixture and shake.
6. Arrange in pan in a single layer; drizzle with butter.
7. Bake 30 to 35 minutes.
8. Makes 4 servings.

onion, clove garlic, sesame seed oil, shredded chinese cabbage, snow peas, water chestnuts, chicken, shrimp, egg, sherry, soy sauce, cayenne pepper, egg roll wrappers, sweet, pecan halves, unflavored bread crumbs, salt, paprika, oregano, ground white pepper, freshly ground pepper, ground red pepper, buttermilk, chicken, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466989 (may not work)