Instructions: * 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

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