Chicken and Shrimp Egg Rolls
| Yield: | 4 Servings |
| Categories: | Appetizers |
| 1 | lg | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 5 | ts | Sesame oil; (or canola) |
| 2 | c | Chinese cabbage; shredded |
| 1/2 | c | Snow pea pods; fresh, chopped |
| 1/2 | c | Waterchestnuts; canned, drained |
| 1 1/2 | c | Chicken breasts without skin; cooked and chopped |
| 6 | oz | Shrimp; cooked, chopped |
| 1 | lg | Egg; slightly beaten |
| 2 | tb | Dry sherry |
| 2 | ts | Soy sauce; low sodium |
| 1/8 | ts | Cayenne pepper |
| 8 | Egg roll wrappers | |
| 1 | c | Sweet & sour simmer sauce; (See Recipe Below) |
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