Chicken And Shrimp Egg Rolls - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0.
Grease a 13 x 9-inch baking pan.
In food processor, combine nuts, bread crumbs, salt, paprika, oregano and peppers; process until nuts are chopped.
Transfer to a plastic bag.
Pour buttermilk into a medium bowl; dip chicken into buttermilk, then add to bag with pecan mixture and shake.
Arrange in pan in a single layer; drizzle with butter.
Bake 30 to 35 minutes.
Makes 4 servings.