Oriental Stuffed Chicken Rolls With Sweet-Sour Apricot Sauce

Place boneless chicken breasts between pieces of waxed paper and pound thin with a mallet or broad side of a cleaver. Dredge the pounded chicken in buttermilk baking mix; set aside.

In a large skillet, sauté chopped green onions in 2 tablespoons of oil until tender. Add minced shrimp, drained water chestnuts, rinsed bean sprouts, 3 tablespoons soy sauce (for filling), and instant chicken bouillon. Cook and stir until shrimp are opaque.

In a separate bowl, mix 2 tablespoons cornstarch with 1/4 cup water to create a slurry. Add this cornstarch mixture to the skillet; cook and stir until the filling is thickened.

Place 2 tablespoons of the prepared filling at one end of each chicken breast half. Roll up the chicken tightly and secure with toothpicks. Dip each chicken roll in the egg mixture (2 eggs slightly beaten with water), then roll in the remaining buttermilk baking mix.

Heat oil for deep-fat frying in a fryer to 400°F (200°C). Fry chicken rolls 2 at a time for 10 minutes or until golden brown. Drain the fried rolls.

Keep the fried rolls warm in a 300°F (150°C) oven until serving time. Serve immediately with the Sweet-sour Apricot Sauce.

For the Sweet-sour Apricot Sauce: Combine apricot preserves, packed brown sugar, cider vinegar, 2 tablespoons soy sauce (for sauce), and dry mustard in a small saucepan. Stir over medium-low heat until the sugar dissolves. Serve warm or at room temperature.