Chicken Egg Rolls
Chef Michael Schulson of Buddakan restaurant shares his recipe for chicken and shrimp egg rolls.
Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.