This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.

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Ingredients

FOR THE CHICKEN AND SHRIMP
FOR THE EGG ROLLS

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

12 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
08/02/2012
Definitely too salty. Next time I plan on using 1 can of chicken broth and only 1 tbsp of salt for the chicken and then for the cabbage mixture 1 tbsp of kosher salt I didn't have any red chili's so I used 1 1/2 tbsp of red pepper flakes so it was plenty spicy. I added some chopped carrots. I'll bake them next time too. I froze them right away for a healthy snack around 3pm. Microwave for a minute then put in your toaster oven or broiler for 5 minutes.
Rating: Unrated
01/31/2009
Made "exact" to recipe and NOT impressed. On a One to Ten, a Five. I was expecting the "Best I ever had." NOT! Too salty and lacking in flavor. Best to make "immediatley" after stuffing the skins, or egg rolls will soften and have holes in them.