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

Source: The Martha Stewart Show, April Spring 2007
Yield

Ingredients

FOR THE CHICKEN AND SHRIMP

FOR THE EGG ROLLS

Directions

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Reviews

5
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12
How would you rate this recipe?
12
  • Cali
    2 AUG, 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.
    Reply
  • JoannaHogan
    31 JAN, 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.
    Reply

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