Ingredients
8 c. homemade or store-bought canned low-sodium chicken stock
1 bunch scallions, trimmed and roughly chopped
2 piece fresh ginger
4 clove garlic
3 tbsp. salt
3 boneless, skinless chicken breast halves
1/2 lb. large shrimp
1/2 head green cabbage
4 tbsp. Coarse salt
1/2 bunch cilantro stems
1 red Thai chile
1 Granny Smith apple
12 egg roll wrappers
1 large egg yolk
canola oil
Egg Roll Dipping Sauce
Preparation
Step 1Fill 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.Step 2Return 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.Step 3In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.Step 4In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.Step 5Place 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.Step 6Fill 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.
