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servings:

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

• 8 cups homemade or store-bought canned low-sodium chicken stock
• 1 bunch scallions, trimmed and roughly chopped
• 2 pieces fresh ginger (1 inch each), peeled
• 4 cloves garlic
• 3 tablespoons salt
• 3 boneless, skinless chicken breast halves
• 1/2 pound large shrimp
• 1/2 head green cabbage, cored and thinly sliced
• 4 tablespoons coarse salt
• 1/2 bunch cilantro stems, roughly chopped
• 1 red Thai chile, stemmed and minced
• 1 Granny Smith apple, peeled and finely chopped
• 12 egg roll wrappers
• 1 large egg yolk, lightly beaten
• Canola oil, for frying
• Egg Roll Dipping Sauce

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