Chicken and Shrimp Egg Rolls

Name: Chicken and Shrimp Egg Rolls
Yield: Makes 12 rolls
Cuisine: Asia
Ingredients: Twelve 5-inch square egg roll wrappers; 1 ounce julienned sugar snap peas; 1 teaspoon potato flour; 2 egg yolks, beaten, plus more as needed; One ¼-inch piece fresh ginger, peeled and minced; ¾ ounce julienned bamboo shoots; 2 tablespoons peanut oil, plus more for frying (or use vegetable oil for frying); 12 Napa cabbage leaves for serving; 2 tablespoons thinly sliced fresh mint; 2 tablespoons light soy sauce; ½ teaspoon sugar; 2 tablespoons mustard powder; One 9-inch piece fresh ginger, peeled and roughly chopped; 2 tablespoons rice vinegar, preferably Japanese; 2 tablespoons nam pla (Thai fish sauce); 2 small carrots, peeled and julienned; 1 scallion, trimmed and thinly sliced; 1 garlic clove, minced; ¾ ounce dried cellophane noodles, soaked in hot water for 30 minutes, drained, and chopped; 1 cup apricot jam; 4 ounces boneless, skinless chicken breasts or thighs, diced; 2 teaspoons sesame oil; 1½ teaspoons Shaoxing wine; 4 ounces medium shrimp, peeled, deveined, and chopped; Salt; ¾ teaspoon freshly ground black pepper; 2 tablespoons trimmed and julienned fresh shiitake mushrooms; ¾ teaspoon salt, plus more as needed

Preparation info

Makes
12
rolls

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

If ever there was a truly substantial egg roll, this is it. Chicken, shrimp, and a heap of vegetables make these rolls lovely and thick. The proportions here are perfect—the way egg rolls should be—lots of fresh filling with a little crunch of the thin wrapping in each bite.

Ingredients

Duck Mustard

2 tablespoons mustard powder
1 cup apricot jam
2

Asia
Starter

Method

To make the mustard: Mix the mustard powder with 1 tablespoon water in a small bowl to make a smooth paste; let sit for 10 minutes. Reserve.
Meanwhile, put the jam, vinegar, nam pla, and ginger in a food processor or blender and process until smooth, scraping down the sides as necessary. Mix in the mustard paste and season to taste with salt.
<