Chicken and Shrimp Egg Rolls

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

Method

  1. 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.
  2. 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.
  3. <