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Chicken-And-Shrimp Egg Rolls

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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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