Shrimp and Cabbage Spring Rolls with Apricot Ginger Mustard

To make the filling, bring a large pot of water to a boil over high heat. Drop the cabbage into the boiling water and cook until just wilted, about 2 minutes.

Line a baking sheet with paper towels. Drain the cabbage, then place in the center of a thin dish towel or double layer of cheesecloth, gather up the ends and squeeze out as much liquid as possible from the cabbage. Loosen the towel or cloth and toss the cabbage a bit, then repeat the squeezing method. Do this a few times. Transfer the cabbage to the prepared baking sheet and refrigerate until cool, about 10 minutes.

In a bowl, combine the cooled cabbage with the ginger, chili, shrimp, salt and sesame oil.

To make the spring rolls, working with one egg roll wrapper at a time, brush the entire surface with the beaten egg yolks. With a corner facing you, add about 1/4 cup (2 oz./60 g) filling onto the lower half of the wrapper. Fold the corner away from you, wrapping it tightly over the filling. Fold in the side corners, then roll the wrapper away from you, keeping the filling tight to the wrapper. Repeat with the remaining filling and wrappers.

In a large Dutch oven, pour in canola oil to a depth of 3 inches (7.5 cm) and heat to 375°F (190°C) on a deep-frying thermometer. Line a baking sheet with paper towels.

Add the spring rolls to the hot oil and fry until deep golden, about 4 minutes. Transfer to the prepared baking sheet and season with salt.

Trim the ends off the spring rolls and cut in half crosswise. Serve hot with fresh basil leaves, if desired, and Apricot Ginger Mustard for dipping. Makes 6.

Recipe courtesy of Chef and Restaurateur Jean-Georges Vongerichten