Duck Egg Rolls

Recipe Ingredients

1 1/2 cups	355ml	Thinly-sliced boned skinless duck breast
		= (across the grain)
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Minced fresh ginger
2		Garlic cloves - minced
2 tablespoons	30ml	Peanut oil
1/4 cup	59ml	Thinly-sliced dried apricots
1 1/2 cups	355ml	Shredded green or Nappa cabbage
8		Egg roll wrappers
1 tablespoon	15ml	Cornstarch - mixed with
1 tablespoon	15ml	Cold water
		Oil - for frying
		Dipping Sauce
1/4 cup	59ml	Soy sauce
1 tablespoon	15ml	Hoisin sauce
		= (Asian section of your grocery store)
1 tablespoon	15ml	Brown sugar
2 tablespoons	30ml	Rice vinegar or white wine vinegar

Recipe Instructions

Combine sliced duck with next three ingredients and marinate for 30 minutes. Drain ducks. Stir-fry duck in hot peanut oil for 45 to 60 seconds over high heat in a wok or skillet. Transfer to paper towels to cool.

For each egg roll, lay the wrapper on a flat surface. Place about 2 to 3 tablespoons of the cabbage on the lower third of the wrapper forming an area of about 1 inch tall by 3 inches wide. Arrange apricots and cooked duck on top of cabbage. Turn in sides of wrapper to just overlap stuffing.

Begin rolling egg roll by starting at the edge nearest you and rolling away from you, like a burrito. When you get to the edge, moisten it with a little or the cornstarch mixture to help it seal. Place egg roll in hot oil, enough to submerse it and fry until golden brown and crispy. Drain fried rolls on paper towels.

Combine sauce ingredients and serve with fried egg rolls.

This recipe yields 4 appetizer servings.

Description:

"You can stuff just about anything into an egg roll, deep fry it and

it will taste pretty good."

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.