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  • Duck Egg Rolls

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    Duck Egg Rolls
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. thinly-sliced boned skinless duck breast (across the grain)
    • 2 Tbsp. soy sauce
    • 1 tsp chopped fresh ginger
    • 2 x garlic cloves chopped
    • 2 Tbsp. peanut oil
    • 1/4 c. thinly-sliced dry apricots
    • 1 1/2 c. shredded green or possibly Nappa cabbage
    • 8 x egg roll wrappers
    • 1 Tbsp. cornstarch mixed with
    • 1 Tbsp. cool water Oil for frying
    • 1/4 c. soy sauce
    • 1 Tbsp. hoisin sauce (Asian section of your grocery store)
    • 1 Tbsp. brown sugar
    • 2 Tbsp. rice vinegar or possibly white wine vinegar

    Directions

    1. Combine sliced duck with next three ingredients and marinate for 30 min. Drain ducks. Stir-fry duck in warm peanut oil for 45 to 60 seconds over high heat in a wok or possibly skillet. Transfer to paper towels to cold.
    2. For each egg roll, lay the wrapper on a flat surface. Place about 2 to 3 Tbsp. 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.
    3. 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 possibly the cornstarch mix to help it seal. Place egg roll in warm oil, sufficient to submerse it and fry till golden and crispy. Drain fried rolls on paper towels.
    4. Combine sauce ingredients and serve with fried egg rolls.
    5. This recipe yields 4 appetizer servings.
    6. Description: "You can stuff just about anything into an egg roll, deep fry it and it will taste pretty good."

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