Blue wing teal duck egg rolls

So the question is which is better: Fried or Baked? My answer would have to be that they are both amazing but you just can’t beat anything that’s fried. PERIOD!

INGREDIENTS
Made 10 egg rolls

• 4 duck breasts (goose or sage grouse breasts would work too)
• 1 package Egg Roll Wraps
• 1 tablespoon fresh minced ginger (extra for marinade)
• 4 garlic cloves chopped
• 1 carrot shredded
• 3 green onions chopped
• 2 cups cabbage shredded
• 1 8oz chopped water chestnuts
• 1 small red pepper chopped
• ½ cup chicken broth
• ¼ teaspoon nutmeg
• Olive oil
• Canola Oil

DIRECTIONS
1) Marinade Duck breasts in a Ziploc bag adding 1 tablespoon olive oil, minced ginger and 2 chopped garlic cloves. Leave for 30 minutes.

2) In a bowl combine cabbage, carrots, onion, remaining ginger, garlic, red hot pepper, nutmeg and water chestnuts.

3) Remove duck from bag, chop and quickly fry in hot skillet. About 3-5 minutes. Remove and set aside. Add ½ cup chicken broth to pan along with all vegetables and cook for about 3 minutes or until vegetables soften. Remove from heat and stir in duck meat.

4) Follow egg roll instructions on the back of the package. Simply taking a few tablespoons of filling adding it to the wrap, folding the bottom corner up over filling, folding sides in and rolling the rest up to form a roll. Simple.

FRIED EGG ROLLS
In large skillet, heat oil to about 350 degrees and place rolls flap down. Turn rolls until golden brown, 2-3 minutes. Remove and place on paper towels. Serve with your favorite dipping sauce.

BAKED EGG ROLLS
Heat oven to 400 degrees. Place rolls on a baking sheet coated with non-stick spray. Brush tops of egg rolls with olive oil and bake until golden brown. Keep an eye on them and turn every few minutes. Cook about 10-12 minutes. Serve with your favorite sauce.