Egg rolls are easy to make and taste great with marinated duck and fresh vegetables. Serve these up with some sweet chili sauce, sweet and sour sauce and hot mustard.
Makes 10-12 Egg Rolls
Ingredients
- 4 skinless boneless duck breasts
- 1 medium red bell pepper, finely chopped
- 2 cups Napa cabbage, finely chopped
- 3 green onions, finely chopped
- 1 large carrot (shaved using potato peeler)
- 1 cup bean sprouts
- 8 oz sliced water chestnuts
- 8 oz bamboo shoots
- 2 tbsp olive oil
- 2 cups vegetable oil
- 1 package Egg Roll Wraps
- 1/2 cup water
Duck Marinade
- 2 tbsp soy sauce
- 1 tbsp Hoison sauce
- 1 tsp fresh ginger, minced
- 1 tsp rice wine vinegar
- 1 clove garlic, minced
Directions
- Cut the breasts into ½ inch cubes. Mix all marinade ingredients together in a bowl and add the duck. Cover with plastic wrap and refrigerate for 1 hour or overnight. Remove from marinade.
- Heat a skillet over medium heat and add oil. Add the marinated duck to the skillet and cook about 3-4 minutes or until browned. You may need to do this in batches. Remove the duck from the skillet and set aside.
- Add the water to the skillet along with all vegetables and cook for about 5 minutes or until vegetables soften. (Note: cover pan with a lid to help steam vegetables.) Remove from heat and drain the liquid. In a bowl combine the vegetables and duck.
- On a clean surface, place the egg roll wrapper with the corner pointed toward you. Place a few tablespoons of the duck mixture on the egg roll and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Using your finger, brush a bit of the water on the final corner to help seal the egg roll.
- Heat a pan over medium heat and add vegetable oil. When the oil is hot carefully add a 4-5 duck egg rolls, turning occasionally until golden brown. Remove from oil and drain on paper towels. Repeat process until all egg rolls are cooked.
Serve with sweet chili sauce, sweet and sour sauce and hot mustard.
