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Another Pointe's Duck And Oriental Vegetable Spring Roll

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, E
MineralsCopper, Natrium, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 oz 113g Duck meat - cooked and shredded

  2. 1/2 oz 14g Carrots - julienned

  3. 1/2 oz 14g Celery - julienned

  4. 1/2 oz 14g Peppers - julienned

  5. 1/2 oz 14g Snow peas - julienned

  6. 1/2 oz 14g Diakon sprouts - julienned

  7. 1/2 oz 14g Green onions - sliced

  8. 2 oz 56g Nappa cabbage leaves (large)

  9. 2 oz 56g Asian Plum Wine Sauce - (see below)

  10. Sesame seeds - for garnish

  11. Asian Plum Wine Sauce

  12. 8 oz 227g Duck or chicken stock

  13. 1 oz 28g Soy sauce

  14. 4 oz 113g Plum wine

  15. 1 tablespoon 15ml Mincedginger - minced

  16. 1 tablespoon 15ml Minced garlic - minced

  17. 1 tablespoon 15ml Minced shallots - minced

  18. 1 tablespoon 15ml Sesame oil

  19. 1 tablespoon 15ml Cornstarch - mixed with

  20. 1 tablespoon 15ml Water - to make a slurry

Instructions Jump to Ingredients ↑

  1. For Spring Roll: Steam nappa cabbage leaves and set aside until filling is done. In a hot saute pan, add sesame oil and quickly cook all the vegetables except for the sprouts and cabbage leaves, then add duck meat and sauce. Place the filling in nappa cabbage leaves, add sprouts, then roll like a spring roll. Garnish with sesame seeds.

  2. For Asian Plum Wine Sauce: In a sauce pan over medium-high heat, saute the ginger, garlic and shallots in the sesame oil for about 1 minute, then add plum wine and reduce by half. Add soy sauce and stock. Bring to a boil and slowly add cornstarch slurry, whisking until thickened.

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