Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Thinly-sliced boned skinless duck breast

  2. (across the grain)

  3. 2 tablespoons 30ml Soy sauce

  4. 1 teaspoon 5ml Minced fresh ginger

  5. 2 Garlic cloves - minced

  6. 2 tablespoons 30ml Peanut oil

  7. 1/4 cup 59ml Thinly-sliced dried apricots

  8. 1 1/2 cups 355ml Shredded green or Nappa cabbage

  9. 8 Egg roll wrappers

  10. 1 tablespoon 15ml Cornstarch - mixed with

  11. 1 tablespoon 15ml Cold water

  12. Oil - for frying

  13. Dipping Sauce

  14. 1/4 cup 59ml Soy sauce

  15. 1 tablespoon 15ml Hoisin sauce

  16. (Asian section of your grocery store)

  17. 1 tablespoon 15ml Brown sugar

  18. 2 tablespoons 30ml Rice vinegar or white wine vinegar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  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 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.

  4. Combine sauce ingredients and serve with fried egg rolls.

  5. This recipe yields 4 appetizer servings.

  6. Description:

  7. "You can stuff just about anything into an egg roll, deep fry it and it will taste pretty good."


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