Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, duck egg rolls. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Duck Egg Rolls is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Duck Egg Rolls is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook duck egg rolls using 14 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make Duck Egg Rolls:
- Make ready 8 cup shredded cabbage
- Take 1 shredded carrot
- Prepare 1/2 cup fresh bean sprouts
- Make ready 1 minced celery stalk
- Get 2 tbsp minced green onion
- Take 8 oz cooked, chopped or shredded duck meat
- Take 2 tbsp soy sauce
- Make ready 1 tsp sriracha sauce or other asian chili sauce
- Prepare 1/4 tsp garlic powder
- Prepare 1/4 tsp black pepper
- Prepare 1 egg, beaten
- Get 20 egg roll wrappers
- Prepare 1 tbsp cornstarch plus 1 teaspoon to sprinkle on filling
- Take 2 quart oil for frying, canola or peanut or vegtable oil enough to come halfway up your deep frying pan, you may use less it depends on your pan size
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Instructions to make Duck Egg Rolls:
- In a large bowl, mix together cabbage, carrot, bean sprouts, celery and onion. Stir in soy sauce, sriracha sauce, garlic powder and pepper.
- Heat a film of oil in small skillet on medium heat, por egg in cook it flat and thin, flipping once, until just cooked about1 minute.Remove from skillet and chop.
- Stir egg into cabbage mixture, add duck meat, sprnkle top with the 1 TEASPOON cornstarch, mix well and allow to sit 10 minutes
- Mix the remaing 1 tablespoon cornstarch with 2 tablespoons cold water, set aside.
- Place 2 to 3 tablespoons of the duck mixture into the center of an egg roll skin. Dip a pastry brush into cornstarch mixture and moisten all corners, fold sides in over filling then roll up into a tigjt tube enclosing all filling, press to be sure it all sticks. Repeat with remaining egg roll wrappers and filling.
- Pour oil into a deep frying pan to a depth of 3 to 4 inches, and heat oil to 350°F F(175 degrees C) Carefully place egg rolls in hot oil and fry until golden, do not crowd them, remove as done to a rack to drain any oil. Serve hot with your favorite dipping sauce. I have duck sauce in this picture.
- I also freeze these after frying and cooling I wrap each one and take out what we want, thaw and reheat on a baking sheet with a rack on it and heat at 400 until hot about 10 minutes
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