How to Prepare Favorite Duck Egg Rolls

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, duck egg rolls. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Transfer to paper towels to cool. For each egg roll, lay the wrapper on a flat surface. Plus, this is a great way to use up leftover duck meat. Duck Egg Rolls A Great way to use duck meat!!

Duck Egg Rolls is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Duck Egg Rolls is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have duck egg rolls using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Duck Egg Rolls:

1. Take 8 cup shredded cabbage
2. Take 1 shredded carrot
3. Prepare 1/2 cup fresh bean sprouts
4. Make ready 1 minced celery stalk
5. Prepare 2 tbsp minced green onion
6. Take 8 oz cooked, chopped or shredded duck meat
7. Get 2 tbsp soy sauce
8. Prepare 1 tsp sriracha sauce or other asian chili sauce
9. Prepare 1/4 tsp garlic powder
10. Make ready 1/4 tsp black pepper
11. Get 1 egg, beaten
12. Prepare 20 egg roll wrappers
13. Make ready 1 tbsp cornstarch plus 1 teaspoon to sprinkle on filling
14. Get 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

In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Position an egg roll wrapper with one point toward you. Pour in beaten eggs and cook, without stirring, until firmed.

Steps to make Duck Egg Rolls:

1. In a large bowl, mix together cabbage, carrot, bean sprouts, celery and onion. Stir in soy sauce, sriracha sauce, garlic powder and pepper.
2. 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.
3. Stir egg into cabbage mixture, add duck meat, sprnkle top with the 1 TEASPOON cornstarch, mix well and allow to sit 10 minutes
4. Mix the remaing 1 tablespoon cornstarch with 2 tablespoons cold water, set aside.
5. 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.
6. 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.
7. 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

Position an egg roll wrapper with one point toward you. Pour in beaten eggs and cook, without stirring, until firmed. Set egg pancake aside to cool, then slice into thin strips. Arrange the duck legs in a single layer in a high-sided baking pan. Season the duck heavily with salt and pepper, toss in thyme and garlic.

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