Hey everyone, welcome to my recipe site. Today I will show you a way to make a special dish, Duck Egg Rolls. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Duck Egg Rolls Recipe. Transfer to paper towels to cool. Remove from heat, chop it up and set aside.
You can cook Duck Egg Rolls using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Duck Egg Rolls
Take 8 cup of shredded cabbage.
It’s 1 of shredded carrot.
Make ready 1/2 cup of fresh bean sprouts.
It’s 1 of minced celery stalk.
Make ready 2 tbsp of minced green onion.
It’s 8 oz of cooked, chopped or shredded duck meat.
Prepare 2 tbsp of soy sauce.
Prepare 1 tsp of sriracha sauce or other asian chili sauce.
Prepare 1/4 tsp of garlic powder.
You need 1/4 tsp of black pepper.
Take 1 of egg, beaten.
Make ready 20 of egg roll wrappers.
You need 1 tbsp of cornstarch plus 1 teaspoon to sprinkle on filling.
Take 2 quart of 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.
Duck Egg Rolls A Great way to use duck meat!!Dip a pastry brush into the egg wash and brush it along the edges of the wrapper.Take the corner of the wrap closest to you and bring up over the filling tightly.Then pull the side corners in, and roll up tightly from the bottom.
Duck Egg Rolls instructions
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.
Heat a pan over medium heat and add vegetable oil.Remove from oil and drain on paper towels.Repeat process until all egg rolls are cooked.
Set aside on the prepared sheet pan and cover with plastic wrap.Empty jellies of desired sauce into large bowl (save and wash the jars for storing sauce).Add and mix mustard and horseradish by teaspoonfuls to desired hotness and taste.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.
