Serves 4 (as appetizers)
- 1 1/2 cup boneless and skinless duck breast, sliced thinly across the grain
- 2 tbsp. soy sauce
- 1 tsp. fresh ginger, minced
- 2 garlic cloves, minced
- 2 tbsp. peanut oil
- 1/4 cup dried apricots, thinly sliced
- 1 1/2 cup green or napa cabbage, shredded
- 8 egg roll wrappers
- 1 tbsp. cornstarch mixed with 1 tablespoon cold water
- Oil for frying
- 1/4 cup soy sauce
- 1 tbsp. hoisin sauce (Asian section of your grocery store…it's there, really)
- 1 tbsp. brown sugar
- 2 tbsp. rice vinegar or white wine vinegar
- 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. For each egg roll, lay the wrapper on a flat surface.
- Place about 2-3 tbsp. 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.
- 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 of 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.
- Combine sauce ingredients and serve with fried egg rolls.