Shiitake Duck Spring Rolls

By á-31949

Ingredients

• 2 cups shredded duck confit
• 2 Tbl vegetable oil
• 2 Tbl finely julienned ginger
• 1 carrot, julienned
• 10 fresh Shiitake mushrooms, sliced into julienne
• 1 cup julienned cabbage
• 1 yellow squash, yellow part cut into julienne
• 2 cups bean sprouts
• 2 Tbl orange juice
• 1 tsp soy sauce
• 3 egg whites
• oil for frying
• One package Spring Roll Wrappers

Preparation

Step 1

1. Heat a skillet over medium-high heat.
2. Add 2 Tbl oil to pan.
3. Place carrots, mushrooms and ginger in a pan and saute for one minute.
4. Add squash to pan and saute one minute.
5. Add cabbage to pan and saute one minute.
6. Add duck, sprouts, orange juice and soy sauce to pan. Stir to combine and remove from heat to cool.
7. Whip egg white a little with a fork to loosen up. Lay out a single wrapper with a corner facing you. Arrange some of the mixture on the wrapper, about 1/3 of the way from you. Beginning with the corner closest to you, fold the corner over the filling, tuck it into the roll tightly, fold the side corners over the filling. Brush the egg whites onto the open edges of the wrapper. Then roll forward intil it is closed.
** When rolling spring rolls, you must press out all the air you possibly can and not have any openings or they will leak when you fry them.
8. Heat a large pot of oil (at least 1 quart, deep enough to submerge several spring rolls) to 375 degrees. Fry the spring rolls in the hot oil until the filling is heated to the center, and the wrapper is golden brown, about 10 minutes.

The rolls are served with orange sauce (please see in the dressing section).