Another Pointe's Duck And Oriental Vegetable Spring Roll Recipe

• 1 Tbsp. sesame oil
• 4 ounce duck meat cooked and shredded
• 1/2 ounce carrots julienned
• 1/2 ounce celery julienned
• 1/2 ounce peppers julienned
• 1/2 ounce snow peas julienned
• 1/2 ounce diakon sprouts julienned
• 1/2 ounce green onions sliced
• 2 lrg nappa cabbage leaves
• 2 ounce Asian Plum Wine Sauce (see below) Sesame seeds for garnish
• 8 ounce duck or possibly chicken stock
• 1 ounce soy sauce
• 4 ounce plum wine
• 1 Tbsp. mincedginger chopped
• 1 Tbsp. chopped garlic chopped
• 1 Tbsp. chopped shallots chopped
• 1 Tbsp. sesame oil
• 1 Tbsp. cornstarch mixed with
• 1 Tbsp. water to make a slurry

1. For Spring Roll: Steam nappa cabbage leaves and set aside till filling is done.
2. In a warm saute/fry pan, add in sesame oil and quickly cook all the vegetables except for the sprouts and cabbage leaves, then add in duck meat and sauce.
3. Place the filling in nappa cabbage leaves, add in sprouts, then roll like a spring roll.
4. Garnish with sesame seeds.
5. For Asian Plum Wine Sauce: In a sauce pan over medium-high heat, saute/fry the ginger, garlic and shallots in the sesame oil for about 1 minute, then add in plum wine and reduce by half.
6. Add in soy sauce and stock.
7. Bring to a boil and slowly add in cornstarch slurry, whisking till thickened.
8. (
9. Makes about 1 c.)

sesame oil, duck meat, carrots, celery, peppers, snow peas, sprouts, green onions, cabbage, sesame seeds, chicken, soy sauce, plum wine, mincedginger, garlic, shallots, sesame oil, cornstarch mixed, water

Taken from cookeatshare.com/recipes/another-pointe-s-duck-and-oriental-vegetable-spring-roll-65733 (may not work)