Recipe courtesy of Lisa Somma
Total:
1 hr 15 min
Active:
40 min
Yield:
30 rolls
Level:
None

Ingredients

Directions

Saute garlic in sesame oil until golden. Add minced ginger, then the carrots and for saute 1 minute. Add the shiitake mushrooms and saute for 1 more minute. Then add the cabbage, soy, teriyaki and hoisin sauces. Remove from the fire and stir. Chill the mixture.

Just before making the rolls, add the duck to the vegetable mixture. Make the rolls by taking a wonton skin and placing 1 1/2 tablespoons of the duck and vegetable mixture in the middle of the skin and rolling it, tucking the ends in as you roll. Deep fry until golden brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pancake Rolls

Recipe courtesy of Lyndsay Timpson|Peter Ransom

Pan Roasted Duck Breast

Recipe courtesy of Food Network

Duck Fat Fingerling Potatoes

Recipe courtesy of Jehangir Mehta

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

Duck Confit Spring Rolls

Recipe courtesy of Tyler Florence

Five Spice Seared Duck - Asian Greens Spring Roll

Recipe courtesy of Kevin Rathbun

Pan Roasted Duck Breast and Confit Leg with Champ Spring Roll, Foie Gras and Orange Mead Sauce

Recipe courtesy of Tir na nOg|Matthew Geraghty

Duck, Duck, Delicious Burgers

Recipe courtesy of Michael Cohen

Duck, Duck, Delicious Burgers

Recipe courtesy of Michael Cohen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking