Duck Egg Rolls

Directions

1. 1
   In a large bowl, mix together cabbage, carrot, bean sprouts, celery and onion.
2. 2
   Stir in soy sauce, sriracha sauce, garlic powder and pepper.
3. 3
   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.
4. 4
   Stir egg into cabbage mixture, add duck meat, sprnkle top with the 1 TEASPOON cornstarch, mix well and allow to sit 10 minutes
5. 5
   Mix the remaing 1 tablespoon cornstarch with 2 tablespoons cold water, set aside.
6. 6
   Place 2 to 3 tablespoons of the duck mixture into the center of an egg roll skin.
7. 7
   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.
8. 8
   Repeat with remaining egg roll wrappers and filling.
9. 9
   Pour oil into a deep frying pan to a depth of 3 to 4 inches, and heat oil to 350F 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.
10. 10
    Serve hot with your favorite dipping sauce.
11. 11
    I have duck sauce in this picture.
12. 12
    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