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Deconstructed Eggroll, 11/16/12

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Ryan Marsh

Trio's

 

yield 4

 

8 wonton wrappers fried or baked flat and crispy

 

For the slaw:

 

1 tbsp. sesame oil

1 c. napp cabbage shredded

1 large red bell thinly sliced

4green onions thinly sliced

1/2 c. veggie stock

2 tbsp. low sodium soy sauce (or tamari for a gluten free filling)

2 tbsp. rice wine vinegar

1 tsp. garlic powder

1 tsp. sugar

1 tsp. ground ginger

1 ¼ lb of duck meat (roasted and shredded)

 

In a large skillet heat sesame oil over medium heat,  saute the cabbage, red bells, green onions and broth for 6 minutes.  Stirring occasionally.  Stir in soy sauce, vinegar, garlic powder, sugar and ginger powder.  Cook about 2 minutes more fold in the duck and set aside.  Serve with wontons, either fried or baked crisp.

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