Deconstructed Eggroll, 11/16/12

Ryan Marsh



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 1/4 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.