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.