Duck Spring Rolls

Vicky Mullaney for SPLIT REED

Check out this great Duck Spring Roll recipe from Vicky Mullaney, author of The Lodge at Black Pearl Cookbook.

If I could make only one recipe with ducks this would be it! This is everyone’s favorite. The girls in the kitchen are thrilled if there are a few left when they clear appetizer platters from the bar. We make these for every hunt. If you do not have duck meat, they are delicious made with all pork.

Ingredients:

½ pound ground duck breasts

½ pound ground pork

1 bunch scallions, chopped fine

4 carrots, peeled and finely grated

5 – 6 Napa cabbage leaves, chopped

2 teaspoons ground ginger

½ cup soy sauce

2 packages won ton wrappers

Small dish of water

Peanut oil for frying

Directions:

Combine all ingredients. I use my hands to mix ingredients well. Cover and refrigerate several hours or overnight.

TO MAKE ROLLS: Place a teaspoon of filling diagonally just below center of wrapper. Roll up starting with the corner below filling and folding in each side corner before rolling up. Be sure to seal edges by dipping your index finger in water and smearing it along the edges of the wrapper before pressing the edges closed so the filling does not escape during frying.

Fry in peanut oil heated to 350 degrees F for 5 minutes or until golden and no longer pink inside.

Serve with Honey Mustard Dipping Sauce or purchased Chinese mustard.

HONEY MUSTARD DIPPING SAUCE:

½ cup Gulden’s spicy brown mustard

3 – 4 tablespoons honey

Mix the above in a small bowl. Add additional honey, if desired.