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