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1) Marinate duck breasts in a Ziploc bag adding 1 tablespoon olive oil, minced ginger and 2 chopped garlic cloves.
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Leave for 30 minutes.
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2) In a bowl combine cabbage, carrots, onion, remaining garlic, red hot pepper, nutmeg and water chestnuts.
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3) Remove duck from bag, chop and quickly fry in a hot skillet for about 3-5 minutes.
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Remove from heat, chop it up and set aside.
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Add 1/2 cup chicken broth to pan along with all vegetables and cook for about 3 minutes or until vegetables soften.
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Remove from heat and stir in duck meat.
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4) Follow egg roll instructions on the back of the package.
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Youll do this by simply taking a few tablespoons of filling, adding it to the wrap, folding the bottom corner of the wrapper up over filling, folding sides in and rolling the rest up to form a roll.
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Simple.
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For Fried Egg Rolls: In a large skillet, heat oil to about 350 degrees (F) and place rolls flap side down.
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Turn rolls until golden brown, about 2-3 minutes per side.
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Remove and place on paper towels.
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Serve with your favorite dipping sauce.
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For Baked Egg Rolls: Heat oven to 400 degrees (F).
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Place rolls on a baking sheet coated with non-stick spray.
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Brush tops of egg rolls with olive oil and bake until golden brown.
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Keep an eye on them and turn every few minutes.
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Cook about 10-12 minutes.
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Serve with your favorite sauce.
