Friday, April 13, 2007

Duck and Andouille Spring Rolls Recipe

Duck and Andouille Spring Rolls

Vegetable mix:
1/4 white cabbage
little red cabbage
1 red onion
1/2 (one half) yellow onion
1 carrot
1 red bell pepper
soy sauce
Chinese 5 spice

Meat mix

1 bag cooked duck meat
5 links smoked sausage
Chinese 5 spice

For meat mix, rough chop in food processor. Place in bowl. Season with last two ingredients and place in a colander to drain. For vegetable mix, rough chop in food processor. Place both vegetable and meat mixture in middle of eggroll skin and wrap tight. Paint egg yolk on top corner. Roll in cornstarch. Fry until golden brown. Cool then chill. Serve with wasabi aioli, curry aioli and sweet soy.

This recipe for Duck and Andouille Spring Rolls is From Varnedoe's Carriage House, thanks!

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