RecipeS311

1 tbsp Grape seed Oil

4 cup Asian Vegetables

5 ea. Baby Bok Choy (julienned)

2 cup Mushrooms, Shiitakes (julienned)

1 tsp minced garlic

1 tsp minced ginger

¼ cup Soy Sauce

2 tsp Sriracha (hot chili paste)

1 tsp Chinese Five Spice

1 cup shredded or sliced Cooked Duck

8 Rice Paper sheets (or egg roll wrappers)

Method:

1. Sauté first 3 ingredients with oil. Add soy sauce, Chinese five spice and sriracha to
sautéed vegetables.

2. Cool off vegetables before using.

3. Soak 2 pieces of rice paper in water for 1minute. Take out of the water and place on the
counter overlapping each other.

4. Place ½ cup of the cooked vegetables and ¼ cup duck on spring roll.

5. Roll rice paper into a tight cylinder shape

Cooking Method:

1. Heat 2 cups oil over medium heat. Cook the duck rolls until golden and then turn over.
Cook the other side until golden.

2. Cook the rest of the way in a 350 degree oven.

3. Slice in half on the bias and plate.

Serving

1 spring roll with dipping sauce

calories: 199; protein 8 grams; carbohydrates 32grams; fat 9grams