Duck Egg Rolls with Chipotle Tamarind Sauce

Instructions

1. For the Filling, melt butter in large skillet on medium-high heat. Add duck, onion granules, cinnamon and cloves, stirring to mix well. Cook and stir until heated through and duck begins to crisp on the edges. Stir in cabbage and carrots; cover and cook 2 to 3 minutes, just until wilted. Remove from heat. Set aside. *
2. For the Sauce, mix brown sugar, fish sauce, chipotles, tamarind sauce, plum sauce and lime juice in small saucepan on medium heat. Simmer for 2 to 3 minutes or until sugar has dissolved. Cool to room temperature. Reserve half of the sauce for dipping eggrolls. Stir remaining sauce into duck mixture.
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4. To assemble Egg Rolls, place 1 eggroll wrapper on a clean work surface, with points facing up and down, like a diamond. Spoon about 1/4 cup of the duck filling across center of wrapper. Brush top edge of the wrapper with water. Fold bottom edge of wrapper up and over filling, then fold in right and left corner of wrapper. Roll tightly from bottom to top, pressing top edge down to seal. Repeat with remaining ingredients. *
5. Fill large saucepan no more than 2/3 full with oil. Heat to 350°F. Working in batches, fry egg rolls until golden brown and crispy. Drain on paper towel-lined wire racks. Serve with Chipotle Tamarind Sauce.*
6. Air Fryer Method: Spray air fryer basket with no stick cooking spray. Preheat air fryer on 400°F (204°C) for 3 minutes. Place egg rolls in single layer in basket; do not overcrowd. Spray egg rolls with no stick cooking spray. Air fry 5 minutes. Turn egg rolls and spray with no stick cooking spray. Fry 5 minutes longer or until egg rolls are lightly browned and heated through.
   
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