I thawed a bag of stir fry vegetables- broccoli, pea pods,peppers,onions, etc...-added already cooked duck meat( minced) and ran it in the food processor, added soy, sauce, garlic, ginger, crushed hot red pepper, cilantro all to taste and rolled it up in the egg roll skins.
Deep fried them in about an inch of vegetable oil - small pan so you don't need so much oil, which is one of the reasons we don't deep fry at home often - it takes so much oil. Turned them once. About 2 minutes per side to get them golden.
Served them with a dipping sauce made of chokecherry jam, balsamic vinegar, soy sauce, sugar( or honey), garlic, crushed hot red pepper. Sweet and sour and hot.
Exceptional.Sure glad I have friends that shoot ducks and make wild chokecherry jam and give them to me.
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