Smoked Duck & Shiitake Egg Rolls with Black Garlic Aioli

Instructions

1. 1

   Finely dice the smoked duck breast, shiitake mushrooms, green onions, ginger, and mince the garlic. In a large bowl, combine the duck, mushrooms, green onions, ginger, garlic, soy sauce, sesame oil, oyster sauce, and black pepper. Mix well to combine all ingredients for the filling.

   ~15 min
2. 2

   Lay out the egg roll wrappers on a clean surface. Spoon about 2 tablespoons of the filling onto the center of each wrapper. Fold the bottom edge over the filling, then fold in the sides. Roll up tightly to form an egg roll. Seal the edge with a little water or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

   ~20 min
3. 3

   In a food processor, combine the mayonnaise, black garlic cloves, and lemon juice. Process until smooth and well combined to create the black garlic aioli.

   ~5 min
4. 4

   Heat the vegetable oil in a deep fryer or a deep, heavy-bottomed pot to 350°F (175°C). Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pot.

5. 5

   Fry the egg rolls for 4-6 minutes, or until golden brown and crispy. Turn them occasionally for even cooking. Remove the egg rolls from the oil using a slotted spoon and place them on a wire rack set over a baking sheet lined with parchment paper to drain any excess oil.

   ~6 min
6. 6

   Repeat with the remaining egg rolls. Serve the hot egg rolls immediately with the black garlic aioli for dipping.