Scrapple Egg Rolls with Duck sauce

Ingredients

3/4# scrapple

1 garlic clove, minced

1 Tbsp oil

2 cups bok choy, finely chopped

1 cup fresh mushrooms, finely chopped

½ cup green onion, sliced thin

½ cup water chestnuts, finely chopped

½ cup carrot, finely shredded

2 tbsp soy sauce

2 tsp corn starch

½ tsp sugar

¼ tsp salt

Directions

_Egg roll skin: 2 cups all-purpose flour

¾ tsp salt1/3 cup warm water

2 eggs

Duck Sauce:

¾ cup apricot jam

4 Tbsp rice vinegar

½ tsp soy sauce

2 garlic cloves, minced

1 tsp ginger, minced

½ tsp chili powder

1/16 tsp cayenne powder

In skillet, stir-fry scrapple and garlic until meat is cooked. Drain fat. Add vegetables, stir-fry 2-3 minutes. Mix soy sauce, cornstarch, sugar, and salt. Stir into scrapple/vegetable mixture. Cook and stir until thickened. Cool. Wrap in Egg roll skin. Fry egg rolls 365°F for 2-3 minutes or until golden.