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Duck spring rolls
Serves 10 Starters and mains
Ingredients
- 2tbsp coconut oil
- 100g carrot, shredded
- 100g savoy cabbage, shredded
- 50g spring onions, shredded
- 4tbsp hoisin sauce, plus extra for dipping
- 25g sesame seeds
- 3tbsp Chinese five-spice powder
- 2tsp fresh coriander, chopped
- 100g beansprouts
- 1⁄4tsp chilli powder
- 150g confit duck leg, shredded (you can also use cooked chicken leg meat or beef)
- 10 sheets of spring roll pastry
- 1 egg white
- 1tsp cornflour
- vegetable oil, for deep-frying
- food thermometer
Method
Heat the coconut oil in a saucepan and sweat the carrot with the cabbage and spring onions over a low heat until slightly broken down.
Stir in the hoisin sauce, sesame seeds, Chinese five-spice powder, coriander, beansprouts, chilli powder and duck.
Lay one sheet of pastry on the work surface. Mix the egg white and cornflour with a little cold water to create a paste and brush the pastry with it. Pack the duck mixture into a strip along the edge of the pastry sheet nearest to you, leaving a margin at the ends.
Fold in both sides, covering the ends, then roll the pastry away from you, keeping the mixture tightly wrapped. Repeat with the remaining pastry sheets and filling.
Heat the oil for frying in a deep-fat fryer or saucepan until the temperature reaches 180C. Fry the rolls, in batches, until golden. Drain on kitchen paper and serve immediately.
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