DUCK SPRING ROLLS
A traditional recipe for crispy, flavorful Duck Spring Rolls
Preparation Time: 10 minutes
Ingredients
- 2 duck breasts, cooked and shredded
- 1 pack of spring roll wrappers
- 2 tbsp hoisin sauce (plus extra for dipping)
- 1 carrot, finely julienned
- 2 spring onions, finely sliced
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tsp soy sauce
- Vegetable oil (for frying)
- 1 egg, beaten (for sealing the wrappers)
- 1. Prepare the Filling:
- 2. In a bowl, mix the shredded duck with hoisin sauce, carrot, spring onions, ginger, garlic, and soy sauce. Combine well
- 3. Assemble the Spring Rolls:
- 4. Lay out a spring roll wrapper on a flat surface.
- 5. Place a spoonful of the duck mixture near one corner of the wrapper.
- 6. Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of beaten egg
- 7. Cook the Spring Rolls:
- 8. Heat vegetable oil in a deep pan or wok to 180°C (350°F)
- 9. Fry the spring rolls in batches until golden brown and crispy (about 3–4 minutes)
- 10. Remove and drain on paper towels
- 11. Serve:
- 12. Serve hot with extra hoisin sauce or sweet chili sauce for dipping
wpDiscuz
