Recipe
Duck Spring Rolls
Crisp duck spring rolls filled with cabbage, carrot, ginger and spring onion, served with a savoury dipping sauce.
Ingredients
Method
25 mins prep18 mins cook43 mins total
Heat the oven to 220°C/200°C fan. Stir-fry the cabbage, carrot, spring onion, garlic and ginger in a little oil for 3–4 minutes.
Add the shredded duck, soy sauce and sesame oil. Cook for 2 minutes, then spread the filling on a plate to cool.
Place a wrapper in a diamond shape and add a small line of filling near the bottom corner. Fold in the sides, roll tightly and seal with water.
Brush the spring rolls with oil and bake for 15–18 minutes, turning halfway, until crisp and golden. Serve hot.
Notes
Cool the filling before rolling and avoid overfilling the wrappers, otherwise they can split in the oven.
About this recipe
These duck spring rolls are filled with shredded duck and crisp vegetables rather than a heavy paste. Ginger, garlic and soy bring the savoury flavour, while oven baking keeps the wrappers light and crunchy.
Keep the filling fairly dry and roll tightly. They are ideal as a starter, but can also be served with noodles and greens for a complete meal.
