Shredded duck spring rolls recipe

Before making your spring rolls, you must have pre-cooked the duck and vegetables that you are going to wrap.

Harry says that for the veg, a mix of carrots, bamboo shoots and straw mushrooms cooked over a high heat in a wok for approximately three minutes works well.

The duck and vegetables must then be left to rest overnight in a fridge, as per step 1, wrapped in muslin cloth to soak up moisture. If you don't do this, your spring rolls will end up soggy! You can buy spring roll pastry from quality Asian grocers.

As always, work with care when deep-frying, and never leave the pan unattended.

Ingredients

To dip

Details

  • Cuisine: Chinese
  • Recipe Type: Starter
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 20 mins
  • Serves: 10

Step-by-step

  1. Mix the duck and vegetables with 2-3 tbsp of oil in a wok over a low heat, add the minced garlic and season with the salt, sugar, soy sauce, oyster sauce and Chinese rice wine. Add the cornflour and a tablespoon of sesame oil to help bind the mixture together and then leave to cool. When cool, wrap in a muslin cloth and rest in the fridge overnight.
  2. Layer one triangle of the pastry on top of another so it’s flush at the edges (the layers give it extra crunch) and put a heaped tablespoon of the duck and vegetable mixture in the centre and fold to the shape/size preferred.
  3. Seal the edges of the roll with a mixture of the plain flour and 125ml of water, this acts as a ‘glue’ to keep the spring roll together.
  4. Heat a wok over a high heat and pour in the 500ml of oil. Heat the oil and test with a small piece of the spring roll pastry, which will crisp and turn golden within seconds when ready.
  5. Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove and drain on kitchen paper.
  6. Plate the spring rolls and serve immediately.

You might also like:

Poached pork 'jioazi' dumplings recipe

Cantonese-style roast duck recipe

Lobster with ginger and spring onion recipe

Comments


View Comments

Share the love