Hoisin Duck Spring Rolls
Serves: 16
Ingredients
To make Hoisin Duck Spring Rolls, you'll need:
FOR THE MARINADE: - 1 tbsp. oyster sauce
- 2 tbsp. rice wine vinegar
- 2 tsp. Chinese 5-spice powder
- 1 tbsp. sesame oil
- 1.5 tbsp. light soy sauce
FOR THE SPRING ROLLS: - 250g duck breast
- ½ tbsp. Hoisin sauce
- 1 spring onion, finely sliced
- 1 tbsp. cornflour
- 2 tbsp. hot water
- 8 spring roll wrappers
- Flour for dusting
- Vegetable oil for deep-frying
- ½ tbsp. dark soy sauce
Method
- Put the oyster sauce, rice wine vinegar,
- Chinese five-spice powder, sesame oil, and light soy sauce in a bowl and mix well.
- Then, add the duck and marinate for 30 minutes.
- Preheat the oven to Gas Mark 4 or 180ºC.
- Put the duck in a baking tray and roast in the oven for 20 minutes.
- Remove the duck from the oven. Allow it to cool, and then cut the duck up into small pieces.
- Place the chopped duck in a bowl. Mix in the Hoisin sauce, dark soy sauce, and spring onion.
- Combine 1 tablespoon of cornflour with 2 tablespoons of hot water to make a paste.
- To make the spring rolls, cut each skin in half, horizontally.
- Put a level tablespoon of the duck mixture a third of the way down the skin. Then, roll up from one side, to make the shape of a spring roll.
- Next, brush the upper edge with a bit of cornflour paste and crimp together, so that the filling doesn't fall out.
- Lightly dust a plate with flour and put the spring rolls on it with the unfastened, overhanging flap side facing downwards.
- Heat enough vegetable oil over a high heat to cover the spring rolls in a wok or frying pan.
- Once the oil is hot, reduce the heat to low and deep fry the spring rolls, about 7 at a time for 3 minutes until they are golden and crisp.
- Place any reserved marinade into a saucepan and bring to the boil.
- Mix 2 teaspoons of cornflour with 2 tablespoons of cold water and add into the pan. Stir and thicken for a delicious dipping sauce.
- Serve the spring rolls with the homemade dipping sauce or shop-bought chilli sauce.
Nutritional Facts (Per Serving)
Calories 60 | Total Fat 2.4g | Saturated Fat 0.5g | Carbohydrates 4.9g | Fibre 0.1g | Protein 4.7g
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