Hoisin Duck Spring Rolls

• 1 duck breast, cooked and shredded
• 1 pack spring roll pastry
• 3 spring onions
• Salt & pepper to taste

The Marinade

• 1 tsp chilli bean sauce
• 1 tbsp sweet chilli sauce
• 1 tbsp light soy sauce
• 2 tbsp hoi sin sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil

PREPARATION

• Finely slice the spring onions and set aside.

• Place the duck breasts in a medium sized saucepan and cover with boiling water. Bring to boil and simmer for 3 minutes before removing meat from pan. Some scum may form on the top of the water – remove this with a ladle

• Remove from pan and allow the meat to cool on the side. Dry the skin using a kitchen towel, and cover with salt. Dab one more time to absorb any moisture.

• Heat 1 tbsp vegetable oil to medium-high heat in a frying pan. Pan-fry the duck skin side down for roughly 3-5 minutes until golden brown. Press down on the sides to ensure all parts of the skin become crispy. Turn the breasts and cook for an extra 4 - 5 minutes.

• Roughly chop the duck breasts, and transfer to a mixing bowl. Add the spring onions the marinade sauces and mix well. Make sure the meat is fully covered with the sauce.

• Let it cool.

COOKING

• In a mixing bowl, whisk one egg.

• With one spring roll pastry at a time, place the cooled filling in the centre of each piece of pastry.

• Fold over diagonally and stick together, holding your fingertips over the ‘roll’ and using your thumbs to roll the pastry slightly to enclose the filling.

• Fold the sides and stick them together with the whisked egg. Roll up the pastry and stick the seam together with more egg to close.

• Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C, or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the spring rolls in batches of no more than 10 at a time and deep-fry for 4 minutes, until golden brown. Remove the spring rolls carefully with a slotted spoon and drain well on a plate covered with kitchen paper.

• Serve immediately, accompanied by sweet chilli sauce or the homemade chilli sauce