Crispy duck spring rolls with barbecue sauce

PT30M

Share recipe

Ingredients

Metric

Imperial

Duck spring roll filling

Barbecue sauce

Spring rolls

  • 4 spring roll sheets
  • 1 egg, beaten
  • vegetable oil, for deep-frying
1
Start with the barbecue sauce. Heat the olive oil in a wok and add peppers, sesame seeds, shallots, cayenne and chilli. Cover and sweat over a medium heat for 5 minutes
2
Next, add the honey, red wine vinegar, balsamic and chicken stock and bring to the boil. Gently simmer until reduced by half and remove from heat. Transfer to a jug and keep warm
  • 20g of honey
  • 2 tbsp of red wine vinegar
  • 2 tbsp of balsamic vinegar
  • 275ml of chicken stock
3
Start the filling by cleaning and drying the wok. Place on a medium to high heat and add the duck. When the fat starts to render, remove the duck from the wok with a slotted spoon and wipe the wok clean
4
Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes
5
Next, add the garlic, mangetout, bean sprouts, sesame seeds, citrus zest and juice and heat until the duck is cooked through. Combine well and transfer into a bowl, wipe the wok clean
6
Heat the deep fryer or large pot of oil to 180˚C
7
Lightly brush the spring roll wrappers with the beaten egg. Spoon the stir-fried mixture into the centre of each one and roll up, tucking in the ends before you make the final layer
  • 4 spring roll sheets
  • 1 egg
8
Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce
  • vegetable oil, for deep-frying
Share recipe