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Hoisin Duck Spring Rolls

Make your favourite duck spring rolls at home with this simple to follow recipe from Chinese Unchopped

Prep Time

1 hour

Cook time

15 minutes

Servings

8 to 10 Portions

Recipe for Hoisin Duck Spring Rolls

Ingredients

1 pack of spring roll pastry
1 banana
Vegetable oil
The filling;
½ teaspoon of salt
300g of duck breast
1 leaf of Chinese leaf cabbage, finely sliced
½ onion, finely sliced
A handful of coriander, finely sliced
2 spring onions, finely sliced
1 red pepper, finely diced
1 tablespoon hoisin sauce
The marinade;
1 tablespoon oyster sauce
½ tablespoon light soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
½ teaspoon dark soy sauce

Preparation Method

You will need to start by prepping for the spring rolls. Carefully separate each of the spring roll pastry sheets and stack them before covering with Clingfilm.
To create the filling, rub salt onto the skin of the duck breast and place into a frying pan skin side down. Place the pan onto a medium-high heat and cook off without the use of any oil for around 6 minutes before flipping and frying for a further 5 minutes. Place the duck to the side to cool before finely chopping and mixing together all the filling ingredients and the marinade into a mixing bowl and start to wrap the spring rolls.
When rolling the spring roll, you will use your banana as an edible glue, using it to stick the sides of the pastry down.
To wrap the spring rolls, start by using your banana to mark about the side of the pastry. With one of the corners facing you so that the pastry appears in the shape of a triangle, roll the corner in away from you. When you have rolled half way into the middle, take the two sides and fold them into the centre before running your banana around the side and rolling away again to create the classic spring roll shape.
Now to cook the spring roll, half fill a wok with vegetable oil and heat to 170C or until you have completed the chopstick test. The chopstick test determines if the oil is hot enough as when you enter the chopstick for 2-3 seconds you should hear a hissing sound to indicate that the oil is hot enough.
When the oil is hot enough, carefully add the spring rolls to the wok, no more than 10 at a time and deep fry until they have turned a crispy golden shade. To remove them use a slotted spoon and leave to drain on kitchen paper.

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