Ingredients
100g shredded carrot
100g shredded savoy cabbage
50g shredded spring onions
2 tbsp coconut oil
2 tbsp WY hoisin sauce
25g sesame seeds
1 tbsp five spice
2 tsp chopped coriander
100gz beansprouts
1 tbsp red pepper mix
150g confit duck leg – shredded (can also use cooked chicken leg or beef)
10 sheets spring roll pastry
1 egg white
1 tsp cornflour
Cooking Method
Step 1
1. In a pan, sweat down the carrots, cabbage and spring onion in coconut oil
Step 2
2. When slightly broken down add the hoisin sauce, sesame seeds, five spice, coriander, beansprouts, pepper mix and shredded duck legs
Step 3
3. Lay out one sheet of pastry. Combine the egg white and cornflour with a little water to create a paste. Brush the pastry sheet with the paste
Step 4
4. Starting at one edge pack a strip of duck mixture – do not reach the edge of the pastry
Step 5
5. Fold in both sides covering the edges of the mixture and then roll the pastry away from you keeping the mixture tightly wrapped. Repeat until all the mixture has been used
Step 6
6. Fry at 180°C until golden (can also be frozen to be used at a later date)
