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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Hoisin Duck Spring Rolls

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Using ready-cooked roast duck and frozen spring roll wrappers to make these quick and easy party pleasers. Serve with a dipping sauce such as sweet chilli sauce or sweet and sour chilli coriander sauce, or eat them on their own.

WATCH THIS RECIPE

HOISIN DUCK SPRING ROLLS

PREP TIME

10 minutes

COOK TIME

5 minutes

SERVES

Makes 16

Ingredients

16 x 20cm (6×8 inches) frozen spring roll wrappers, thawed

400g (about 1 lb) roast duck meat, sliced

1 bunch spring onions, sliced into 4cm-long batons

hoisin sauce

3 tbsp plain flour, mixed with 3 tbsp water

vegetable oil for deep frying

Steps

Place a spring roll wrapper on a clean bench top with one corner closest to you.  Spread wrapper with a teaspoon of hoisin sauce. Top with a few batons of spring onion and slices of duck. Fold the bottom corner of the wrapper over the filling to form a sausage shape.  Then fold in sides and roll up from bottom to top.  Just before reaching the top corner, use your finger to brush the corner with flour mixture and continue rolling to seal.  Repeat until you have 16 spring rolls.

Heat oil to 180°C (oil is hot enough when you place a wooden spoon into the oil and it produces lots of bubbles).  Fry spring rolls in batches for 2-3 minutes or until golden.  Drain on paper towel and serve warm.

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