Recipe: Glynn Purnell's Duck Spring Rolls


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

100g 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

Serves 4-5

1. In a pan, sweat down the carrots, cabbage and spring onion in coconut oil

2. When slightly broken down add the hoisin sauce, sesame seeds, five spice, coriander, beansprouts, pepper mix and shredded duck legs

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

4. Starting at one edge pack a strip of duck mixture – do not reach the edge of the pastry

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

6. Fry at 180°C until golden (can also be frozen to be used at a later date)