Crispy duck stir-fry spring rolls with sticky sweet and sour

sauce

Spring roll pastry 24 sheets

Cooked duck legs 2-3
Spring onions shredded 4
Carrot julienne 1-2
Bean sprouts 150g
Soy sauce 2tbsp
Chinese five spice 1tsp
Shitake mushrooms 125g
Ginger grated 4cm piece
Garlic crushed 2 cloves
Oyster sauce 2 tbsp
cornflour 2 tbsp
Method

1. Using a sharp knife, dice the duck into 0.5cm pieces.

2. Heat the groundnut oil in a wok over a high heat and stir-fry the duck meat for 2-3
minutes, stirring all the time.
3. Season with soy sauce and sprinkle with five spice powder before taking the duck
out of the wok and leaving on one side to cool.
4. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, spring onions, and
sliced carrot.
5. Add the cooled duck and stir well to combine everything together.
6. Place two spring roll wrappers on top of each other, and spoon two tablespoons of
the duck filling in the centre of the layered sheet.
7. Mix the cornflour with a very little water and use to brush over the wrapper edges -
this helps stop the spring rolls from bursting open while frying. Fold each of the
opposite corners in, over the filling, and roll the wrapper into a cigar shape.
8. Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about
3-5 minutes.
9. Drain on absorbent paper before serving with the sweet and sour sauce.