Duck And Plum Spring Roll
DUCK AND PLUM SPRING ROLL
3 spring rolls of 40g for 4 people
Ingredients
- 12 pieces frozen spring rolls pastry sheets (square)
- half of cooked chinese bbq duck shredded
- 125g chinese cabbage finely diced (without centre part)
- 2 medium spring onions (white and green parts) finely sliced
- 60g water chestnuts finely diced
- 1 tbsp of fresh garlic
- 1 tbsp of fresh ginger
- 2 tbsp hoisin sauce
- 1 tbsp of plum sauce
- 3g of salt
- 2g five spice
- 15ml vegetable oil
- 2 tsp of Tapioca starch dissolved in 1 tbsp of cold water
Method
to make the filling Separate the duck meat from the bones and skin; shred the meat finely by hand. Heat the vegetable oil in a frying pan over medium heat. Add the spring onions, garlic and ginger for about 30s gently stirring. Add the cabbage, water chestnut, salt and spice, cook, stirring, until wilted, for 1mn. Stir in the tapioca starch until the mix is thickening. Transfer to a bowl and stir in hoisin and plum sauce and let cool in the fridge.
To Fill and shape the Spring rolls:
Tip: If you're filling all the dumplings yourself, it's best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.
Lay out a skin on a work surface and make sure the pointy corner is facing you .Spoon 2 tbsp of filling slightly bellow the centre. Use your fingers to shape the filling into a small sausage. Lift the bottom edge up and over the filling, tucking the point under it. Fold in the sides, brush the upper edge with egg wash, and then roll from the bottom up to seal and finish.
Repeat with the remaining wrappers and filling.
To fry:
To fry make sure the oil temperature is 170 degrees and cook for 5mn until the skin is slightly golden brown
Tip: you can also prepare the spring rolls in advance and freeze them. If you cook them from frozen
Ensure the oil temperature is around 160 degrees max to allow the centre to cook properly without burning the skin.
