Spring Rolls
AS ALWAYS A NOTE OF CAUTION BE VERY CAREFUL WHEN FRYING IN HOT OIL.
Ingredients
- 1 Confit Duck Leg skinned and shredded
- 2 large Carrots peeled and cut into thin matchsticks
- 6 Spring Onions washed, trimmed and cut into thin matchsticks
- 1 Red Pepper deseeded and finely sliced
- 60 gram fresh Beansprouts
- 2 cloves Garlic peeled and finely crushed
- 1 piece Stem Ginger finely grated
- A small handfull Fresh Coriander finely chopped
- 3 tablespoons Hoi sin sauce
- 16- 18 frozen Spring roll wrappers defrosted
- 1 heaped tablespoon Corn flour
- 2 litres Vegetable Oil for frying
Equipment
- Wok
Instructions
- Precook your confit duck leg or buy in from a good local delicatessen.
- Defrost spring roll pastry / wrappers.
- Get to work on the vegetables and finely cut up the carrots, pepper and spring onion.
- Mix all of the ingredients for the filling together in a bowl.
- Mix the corn flour with a little cold water until it is the consistency of single cream.
- Open the spring roll package, cover with a and cover with damp towel to prevent drying out.
- Place one piece of pastry on to your work surface and add 1 tablespoon of filling. Brush with corn flour mix and roll up.
- Keep the prepared spring rolls covered with cling film to prevent them from drying out and splitting.
- In your wok or a large heavy bottomed pan heat the oil to 160°C / 320 F using a thermometer to check.
- If you do not have a thermometer have a few cubes of stale white bread to hand. Place in a bread cube in the oil if it rises to the surface and cooks to a golden brown in a couple of minutes the oil is hot enough.
- Carefully slide in the 3 or 4 spring rolls, into the oil to fry. Turn occasionally to brown evenly and fry for about four minutes.
- Remove carefully and drain on kitchen paper. Repeat with remaining spring rolls.
Notes
Sesame and Soy products Tried this recipe?Let us know how it was!