Shredded duck spring rolls recipe

• 250 g (8.8oz) cooked, finely sliced or shredded skin-on duck
• 250 g (8.8oz) cooked, finely sliced root vegetables
• 500 ml (17.6fl oz) vegetable oil (plus 2-3 tbsp)
• 1 tbsp minced garlic
• 1 tsp cornflour
• 1 pinch salt
• 1 pinch sugar
• 1 tsp soy sauce
• 1 tsp oyster
• 1 tsp Chinese rice wine
• 1 tbsp sesame oil
• 20 pieces spring roll pastry, cut in half diagonally to make triangles
• 125 ml (4.4fl oz) plain flour
• 1 ramekin sweet and sour sauce

1. Mix the duck and vegetables with 2-3 tbsp of oil in a wok over a low heat, add the minced garlic and season with the salt, sugar, soy sauce, oyster sauce and Chinese rice wine.
2. Add the cornflour and a tablespoon of sesame oil to help bind the mixture together and then leave to cool.
3. When cool, wrap in a muslin cloth and rest in the fridge overnight.
4. Layer one triangle of the pastry on top of another so its flush at the edges (the layers give it extra crunch) and put a heaped tablespoon of the duck and vegetable mixture in the centre and fold to the shape/size preferred.
5. Seal the edges of the roll with a mixture of the plain flour and 125ml of water, this acts as a glue to keep the spring roll together.
6. Heat a wok over a high heat and pour in the 500ml of oil.
7. Heat the oil and test with a small piece of the spring roll pastry, which will crisp and turn golden within seconds when ready.
8. Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown.
9. Remove and drain on kitchen paper.
10. Plate the spring rolls and serve immediately.

duck, root vegetables, garlic, cornflour, salt, sugar, soy sauce, oyster, chinese rice wine, sesame oil, spring roll pastry, flour, sweet

Taken from www.lovefood.com/guide/recipes/44067/shredded-duck-spring-rolls-recipe (may not work)