Duck, ginger and peanut spring rolls
Crispy, crunchy and moreish, once you make your first spring roll, you'll make them every week - enjoy with ginger dipping sauce
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
120
MINUTES
Ingredients
2 large (approx 600g) duck legs
2 tsp salt
2 ‘thumbs’ of ginger, peeled and finely minced
100g roasted peanuts, roughly chopped
15g coriander leaves
8 spring onions, finely sliced
10 spring roll wrappers
1 egg, beaten, to seal the wrappers
300ml soy sauce
50ml cider vinegar
50ml light honey
Method
Put the duck legs into a saucepan, cover them with cold water, add the salt, bring to the boil and simmer rapidly for 60 minutes.
Remove from the heat and leave the meat to cool in the liquid. Remove and discard the skin, then take the flesh off the bones and shred it finely.
Mix it with half the ginger, all of the peanuts, the coriander and spring onions, then taste for seasoning.
Separate the spring roll wrappers, then stack them on top of each other to prevent them drying out (best at room temperature). Have them in front of you in the shape of a diamond.
Brush the egg-wash along the corner furthest away from you, then place a heaped tablespoon or so of duck mixture, shaped into a fat sausage, running left to right in the centre.
Roll the edge closest to you tightly over the filling, then fold each side (left and right) over it, overlapping slightly. Roll it away from you towards the egg-wash until you have a firm, sealed spring roll.
Place on a tray lined with clingfilm. Continue until you have used all the mixture.
To make the dipping sauce, put the remaining ginger, the soy, vinegar and honey into a saucepan. Simmer to reduce by half, then strain. Deep-fry the rolls in oil at 180°C, 6-8 at a time, until golden.
