Crispy Duck BBQ Spring Rolls Recipe · Gressingham

Ingredients

• 2 duck breasts, thinly sliced
• 3 tsp of sesame oil
• 250g of peppers, mixed, de-seeded and finely sliced
• 1 carrot, finely sliced
• 2 small red chillies, finely chopped
• 2 tsp of root ginger, peeled and chopped
• 1 garlic clove, minced
• 1 tsp of soy sauce
• 75g of mangetout, thinly sliced
• 175g of beansprouts
• 25g of sesame seeds
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 1 orange, zest and juice
• 2 tbsp of olive oil
• 200g of peppers, de-seeded and finely diced
• 25g of cayenne pepper
• 1 small red chilli, finely chopped
• 4 shallots, small dice
• 20g of honey
• 2 tbsp of red wine vinegar
• 2 tbsp of balsamic vinegar
• 275ml of chicken stock
• 4 spring roll sheets
• 1 egg, beaten
• vegetable oil, for deep-frying