Crispy Duck BBQ Spring Rolls - Gressingham Foodservice

Ingredients

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