Duck spring rolls | Appetizer recipe

Ingredients

• 15 ml (1 tablespoon) of vegetable oil
• 1 finely chopped french shallot
• 1 leek white sliced into julienne
• 1 peeled carrot sliced into julienne
• 2 garlic cloves
• 1 tablespoon of chopped ginger
• 1 shredded confit duck thighs
• 250 ml (1 cup) of peeled and grated Butternut squash
• 12 phyllo flaky pastry sheets
• 60 ml (1/4 cup) of melted butter
• Enough vegetable oil for frying