Glynn Purnell's Duck Spring Rolls - Wing Yip

Ingredients

• 100g shredded carrot
• 100g shredded savoy cabbage
• 50g shredded spring onions
• 2 tbsp coconut oil
• 2 tbsp WY hoisin sauce
• 25g sesame seeds
• 1 tbsp five spice
• 2 tsp chopped coriander
• 100gz beansprouts
• 1 tbsp red pepper mix
• 150g confit duck leg – shredded (can also use cooked chicken leg or beef)
• 10 sheets spring roll pastry
• 1 egg white
• 1 tsp cornflour