Glynn Purnell's Duck Spring Rolls
Sweat carrots, cabbage, and spring onion with duck legs and hoisin sauce, wrap in pastry for a flavorful and comforting dish.
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Cooking tools:
- Kitchen scale
- Deep fryer
- Deep-fry thermometer
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Pastry brush
- Spoon
- Spatula
- Stove
- Paper towel
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
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