Mock Duck Spring Rolls

Mock Duck Spring Rolls

300g Mock Duck
1 tbsp hoisin sauce
5-6 spring onions, sliced
1 tbsp cornflour
8 spring roll wrappers
oil for frying

1 tsp Worcestershire sauce
1 tbsp chinese 5-spice powder
1 tbsp oil
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine

Combine the marinade ingredients in a large bowl. Shred the mock duck with your fingers and add to the bowl. Give it a mix and leave to marinade for 20 minutes. Pan fry the mock duck over a high heat for a few minutes to cook in the flavours and crisp the edges slightly.

Place the mock duck in a bowl with the hoisin sauce and spring onions. Mix well and divide into 8 portions.

Blend the cornflour with 2-3 tbsp hot water to make a paste. Take a spring roll wrapper and place in front of you in the shape of a diamond. Place the filling horizontally across the middle of the wrapper, then brush each corner with a little of the cornflour paste. Bring the two side corners over the filling to the middle. Bring the bottom corner up over the filling and continue to roll up to the top corner. Dab the top corner with a little more of the paste and press to seal. Repeat with the rest of the wrappers and filling.

Heat the oil in a wok or deep pan over a high heat. With a slotted spoon, slowly lower the spring rolls into the oil and cook until golden and crisp. Life out and drain on kitchen paper.

Posted on 30/12/2014, in Light Bites, Sides, Uncategorized, Vegan and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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