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Duck spring rolls with Mango Chilli Sauce and Pak Choi

Creating these dinner party showstoppers is easier than you might think. Use our Peking duck recipe for the filling, rather than pre-prepared duck, if you really want to impress.

Prep: 2 hours
Cook: 10 mins
Serves: 4
  • For the spring rolls:
    • 250g cooked duck, shredded
    • 50g spring onions, thinly chopped
    • 100g carrots, finely diced
    • 100g leek, finely diced
    • 20g coriander, chopped
    • 100g Blue Dragon Mango Chilli Sauce
    • 12 sheets spring roll pastry
    • 150ml vegetable oil, for frying
    For the pack choi:
    • 500g pak choi
    • 25g Blue Dragon Sesame Oil
    1. In a bowl, mix together the shredded duck with the spring onions, carrot, leek, coriander and Mango Chilli & Ginger sauce, season with salt and pepper to taste.
    2. Lay a sheet of spring roll pastry flat on a board.
    3. Add a heaped tablespoon of the duck mixture to the pastry and spread out in a line parallel to the end closest to you, leaving a margin of about 3cm from the edge and a gap of about 5cm at the edge of the pastry on the other sides.
    4. Brush a little water on the bare edges of the pastry, then fold in the sides over the filling.
    5. Roll up the pastry away from you, making sure you roll it quite tightly. Place a large frying pan on a high heat and pour in the oil. When the oil is hot, add the spring rolls or as many as will fit in comfortably in a single layer and fry on all sides for 8 -10 minutes or until golden brown.
    6. Remove from the pan and place on kitchen paper to drain.
    7. Bring a large saucepan of salted water to the boil.
    8. Add the Pak choi stems and cook for 2 – 3 minutes or until just tender, then stir in the leaves and drain immediately.
    9. Place in a serving dish, then sprinkle over the toasted sesame seeds and sesame oil.
    10. Serve the spring rolls with the pak choi and extra mango chilli on the side.

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