Duck Spring Rolls with Pak Choi

Makes: 8

Preparation time: 30 minutes

Cooking time: 15 minutes

You will need

For the spring rolls:

150 g cooked duck, shredded

50 g spring onions, trimmed and thinly shredded

100 g carrots, grated

2 tbsp coriander, chopped

3 tbsp plum sauce

8 sheets spring roll pastry, available in large supermarkets or Asian stores

150 ml sunflower or rapeseed oil

For the pak choi:

500 g pak choi, stems and leaves cut into 8cm lengths

25 g sesame seeds, toasted

15 ml sesame oil

Method

1. For the spring rolls: In a bowl, mix together the shredded duck with the spring onions, carrot, coriander and plum sauce, seasoning with salt and pepper to taste. 
2. Lay a sheet of spring roll pastry flat on a board. 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. 
3. Brush a little water on the bare edges of the pastry, then fold in the sides over the filling. Brush with a little water again, then roll up the pastry away from you, making sure you roll it up quite tightly. Repeat with the remaining mixture and pastry. 
4. 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. Remove from the pan and place on kitchen paper to drain, then repeat with any remaining spring rolls. 
5. For the pak choi: Bring a large saucepan of salted water to the boil. Add the pak choi stems and cook for 1–2 minutes or until just tender, then stir in the leaves and drain immediately. Place in a serving dish, then sprinkle over the toasted sesame seeds and sesame oil. 
6. Serve with the spring rolls with the pak choi and extra plum sauce on the side. 

Source: http://uktv.co.uk/

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