Crispy duck spring rolls with barbecue sauce


Crispy duck spring rolls with barbecue sauce

A simple crispy duck spring roll recipe from Great British Chef Andy Waters with a punchy BBQ sauce.

  • Serves4
  • Cooking Time30 mins

Ingredients

Duck spring roll filling

  • 2 duck breasts, thinly sliced
  • 3 tsp of sesame oil
  • 250g of peppers, mixed, de-seeded and finely sliced
  • 1 carrot, finely sliced
  • 2 small red chillies, finely chopped
  • 2 tsp of root ginger, peeled and chopped
  • 1 garlic clove, minced
  • 1 tsp of Kikkoman soy sauce
  • 75g of mangetout, thinly sliced
  • 175g of beansprouts
  • 25g of sesame seeds
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 1 orange, zest and juice

Barbecue sauce

  • 2 tbsp of olive oil
  • 200g of peppers, de-seeded and finely diced
  • 25g of sesame seeds
  • 25g of cayenne pepper
  • 1 small red chilli, finely chopped
  • 4 shallots, small dice
  • 20g of honey
  • 2 tbsp of red wine vinegar
  • 2 tbsp of balsamic vinegar
  • 275ml of chicken stock

Spring rolls

  • 4 spring roll sheets
  • 1 egg, beaten
  • Vegetable oil, for deep-frying

Method