Spring rolls with duck

Homemade wild spring rolls are a winner dinner. It takes less than 30 minutes to make them, making the dish an everyday staple. These spring rolls are crispy on the outside and with tasty fillings of duck and vegetables.

6 spring rolls

Ingredients

6 spring roll wrappers (filo dough)
1 duck breast
1 red onion
1 garlic
1 red snack pepper
1 carrot
1 handful broccoli
2 dl. cooking oil
Salt and freshly ground pepper

Procedure

Season the duck breast and fry in oil for 3-4 minutes. on each side and leave to rest for 10 minutes. while you prepare the vegetables.

Finely chop the red onion, mince the garlic and fry in a pan over a medium heat. Cook for 2 minutes. and add finely chopped red snack pepper, coarsely grated carrots and finely chopped broccoli. Cook for a further 2 minutes.

Place 2 tablespoons of filling on an egg roll wrap. Roll up and seal the edges with water, if necessary. I prefer to fry the spring rolls in a pan with a little oil, but you can also deep fry them. Be sure to seal the spring rolls perfectly if you deep fry, otherwise you risk getting them filled with oil.

There are no rules for fillings, use exactly what you like. Serve with your favourite sauce - good ideas could be sweet chilli sauce, soy sauce, plum sauce.

Good hunting & good cooking.