Baked Peking Duck Spring Rolls

Baked Peking Duck Spring Rolls

An Original Recipe by Not Quite Nigella

• 1 packet of 20 frozen Spring Roll wrappers

• 3 dried shiitake mushrooms, rehydrated in boiling water for 10 minutes

• 2 small zucchinis

• 1/3 cup sliced green onions

• 1/3 bunch or a small handful of Thai basil leaves* - don't use regular basil, it has a very different flavour from Thai basil

• 250g/8.83ozs. Peking Duck meat and skin

• 4 tablespoons hoi sin sauce

• Oil for brushing

• Chilli serve to serve

If you want to make four recipes out of one Peking Duck, remove the two legs and two breasts and set aside for other recipes. Remove the remaining meat and skin from the carcass and that should total at least 250grams or 8.83ozs. Reserve the carcass for another recipe.

If you want to make the four recipes from the one duck, this is how you need to portion the duck.

Step 1 - Preheat oven to 200C/400F. Line a large baking tray with parchment. Thaw spring roll wrappers in the plastic wrapping.

Step 2 - In a food processor or chopper, place the mushrooms, zucchini, green onions, Thai basil leaves and pulse. Add the Peking duck meat and skin and hoi sin sauce and pulse again until you get a cohesive mixture.

Step 3 - Remove wrappers from the plastic casing and cover with a damp tea towel as they dry out easily and are more prone to tearing once dry. Spread a little filling-not too much or they will burst- and then wrap up like a burrito tucking in the sides and then seal at the end with a little water. Repeat with the rest of the filling-there should be just enough to fill 20 spring rolls but don't overfill them.

The ones in the back row on the right have the perfect amount of filling, the ones at the front are filled too much.

Step 4 - Brush tops with oil and bake for 20 minutes until crispy golden.