Hoisin Roast Duck Rice Rolls Recipe

Ingredients

Contains: wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 large duck breasts, skin on
• 8 sheets of TYJ spring roll pastry (size: 21cm X 21cm)
• 6 tablespoons groundnut oil
• 3 -4 tablespoon Hoisin sauce in a small bowl
• 3 -4 tablespoon Sriracha chilli sauce in a small bowl
• 2 cloves garlic, minced
• 2 tablespoon ginger, peeled & freshly grated
• 1 tablespoon Shaosing rice wine or dry sherry
• 1 teaspoon Chinese five spice powder
• 2 tablespoon runny honey
• 2 tablespoon Hoisin sauce
• 1 tablespoon dark soy sauce
• 1 pinch sea salt
• 150 cucumber, deseeded, julienne
• g small carrots, top and tailed, peeled, julienne
• 150 celery stalks, julienne
• 100 spring onions, roots chopped, julienne
• g red pepper, deseeded, julienne
• 40 cup of rice vinegar
• g tablespoon mirin
• 0.5 large tablespoon soft brown sugar
• 1 teaspoon cracked sea salt
• 2 granny smith apple, sliced into thin half moon slices
• 1 cup of super premium short grain brown rice, washed until the water runs clear
• 0.25 cups of cold water
• 1 Spring onions, sliced into thin strips, soaked in ice-cold water to give spring onion curls

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →