Duck spring roll

Ingredients for 4 servings:

• 250 g duck(s) (from the leg, braised)
• 50 g carrot(s), cut into julienne strips
• 50 g leek, cut into julienne strips
• 2 mushrooms (shitake mushrooms), diced
• 50 g soy sprouts, fresh
• 50 g glass noodles, cooked
• ½ tsp lemongrass, diced
• ½ tsp ginger, grated
• ½ tsp tandoori masala
• curry
• 1 egg(s), of which the egg white
• Salt, of which the protein
• dough for spring rolls

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely dice the duck meat. Briefly sauté the julienne vegetables with the shitake mushrooms and bean sprouts, then mix with the glass noodles, ginger, and other spices until a compact mixture forms. Season to taste. Cut the spring roll dough (buy ready-made at an Asian store!) into 10 x 10 cm sheets (make the sheets a little larger, as it’s rather fiddly). Brush the edges with egg white and fill each with a teaspoon (or a tablespoon for larger sheets) of the mixture. Form into spring rolls. Deep-fry at 170°C (350°F) for about 7 minutes, drain well, and defatt on kitchen paper. Serve with a dip, such as plum and ginger dip (see separate recipe).