Spring rolls with vegetables and duck meat

Ingredients for 4 servings:

• 1 roll(s) of filo dough, approx. 250 g
• 2 large carrots
• 2 spring onions
• 400 g Chinese cabbage
• 100 g duck meat, roasted
• 10 ml hoisin sauce
• 25 ml soy sauce
• 25 g sesame, white

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C fan/convection oven. Peel and finely slice the carrots. Halve the Chinese cabbage and cut into thin strips. Slice the spring onions into thin rings. Tear any already roasted or cooked duck into small pieces. Fry the vegetables and meat in a large pan with 2 tablespoons of oil for about 5 minutes. Deglaze with the soy sauce at the end and remove the pan from the heat. Roll out the dough, cut it in half lengthwise, and then cut it into thirds vertically so that the entire dough is cut into 6 squares. Always use two layers of each square per spring roll. One roll of dough yields between 20 and 25 spring rolls. Place 2 tablespoons of the filling in a wide strip on the bottom of each square of dough, leaving about 1 cm at the bottom, left, and right. Carefully fold the dough over the filling from the sides, then roll it up from the bottom and place it seam-down on a baking sheet lined with baking paper. Brush the rolls with the hoisin sauce and sprinkle with sesame seeds. Bake in the preheated oven on the middle rack for about 10 minutes until crispy, or until the hoisin sauce is caramelized. Serve on a plate with sweet chili spring roll sauce. Caution: The filling will be very hot.