Duck rolls

Duck rolls Method 1. Mix the crispy duck, spring onions and hoisin sauce together and reserve.

Fold the spring roll skin in half diagonally into a triangle shape. The top half should be 1cm away from the edge of the bottom half thus creating a ‘layered’ effect.

At the base of the triangle, place one-twelfth of the mixture about 2cm away from the edge nearest to you. This mixture should be shaped in a rectangle. Place a strip of cucumber on top, lengthways. Fold the two sides of the triangle into the middle, pressing the skin around the mixture, then roll the skin up from the bottom to form the roll. Seal the end flap of the triangle with the flour-and-water or flour-and-egg wash as desired.

Deep-fry the rolls in vegetable oil at 165°C for 2-2½ minutes or until the duck rolls turn golden. Cut each duck roll in half diagonally across the middle. Arrange each portion of duck roll (three rolls per person) on a banana leaf and serve immediately.