Don't forget to include our Roasted Duck Spring Roll you spring clean this Chinese New Year! Berrying up with Ribena this time is our young mum and home cook extraordinaire Seow Qian Ni who definitely knows how to spruce up the festive mood.
Spring cleaning is never going to be the same again as Qian Ni introduces a whole new spring to the dipping sauce of our favourite spring rolls. We were delighted with the refreshing new taste that explodes in our mouth with every bite. A finger-licking good recipe that was wiped out within minutes of its completion.
If only spring cleaning was that simple - Delight and indulge with your loved ones and feast on this tangy new creation!
Roasted Duck Spring Roll with Special Sweet Sauce
Preparation Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins
No. of servings: 4 to 5
Spring rolls （春卷）
- 2 Roasted Duck Legs （2烧鸭腿）
- 10 Dried Shitake Mushrooms, rehydrated for 1 hr. Stems removed and thinly sliced (10香菇，浸泡水中1小时。去梗， 切片)
- 1 medium carrot, peeled and shredded （1中形胡萝卜，剥皮和切条）
- ½ medium-size yellow onion, thinly sliced（½中形白洋葱，切薄片）
- 20 Water Chestnuts, peeled and shredded （20马蹄，剥皮和切条）
- 2 tbsp ﬁnely chopped fresh Coriander（2汤匙切碎芫茜）
- 10 7.5” Spring roll wrapper （10片 7.5寸春卷皮）
- 1 egg, beaten （1个鸡蛋，打散）
- Salt （盐）
- Black pepper （黑胡椒粉）
- Five-Spice Powder （五香粉）
Dipping sauce （蘸酱）
- 1 cup Ribena Blackcurrant Cordial （1杯利賓納黑加仑子浓果汁）
- ¼ cup chopped onion （¼杯切碎的白洋葱）
- 1 tsp Cornflour (1茶匙蜀粉)
- Garnish: Toasted Sesame Seeds and Coriander leave （点缀：烤芝麻和芫茜）
Cooking Directions 烹煮过程
Step 1: Prepare the duck meat （准备鸭肉）
Remove the skin and bones from the duck legs. Shred the meat it into small pieces, and place in a large mixing bowl. （把鸭腿的皮和骨头去掉。把肉斯成小块，放在一个大碗里。）
Step 2: Stir fry Mushroom, Carrot and Onion （炒蘑菇，胡萝卜和洋葱）
In a frying pan, heat 1 tbsp of oil over medium-high heat. Add in mushrooms, season with ¼ tsp of salt and ½ tsp of pepper. Stir fry until the colour turns brown, about 5 minutes. Transfer into the mixing bowl with duck meat.
In the same frying pan, heat 1 tbsp of oil. Add in carrot, onion, ½ tsp of pepper, ½ tsp of five-spice powder and a pinch of salt. Stir to mix well until the carrot and onion softens. Transfer to the mixing bowl with meat and mushroom.
在炒锅里，热1汤匙油。倒入香菇， ¼茶匙盐和½茶匙胡椒。翻炒约5分钟，至到香菇的颜色变棕色。倒入放置鸭肉的碗里。 用同一个炒锅，加热1汤匙油。倒入胡萝卜丝，洋葱薄片，½茶匙胡椒，½茶匙五香料粉和盐少许。搅拌，直到胡萝卜和洋葱软化。熄火，倒入碗里。
Step 3: Mix all ingredients to make the filling （混合所有材料）
Add water chestnut and coriander into the mixing bowl. Mix well and add in more seasonings, if needed.
Step 4: Wrap the Spring Roll and Deep fry until golden brown （包春卷）
On a clean table top, lay the spring roll skin and 2 tbsp of the filling. Wrap and seal the ends with egg wash.
Heat 2L of oil in a wok over medium-high heat. Deep fry the spring roll until it turns golden brown. Transfer into the serving plate. 在干净的桌面上，放置春卷皮和2汤匙的馅料。用蛋将春卷封着.在锅里，用中高火热2升的油。把包好的春卷放入油里炸，直到它变成金黄色。把油沥干，放在盘上。
Step 5: Prepare the dipping sauce & Ready to serve （准备蘸酱，即可享用）
Heat up 1 tsp of oil in a small frying pan. Add in chopped onion, stir fry until it becomes translucent. Pour in Ribena Blackcurrant Cordial, mix well and bring it to a boil. Transfer into a small bowl and serve it with the spring rolls.
Recipe adapted from Seow Qian Ni
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