Roasted Duck Spring Roll with Special Sweet Sauce
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.
Servings Prep Time
4 to 5people 1hour
Cook Time
Servings Prep Time
4 to 5people 1hour
Cook Time
Spring rolls (春卷)
  • 2 roasted duck legs(2烧鸭腿)
  • 10 dried shitake mushroomsrehydrated for 1 hr. Stems removed and thinly sliced (10香菇,浸泡水中1小时。去梗, 切片)
  • 1 carrotmedium size, peeled and shredded (1中形胡萝卜,剥皮和切条)
  • ½ yellow onionmedium-size, thinly sliced(½中形白洋葱,切薄片)
  • 20 water chestnutspeeled and shredded (20马蹄,剥皮和切条)
  • 2tbsp corianderfinely chopped(2汤匙切碎芫茜)
  • 10 7.5"inch spring roll wrapper(10片 7.5寸春卷皮)
  • 1 eggbeaten (1个鸡蛋,打散)
  • salt(盐)
  • black pepper(黑胡椒粉)
  • five spice powder(五香粉)
Dipping sauce (蘸酱)
  • 1cup ribena blackcurrant cordial(1杯利賓納黑加仑子浓果汁)
  • ¼cup onion chopped(¼杯切碎的白洋葱)
  • 1tsp cornflour(1茶匙蜀粉)
  • roasted sesame seeds(点缀:烤芝麻)
  • coriander leave(点缀:芫茜)
Step 1: Prepare the duck meat (准备鸭肉)
  1. 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)
  1. 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. (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。)
  2. 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. (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)
  1. Add water chestnut and coriander into the mixing bowl. Mix well and add in more seasonings, if needed. (将马蹄和芫茜到入馅料碗里。搅拌均匀。如果需要,您可以加入调味料。)
Step 4: Wrap the Spring Roll and Deep fry until golden brown (包春卷)
  1. On a clean table top, lay the spring roll skin and 2 tbsp of the filling. Wrap and seal the ends with egg wash. (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.)
  2. 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)
  1. 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. (在小锅里热1茶匙油。加入白洋葱,翻炒至到半透明。倒入利賓納黑加仑子浓果汁和蜀粉,混合均匀,煮沸。倒入一个小碗,并与春卷享用。)