Mallard Spring Rolls with Hoisin Dip
|Ingredients - Mallard Spring Roll|
|2 x||Mallard breasts, thinly sliced|
|3 x tsp||Sesame oil|
|250g x||Peppers, mixed, de-seeded and finely sliced|
|1 x||Carrot, finely sliced|
|2 x||Small red chilies, finely chopped|
|2 x tsp||Root ginger, peeled and chopped|
|1 x||Garlic clove, minced|
|1x tsp||Soy sauce|
|75g x||Mangetout, thinly sliced|
|25g x||Sesame seeds|
|1 x||Lemon, zest and juice|
|1 x||Lime, zest and juice|
|1 x||Orange, zest and juice|
|4 x||Spring roll sheets|
|1 x||Egg, beaten|
|for deep-frying||Vegetable oil|
|4 x tbsp||Soy sauce|
|2 x tbsp||Smooth peanut butter|
|1 x tbsp||Dark brown sugar|
|2 x tsp||Rice wine vinegar|
|1 x||Garlic clove, finely crushed|
|2 x tsp||Sesame seed oil|
|to taste||Hot sauce|
|⅛ tsp||Black pepper|
Put all the ingredients into a food processor or jug and blitz with a stick blender until smooth then put in a bowl for serving.
(This will keep in an airtight container in the fridge for up to three weeks.)
Place a wok on a medium to high heat and add the mallard. When the fat starts to render, remove the mallard from the wok with a slotted spoon then wipe the wok clean.
Heat the sesame oil in the wok and add the peppers, carrot, chili, grated ginger and soy sauce. Stir fry for 2-3 minutes.
Next, add the garlic, mangetout, bean sprouts, sesame seeds, citrus zest and juice and heat until the mallard is cooked through. Combine well and transfer into a bowl, wipe the wok clean.
Heat a deep saucepan of oil to 180˚C
Lightly brush the spring roll wrappers with the beaten egg. Spoon the stir-fried mixture into the centre of each one and roll up, tucking in the ends before you make the final layer.
Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the hoisin sauce.