Hoisin duck spring rolls

Hoisin duck spring rolls

Chinese Unchopped
60 mins
Cooking time
15 mins
Martin Poole

Spring roll pastries can be found in all Oriental supermarkets and, surprisingly to some, in many Indian convenience stores as well, as they are used across the subcontinent for samosas and other deep-fried snacks. They have a unique elastic texture to them – this comes from the cooking process, where a thin batter is pasted onto giant heated metal rollers and slowly cooked while being rolled out at the same time. Although quite delicate, they are definitely thicker and more pliable than filo pastry.


Quantity Ingredient
1 pack spring roll pastry
1 banana, for sticking
vegetable oil, for frying

The filling

Quantity Ingredient
1/2 teaspoon salt
300g duck breast
1 leaf chinese leaf cabbage, finely sliced
1/2 onion, finely sliced
a handful coriander, finely sliced
2 spring onions, finely sliced
1 red pepper, finely diced
1 tablespoon hoisin sauce

The marinade

Quantity Ingredient
1 tablespoon oyster sauce or vegetarian oyster sauce
1/2 tablespoon light soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1/2 teaspoon dark soy sauce

To serve

Quantity Ingredient
Steamed river shrimp with homemade chilli sauce, chilli sauce only


  1. Carefully separate each sheet of spring roll pastry and pile up on a plate. Cover the pile with clingfilm so as not to let the pastry dry out.
  2. For the filling, rub the salt onto the skin of the duck breast and place in a frying pan skin-side down. Bring the pan to a medium–high heat and cook off without any oil (plenty of fat will start to render off the duck skin) for 6 minutes, then turn and fry for 5 minutes more. Set aside to cool, then finely chop and mix together with the rest of the filling ingredients and the marinade in a mixing bowl.
  3. To wrap the spring rolls, cut open the banana and use it as an edible ‘glue stick’ to mark around the borders. Place the cooled filling in the centre of each piece of pastry.
  4. Fold over diagonally and stick together, holding your finger tips over the ‘roll’ and using your thumbs to roll the pastry slightly to enclose the filling.
  5. Fold the sides and stick them together with the banana.
  6. Roll up the pastry and stick the seam together with the banana to close.
  7. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C, or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the spring rolls in batches of no more than 10 at a time and deep-fry for 4 minutes, until golden brown. Remove the spring rolls carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
  8. Serve immediately, accompanied by sweet chilli sauce or the homemade chilli sauce.


  • The beauty with snacks like spring rolls is that you can put pretty much whatever you like inside them. For a vegetarian spring roll, omit the duck and hoisin sauce and add bean sprouts along with your favourite veg, cut into matchsticks.
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