Duck & raspberry spring rolls

Method

1. Filling

   To prepare filling, heat 1 tablespoon of oil in a wok over high heat. Stir-fry ginger and garlic for 10 seconds, or until fragrant. Add carrot, stir-fry for 20 seconds, or until beginning to soften. Add wombok and spring onion and stir-fry until wilted. Add sweet chilli sauce, ketchup manis and sesame oil and stir to combine. Set aside for 5 minutes, to cool slightly.

2. Sauce

   Meanwhile to prepare dipping sauce, mix sweet chilli sauce and rice wine vinegar together and pour into a small serving dish. Combine pureed raspberries, ketchup manis and sesame oil and drizzle into the sweet chilli and rice wine mixture. Set aside.

3. Spring rolls

   Once filling is cooled, add duck, raspberries and coriander and stir to combine. Season with salt. Trim spring roll pastry, by 2cm on two opposite sides. Blend the water and flour together in a small cup and set aside. Divide filling into twenty portions. Spoon 1 portion onto the corner of a spring roll pastry sheet and roll up, folding in the sides to enclose filling. Seal end with a little flour paste. Repeat with the remaining filling and spring roll sheets.

4. Frying

   Pour enough oil in a wok or medium heavy-based saucepan to fill 4cm deep. Set over medium-high and heat to 190°C, or until a piece of spring roll pastry floats to the surface bubbling and browns in 10 seconds. Fry spring rolls in batches turning frequently for 4 minutes, or until crisp and golden brown. Transfer onto a paper towel to drain. Serve hot with dipping sauce. Handy hint - Spring rolls can be prepared in advance and refrigerated overnight or frozen for up to 2 months.