Duck & raspberry spring rolls with sweet chilli & raspberry dipping sauce

This canape will have guests clamouring for more at your next cocktail party. The rich duck breast is balanced with classic Asian flavours and the zest of fresh raspberries. But watch out for double-dipping … the sauce is seriously good.

Ingredients

20 spring roll pastry sheets
1 teaspoon plain flour
2 teaspoons cold water
vegetable or rice bran oil, for frying 
20 spring roll pastry sheets
1 teaspoon plain flour
2 teaspoons cold water
vegetable or rice bran oil, for frying 

Filling
1 tablespoon finely chopped ginger
2 cloves garlic, finely chopped
2 medium carrots, peeled & julienned
200g (4 cups) finely shredded Wombok (Asian cabbage)
4 spring onions, finely sliced
1/ 4 cup (60ml) sweet chilli sauce
2 teaspoons ketchup manis
1/ 8 teaspoon sesame oil
2 cooked duck breasts, skin removed & meat cut into small strips
125g punnet Driscoll's raspberries, cut in half
2 large handfuls coriander leaves & stems, coarsely chopped
sea salt, to taste

Dipping sauce
1/ 4 cup (60ml) sweet chilli sauce
1 1/ 2 tablespoons rice wine vinegar
1/ 2 punnet (60g) Driscoll's raspberries, pureed & strained
2 teaspoons ketchup manis
6 drops sesame oil

  • Serves 8-10
  • Snack

Method

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 lightly.

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.

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.

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 paper towel to drain.

Serve hot with dipping sauce. 

  • Spring rolls can be prepared in advance and refrigerated overnight or frozen for up to 2 months. 
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