Pulled duck springrolls

Name: pulled duck springrolls
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Asian
Ingredients: 32 frozen spring rolls pack 40 pieces; 2 liter peanut oil; 1.240 g Le Petit Baron candied duck leg; 1 el five spice powder; 120 g spicy sprouts tray 60 g, coolers; 200 g shiitakes mushrooms; 6 salad outing bunch; 6 el salted peanuts

Spring roll with confit duck, 5 spices, shiitakes, salad onion, peanuts and spicy sprouts with chilli sauce.

Ingredients

Kitchen Stuff

1 paper towel

Directions

Allow the spring roll to defrost.
Heat the oil in the deep fryer or large pan to 180 ° C. If necessary, check the temperature with the kitchen thermometer.
Meanwhile, put the duck in a pan and heat for 10 minutes on low heat. Remove from the heat and with two forks pull the meat apart and off the bone.
Mix the meat with the spices. Mix the sprout vegetables together.
In the meantime, cut the shiitakes into strips and the salad onion in length into 4 equal pieces. Cut these pieces lengthwise into strips.
Finely chop the peanuts. Place a spring roll on the work surface with a point towards you.
Place 1 piece of meat slightly below the center of the skin. Put some shiitakes, salad onion, peanuts and sprouts.
Fold the tip over the filling. Roll the spring roll up to half of the skin. Fold in the 2 points on the sides.
Brush the top of the egg roll with some water and roll the spring rolls as tight as possible. Make the rest of the spring rolls.
Fry 4 spring rolls at a time of 6 min. Golden brown and crispy. Times regularly. Remove from the pan and drain on kitchen paper.
Repeat with the rest and serve the spring rolls with (homemade) chili sauce.