- 2 tbsp vegetable oil
- splash of sesame oil
- 1 clove garlic, finely minced
- 1 tsp grated ginger
- 1 spring onion, finely chopped
- 1 chilli, finely chopped
- ¼ head cabbage, finely shredded
- 1 medium carrot, grated
- 1 tbsp soy sauce
- 300g bbq duck diced finely chopped
- 10 sheets of Antoniou thick pastry
- 1 tbsp corn flour
- ¼ cup water
- rice bran oil for deep frying.
Heat the wok over a high heat, add the oil and then add the garlic, chilli, spring onions and ginger. Fry for a few seconds until they become aromatic and add the shredded cabbage and carrot. Stir fry until the cabbage has wilted and proceed to add the soy sauce and duck. Stir again for 2 mins until cooked. Remove from the heat and allow to cool completely.
To make a spring roll, lay your fillo sheet on a clean surface lengthways (the longer edge facing you) and cut into three even strips.
Spoon 1 tbsp of the spring roll mixture along the centre of the bottom part of the pastry, allowing for a 1cm border on either side. Fold the fillo over the filling and roll up into a cigar shape, making sure to seal the spring roll with a little of the corn flour mixed with water. Repeat with the remaining sheets of fillo until all the spring rolls are made.
Heat your rice bran oil until it reaches 180 deg C. Fry the spring rolls a few at a time making sure to turn them occasionally to brown evenly. Once cooked place them on a paper lined plate.
Serve them with soy sauce and garnish with chopped spring onions and chilli.