Ingredients
Makes 30
10 sheets Antoniou thick Fillo Pastry
2 tbsp vegetable oil
1/2 tsp 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
1 tbsp corn flour mixed with ¼ cup water
Rice bran oil for deep frying.
To serve
1 spring onion, finely chopped
1 chilli, finely chopped
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Heat the wok over a high heat, add the oils and then add the garlic, chilli, spring onions and ginger. Fry for a few seconds and add the shredded cabbage and carrot. Stir fry until the cabbage has wilted then add the soy sauce and duck. Stir again for 2 minutes. Remove from the heat and allow to cool completely.
To make a spring roll, lay one Filo Pastry sheet on a clean surface with the longer edge facing you and cut into three even strips, parallel to the short side of the Pastry.
Spoon 1 tbsp of the spring roll mixture along the centre of the bottom end of the Pastry, allowing for a 1cm border on either side. Fold the Fillo over the filling, tuck in the sides 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 filling.
Heat your rice bran oil until it reaches 180 degrees Celsius. Fry the spring rolls a few at a time making sure to turn them occasionally to brown evenly. Once golden, transfer them to a paper towel lined plate.
Serve them with soy sauce and garnish with chopped spring onions and chilli.
