Ingredients

• 2 duck breasts, skin removed
• 4 tbsp light soy sauce
• 1 tbsp light muscovado sugar
• 1 tbsp vegetable oil, for frying
• 1 cucumber, cut in half lengthways, de-seeded and finely sliced
• 6 spring onions, shredded
• 1 packet Blue Dragon Spring Roll Wrappers
• 200ml hoisin sauce

Preparation

1. In a clean plastic bag add the soy sauce and sugar, and then place in the duck breasts and leave to marinate in the refrigerator for at least an hour, but preferably over night.

2. When the time is up, remove the duck breasts from the bag and pat them dry with kitchen paper. Heat the oil in a frying pan, and when hot add the duck breasts. Cook on a medium heat for 6-7 minutes on each side until cooked through (turn the heat down if they are starting to catch and burn).

3. Place to one side to cool. Meanwhile slice the cucumber and spring onion. When the duck is cool, shred it into small pieces, using clean fingers or a couple of forks.

4. To make the summer rolls, take a rice wrapper and dip it in a bowl of warm water until it becomes limp. Spread the circle onto a plate. The rice wrapper will become tacky as it dries, so this will ensure the whole roll will stick together. Do be delicate when wrapping as they are very delicate and can rip quite easily!

5. In the centre place a little of the shredded duck horizontally and then arrange some cucumber and spring onion on top. Then very carefully fold over both sides, so they are neatly overlapping or touching in the centre. Then, you need to pull the bottom edge over the filling until the beginnings of a tight roll or ‘cigar’ is formed, and roll away from you, finishing with the far edge sticking to the roll.

6. Continue to make these until all parts have been used up. Serve sliced in half, with the filling exposed and with some hoisin or plum sauce to dip.