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1
Mix your duck, veg, and hoisin.
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2
Take a wrapper and fold it to make a triangle, but fold it slightly offset so there is about a cm gap between the top corner of each triangle.
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3
Place a tenth of your mixture along the longest edge of your triangle, leaving a 2cm gap.
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4
Fold the left corner of the triangle across to the other side.
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5
Repeat with the other side.
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6
You should now have a shape that looks a bit like a house.
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7
Brush the roof with egg mixture.
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8
Grip the bottom of the house and roll it upwards towards the roof.
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9
This should stick and you should now have a spring roll shape.
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10
Place on a sheet of grease proof paper in a baking tray.
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11
Repeat, and then bake for 20 minutes.
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12
ALTERNATIVE COOKING METHOD: This will make your spring rolls crisper, and is faster.
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13
Once you have rolled your spring roll up, brush the outside with your egg mixture.
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14
Deep fry for 4-5 minutes, or until golden brown.
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15
Alternative fillings: Instead of duck and hoisin, try shredding cooking chicken and marinating in a mixture soy, garlic and ginger.
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16
Add a strip of cucumber to the inside of each spring roll.
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17
Or try marinating in peanut butter, soy and sweet chili sauce mixed together for satay style spring rolls.
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18
Yum!
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19
I even went off course and made ham, cheese and sweetcorn rolls - these need deep frying though, as the cheese well melt out if oven baked.
