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Recipe

Hoisin duck wonton rolls

Oct 29, 2012 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Makes 20 Item
    • Print
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Ingredients

Hoisin duck wonton rolls
  • 1/2 chinese barbecue duck, finely shredded
  • 4 green onions (shallots), thinly sliced
  • 2 teaspoon hoisin sauce
  • 1 teaspoon finely grated ginger
  • 20 wonton wrappers
  • 2 tablespoon water
  • vegetable oil for deep-frying
  • hoisin sauce, to serve

Method

Hoisin duck wonton rolls
  • 1
    In a medium bowl, combine duck, onion, sauce and ginger.
  • 2
    Place 2 teaspoons of duck mixture on one corner of wonton wrapper. Brush edges lightly with water. Fold corner and sides over filling. Roll up firmly, forming a sausage shape.
  • 3
    Heat oil in a wok on medium, until a cube of bread sizzles immediately. Deep-fry wontons, in 5 batches, for 2-3 minutes, until golden and cooked through. Remove from oil with a slotted spoon. Drain on paper towel. Serve wontons immediately with hoisin sauce.

Notes

You can use shredded barbecue chicken in place of the duck. Keep it warm in a slow oven, 150°C.

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