Crispy Peking Duck Spring Rolls
Succulent duck marinated in delicious rich
hoisin sauce and traditional spices.
1. DEEP FRY – Cook in 180° oil until golden brown (5mins).
2. PAN FRY – Heat small amount oil in shallow
non stick pan, cook on low to med heat until golden
brown and cooked through.
3. BAKE – 190° oven. Spray with non stick oil and
bake until golden (18-20mins). Turn once for a
more even appearance.
4. SANDWICH PRESS – Lightly coat with non stick spray.
Cook from frozen. Lower lid so just resting on top. Turn as
required until cooked through and golden (approx. 5mins).
270g NET 10 PIECES
300g NET 6 PIECES
225g NET 8 PIECES
270g NET 15 PIECES