Food Service Range
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).
3kg - 130 PIECES - NSW Only
3kg - 120 PIECES
3kg - 109 PIECES
3kg - 167 PIECES - NSW Only