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).
300g NET 6 PIECES
175g NET 10 Pieces
270g NET 10 PIECES
270g NET 15 PIECES