Mini spring rolls

Ingredients

• 250 g Duck breast, boneless, skinned
• 300 g Chinese cabbage, finely shredded
• 2 pcs Celery stick, grated coarsely
• 2 pcs Carrots, grated coarsely
• 80 g Bean sprouts
• 2 pcs Spring onions, thinly sliced
• 1 clove Garlic, minced
• 1 tbsp Soy sauce
• 1 pcs Egg, beaten
• 250 g Spring roll wrappers

Method

1. Preheat oven to 220°C and line a baking tray with parchment paper. Lightly coat the base with cooking spray.
2. Cut the duck breast into really tiny slices.
3. Combine the duck breast, cabbage, bean sprouts, carrots, garlic, onions, celery, and soy sauce in a large bowl until well-combined.
4. Make each roll by placing 2-3 tablespoons of duck mixture across one corner of the wrapper. Brush its edges with a little egg then tuck the sides. Gently roll up the wrapper to enclose the filling and gently place it on the baking tray. Repeat these for all the rolls.
5. Spray the rolls generously with cooking spray and bake for about 20 minutes, until crisp and golden. Turn the rolls halfway through the cooking time.
6. Remove from oven and serve hot.