Aromatic Duck, Ginger & Hoi Sin Spring Rolls

These spring rolls make a perfect starter or side dish at a dinner party. (Serves 6-8)

Serves: 6-8
10 mins
20 mins


  • 1/2 aromatic duck, roasted & shredded as per instructions
  • 20 spring rolls wrappers
  • 3 tbsp hoi-sin sauce, plus extra for dipping!
  • 2 thumbs ginger, finely diced
  • 1/2 bunch coriander, roughly chopped


  1. Mix the shredded duck with the diced ginger, chopped coriander and hoi sin sauce.
  2. Lay out the spring roll wrappers
  3. Add a desert spoon of duck mix to the bottom centre of each wrapper, wet the pastry with a pastry brush, fold the sides of the wrapper in over the duck by about 1 cm, then roll the duck mix up to the top to make the spring roll
  4. When you have finished all the spring rolls, place on a baking sheet and cook at 180C for approx. 20 mins until the pastry has crisped up!
  5. Enjoy with some extra dipping sauce
Email recipe

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.