Aromatic Duck, Ginger & Hoi Sin Spring Rolls

These duck spring rolls make a perfect starter or side dish at a dinner party.

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

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.