Ingredients

• 1 tbsp groundnut oil
• 1 tsp grated fresh root ginger
• 50g/1¾oz fresh shiitake mushrooms or soaked porcini mushrooms
• sliced
• stalks removed
• 50g/1¾oz tinned bamboo shoots
• drained and cut into matchsticks
• 25g/1oz tinned water chestnuts
• drained
• sliced into small strips
• 1 tbsp light soy sauce
• ½ tbsp Chinese five-spice powder
• 30g/1oz beansprouts
• must be very fresh
• 1 large spring onion
• sliced lengthways
• ½ small carrot
• cut into matchsticks
• 2 confit duck legs
• meat shredded
• 1 tbsp of oyster sauce
• 1 tsp toasted sesame oil
• 25-30 large spring roll wrappers
• 15x15cm/6x6in square shape
• 1 medium free-range egg
• lightly beaten
• vegetable oil
• for deep-frying
• 1 tbsp vegetable oil
• 1 small onion
• chopped
• 2 garlic cloves
• crushed
• 1 red chilli
• finely chopped
• 1 tsp fennel seeds
• crushed
• 50g/1¾oz dark brown sugar
• 50ml/2fl oz dark soy sauce
• 300ml/10fl oz tomato ketchup
• salt and freshly ground black pepper
• 150g/5½oz caster sugar
• 150ml/5fl oz rice wine
• 75ml/2½fl oz grapefruit juice
• 4 tbsp soy sauce
• 1 tsp chilli flakes
• 10cm/4in piece fresh root ginger
• finely grated
• 2 tbsp chopped coriander
• 4 spring onions
• chopped
• 1 red chilli
• chopped into rings

Directions

• To make the filling for the spring rolls
• heat a wok and add the oil. Once hot add the ginger
• mushrooms
• bamboo shoots and water chestnuts. Cook for a couple of minutes.
• Add the soy sauce
• Chinese five-spice powder
• beansprouts
• spring onions and carrot. And cook for 1 minute.
• Add the duck meat
• oyster sauce and finish with the toasted sesame oil. Transfer to a dish and let this mixture cool before using it.
• To assemble the spring rolls
• arrange one spring roll wrapper so that the corners are pointing upwards
• downwards and to the sides.
• Spoon 2 teaspoons of filling near the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.)
• Roll the wrapper over the filling
• squeezing any air out as you roll away from you. As you reach the middle bring the 2 side corners to the middle
• making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg.
• Repeat with the remaining spring roll wrappers and filling.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C. (CAUTION: Hot oil can be dangerous. Don't leave unattended)
• Deep-fry the spring rolls in batches for 5-6 minutes swishing them in the fryer until golden-brown. Remove and drain on kitchen paper.
• For the barbecue dipping sauce
• fry the onion and garlic in the oil with the chilli
• fennel seeds and sugar. Add the soy sauce and ketchup and season with salt and pepper.
• Bring to the boil and simmer for a few minutes to combine the flavours.
• For the sweet and sour dipping sauce
• put all the ingredients in a pan and bring to a boil and cook until it thickens
• 5-8 minutes.
• To serve
• place the spring rolls on a serving board or slate and pour the 2 dipping sauces in separate bowls and serve alongside. Garnish with fresh coriander
• spring onions and fresh red chilli.