Simple Way to Make Perfect Duck or Chicken Pancake Rolls

Duck or Chicken Pancake Rolls.

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, duck or chicken pancake rolls. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Duck or Chicken Pancake Rolls is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Duck or Chicken Pancake Rolls is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have duck or chicken pancake rolls using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Duck or Chicken Pancake Rolls:

1. {Make ready of Pancake Roll Pastry.
2. {Get of Mug of fine chopped Duck meat.
3. {Take of Mug of Cooked Rice.
4. {Prepare of Grated medium Carrot and a few peas.
5. {Prepare of crush Garlic.
6. {Prepare of Finely chopped Onion.
7. {Prepare of Mug of Bean Sprouts.
8. {Prepare of Mug of fine shredded Cabbage.
9. {Prepare of Salt to taste.
10. {Get of Dessert spoon of white sugar (optional).
11. {Get of a Mug of Hoi Sin or Plum Sauce.
12. {Get of a Mug of Dark Soy Sauce.
13. {Take of a Mug of Sweet Chilli Sauce.
14. {Prepare of Egg White.
15. {Get of Cooking oil for frying.

Instructions to make Duck or Chicken Pancake Rolls:

1. Combine all the vegetables in a wok or pan and cook until al dente or soft to the crunch, add the salt, sugar. Add the Hoi Sin, Soy and sweet Chilli sauce and combine, Place into a mixing bowl..
2. Next add the finely chopped Chicken or Duck and the cooked Rice, blend well. Add everything to the mixing bowl and allow to cook, “you are ready to Roll”.
3. Pancake Roll Sheets often come frozen, so remove from the freezer for 1 hour then separate around 10-12 sheets. Other brands are available..
4. Lay one sheet on the chopping board and place about 2 heaped dessert spoons of filling in the bottom left corner and tightly fold over the pastry. Halfway through, tuck in both sides and brush egg white on the remaining pastry, then complete the roll..
5. Continue this process until you have finished the filling.
6. Heat about 1 inch of oil in a wok, have a tray and cooling rack next to it to drain the finished rolls, you can use a deep fat fryer set on medium heat..
7. To test the oil is hot enough dip one end of a roll into the oil, if it starts to bubble it’s ready. I normally cook 2-3 at the same time. They only require about 25 seconds each side, so turn them gently until golden brown. Remove from the oil and drain..
8. That’s it, they are ready to eat..

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