Duck Spring Rolls with Cranberry Dip

Prep time: 25 minutes

Cooking time: 15-20 minutes

Total time: 45 minutes

Makes about 24 spring rolls

Ingredients

500 ml (2 cups) cooked duck, shredded

125 ml (1/2 cup) roasted onion sauce/gravy

Handful of fresh parsley, chopped

8 sheets phyllo pastry

60 ml (1/4 cup) butter, melted

30 ml (2 Tbsp) mixed sesame seeds

Cranberry sauce, to serve

Salt and black pepper, to taste

Method

Preheat the oven to 180°C.

Combine the duck, gravy, and parsley and season to taste.

Place a sheet of phyllo pastry on the worksurface, brush with melted butter followed by another phyllo sheet, brush with butter and cut the phyllo pastry in half lengthwise and then each half into 3 equal pieces. Repeat this process with the remaining phyllo sheets.

Place a large tablespoon of filling onto each phyllo pastry rectangle, spread it out to be about 4 x 1 cm. Fold the shorter sides of the pastry in, to enclose the filling and then roll the spring roll up lengthwise.

Place the spring rolls on a baking tray and brush them with melted butter and sprinkle with sesame seeds.

Bake for about 15 – 20 minutes or until cooked and golden brown.

Serve the duck spring rolls with left over cranberry sauce as a dipping sauce.