Steps to Prepare Speedy Duck or Chicken Pancake Rolls

Duck or Chicken Pancake Rolls.

Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, duck or chicken pancake rolls. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Duck or Chicken Pancake Rolls is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Duck or Chicken Pancake Rolls is something which I've loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Duck or Chicken Pancake Rolls:

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

Steps 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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