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Great British Chef Andy Waters gives these duck spring rolls a lift with a punchy BBQ sauce. Recipe courtesy of Great British Chefs.


Spring roll filling

  • 2 duck breasts, thinly sliced
  • 3 tsp sesame oil
  • 250g peppers, mixed, de-seeded and finely sliced
  • 1 carrot, finely sliced
  • 2 tsp root ginger, peeled and chopped
  • 1 garlic clove, minced
  • 1 tsp soy sauce
  • 75g mangetout, thinly sliced
  • 175g beansprouts
  • 25g sesame seeds
  • 1 lemon (zest & juice)
  • 1 lime (zest & juice)
  • 1 orange (zest & juice)

Barbecue sauce

  • 2 tbsp olive oil
  • 200g peppers, de-seeded and finely diced
  • 25g sesame seeds
  • 25g cayenne pepper
  • 1 small red chilli, finely chopped
  • 4 shallots, small dice
  • 20g honey
  • 2 tbsp red wine vinegar
  • 2 tbsp balsamic vinegar
  • 275ml chicken stock

Spring rolls

  • 4 spring roll sheets
  • 1 egg, beaten
  • Vegetable oil, for deep-frying


  1. Start with the barbecue sauce. Heat the olive oil in a wok and add peppers, sesame seeds, shallots, cayenne and chilli. Cover and sweat over a medium heat for 5 minutes.
  2. Next, add the honey, red wine vinegar, balsamic and chicken stock and bring to the boil. Gently simmer until reduced by half and remove from heat. Transfer to a jug and keep warm.
  3. Start the filling by cleaning and drying the wok. Place on a medium to light heat and add the duck. When the fat starts to render, remove the duck from the wok with a slotted spoon and wipe the wok clean.
  4. Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes.
  5. Next, add the garlic, mangetout, beansprouts, sesame seeds, citrus zest and juice and heat until the duck is cooked through. Combine well and transfer into a bowl, wipe the wok clean.
  6. Heat the deep fryer or large pot of oil to 180°C.
  7. Lightly brush the spring roll wrappers with the beaten egg. Spoon the stir-fried mixture into the centre of each one and roll up, tucking in the ends before you make the final layer.
  8. Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce.