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Filo Duck and Hoisin Spring Rolls

Monday, 17 April 2017

Posted by janejudy at 8:00 AM

This is a lovely mouthful of that classic taste of crispy Chinese duck in a spring roll.  The difference being is that filo pastry is used to make the little rolls.  They are a bit fiddly but lovely with drinks as a canape or as a starter with a big pot of Hoisin sauce to dip them in.  Enjoy!

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