Vege Golden Duck Rolls

Prepared as a tasty morsel for the High Tea Chan workshop. Taking High Tea in a cultural creative turn.

Ingredients

• 15 Spring roll skin
• 1 packet of golden duck wrap
• a sprig of young rosemary
• Oil for pan fry

Method

• cut the vege golden duck block into 15 slices from the end.
• separate the rosemary leaves from the stalks and coarsely chop.
• Separate the spring roll skins
• place the slice onto the skin, sprinkle with rosemary and wrap.
• Have a small bowl of water close by to wet the roll on the edge to stick them down.
• Heat the oil and pan fry the spring rolls until evenly golden brown.

On a glorious sunny autumn day: High Tea Chan