4 Serves
107 Mins
Finely chop the onion and garlic using a chefs knife on a cutting board.
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Vitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
91 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
307 mg / 1,250 mgPotassium
471 mg / 4,700 mgSodium
677 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
16 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Shred the cooked duck meat and combine it in a bowl with the chopped onion, garlic, and a pinch of salt and pepper.
Place a portion of the duck mixture onto each spring roll wrapper, fold the edges, and roll tightly to seal.
Heat vegetable oil in a frying pan over medium-high heat.
Carefully place the spring rolls into the hot oil using tongs and fry until golden brown and crispy on all sides.
Remove the spring rolls from the pan using a slotted spoon and drain on paper towels before serving hot.
11
g12
g6
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