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Serves 2

2 Mallard breasts, thinly sliced
3 tsp Sesame oil
250g Peppers, mixed, de-seeded and finely sliced
1 Carrot, finely sliced
2 Small red chilies, finely chopped
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 and juice
1 Lime, zest and juice
1 Orange, zest and juice
4 Spring roll sheets
1 Egg, beaten
for deep-frying Vegetable oil

Hoisin Sauce
4 tbsp Soy sauce
2 tbsp Smooth peanut butter
1 tbsp Dark brown sugar
2 tsp Rice wine vinegar
1 Garlic clove, finely crushed
2 tsp Sesame seed oil
to taste Hot sauce
⅛ tsp Black pepper

1. Start with the hoisin sauce
Put all the ingredients into a food processor or jug and blitz with a stick blender until smooth then put in a bowl for serving.
(This will keep in an airtight container in the fridge for up to three weeks.)

2. Heat the wok
Place a wok on a medium to high heat and add the mallard. When the fat starts to render, remove the mallard from the wok with a slotted spoon then wipe the wok clean.

3. Veggie Time
Heat the sesame oil in the wok and add the peppers, carrot, chili, grated ginger and soy sauce. Stir fry for 2-3 minutes.

4. Combine
Next, add the garlic, mangetout, bean sprouts, sesame seeds, citrus zest and juice and heat until the mallard is cooked through. Combine well and transfer into a bowl, wipe the wok clean.

5. Heating
Heat a deep saucepan of oil to 180˚C

6. Prepare the rolls
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.

7. Finally
Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the hoisin sauce.