Crispy Duck Lumpia with Spicy Hoisin Sauce

Serves 4

Ingredients: List A

• 2 cups Chinatown roasted duck (boneless)
• 1/2 cup fresh shiitake mushrooms, sliced
• 1/4 cup green onions, sliced
• 1/4 cup Chinese parsley, sliced
• 2 cups bean sprouts
• 1 tablespoon roasted sesame seed
• 1 1/2 tablespoons Hoisin sauce
• 1/2 tablespoon Siracha chili sauce
• 1/2 tablespoon garlic chips

List B

• 16 pieces lumpia wrappers
• 1 egg wash
• some vegetable oil, for deep-fried spring rolls
• 1 cup mango and tomato salsa

Preparation:

1. Combine all ingredients from list A and mix it well. Set aside and separate into 16 portions.
2. With the lumpia wrapper, add mixture to center and roll like a spring roll (see package for instructions).
3. Preheat the oil to 350 degrees and fry lumpia until golden brown. Serve with fresh tomato mango salsa.

Fresh Tomato Mango Salsa Ingredients:

• 2 tablespoons diced, ripe mango, about 1/4 inch
• 2 tablespoons diced tomato, about 1/4 inch
• 1/2 tablespoon chopped onion
• 1/2 tablespoon chopped Chinese parsley
• 1/2 tablespoon lemon juice (optional)
• 1/2 tablespoon balsamic vinegar
• 1/2 tablespoon sugar
• salt and Tabasco, to taste

Preparation:

Mix all salsa ingredients together. Serve as condiment with Duck Lumpia.