Yield: 40 Pieces

Ingredients

• 10 spring roll skins
• 1 1/2 cups chopped cooked Peking duck meat
• 3/4 cup chopped green onions
• 1 cup plum or hoisin sauce

Instructions

1. Cut each of the spring roll skins diagonally into 4 triangles.

2. Place a generous teaspoonful of duck meat in the center of each triangle then sprinkle with a 1/2 teaspoon of green onions and add 1/2 teaspoon of plum sauce.

3. With water, moisten the edges of the skins then fold over and seal.

4. Cook the pancakes on a grill until crisp or, alternatively, steam them over simmering water until they are soft.

5. To serve, arrange the pancakes on a serving plate accompanied by a small bowl of the remaining plum sauce.

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