Egg rolls are the quintessential American-Chinese appetizer. No takeout order is complete without the crunchy, delightfully ...

Season with soy sauce and five-spice powder ... Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.

The breaded, fried tenderloin turns 50 this year. Yes, there was a time before it was sold in every cafeteria and airport.

Put the duck ... the egg-wash until you have a firm, sealed spring roll. Place on a tray lined with clingfilm. Continue until you have used all the mixture. To make the dipping sauce, put the ...

Cut the duck breast into strips and place on the leaf. Add strips of cucumber and spring onions. 5. Spoon the reduced sauce on top and roll the lettuce into bite size rolls. 6. Serve the rolls as ...

Take a medium sized heavy based saucepan and line with pieces of cabbage, especially the larger chunks that are difficult to use for rolls ... make avgolemono (egg and lemon) sauce, whisk the ...

People always tuck into these light, fresh rice paper filled rolls. There are endless combinations — teriyaki chicken is a favourite — but here I used smoked duck which I found on a recent outing.

Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water. For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat ...