1 Place the duck meat in a bowl, add the hoisin sauce, spring onions and fresh coriander and season well. Stir to combine.
2 Place the wrappers on a surface, cut in half, place 2 tbsp duck mixture in the centre of the bottom half of each wrapper. Fold in the sides and roll up. Repeat until all the filling is used up.
3 Heat oil in a medium-sized deep pot. Fry spring rolls for 2–3 minutes on each side, or until golden. Drain on paper towel.
4 To serve: Arrange on a platter with a small bowl of the plum dipping sauce.
Words and image: Fairlady magazine