I.P.A. marmelade & smoked duck springrolls

Ingredients

• 60 gr mixed sprouts
• 50 gr carrot in very thin slices
• 1 pcs spring onion, in rings
• 1/2 pcs red chili, seeds removed, in very thin slices
• 100 gr smoked duck breast, in thin slices
• 1 tbsp cashew nuts, chopped
• 1 tbsp fresh coriander, chopped
• 1 tsp five spice
• 1 tbsp hoisin sauce
• 1 oranges, peeled and in wedges
• 1 tbsp fresh ginger, grated
• 1 stalk of sereh (lemon grass)
• 175 ml Lowlander Indonesian Pale Ale
• 175 ml water
• 100 gr sugar
• 10 sheets of filo pastry

Springrolls with sprouts, I.P.A. orange marmalade and smoked duck
Bitter yet tropical flavours, enhanced by Lowlander I.P.A.

This is how you make it:

1. Preheat the oven to 220 degres Celcius.
2. For the marmelade: bring to boil oranges, ginger, sereh, Lowlander I.P.A. and water. Leave to simmer for 3o minutes.
3. Remove orange seeds and sereh and add the sugar.
4. Boil for another 10 minutes while you keep stirring. Pour in a glass container and leave to chill completely.
5. In a bowl mix sprouts, carrot, spring onion, red pepper, duck breast, cashew nuts, koriander, five spice and hoisin sauce.
6. Lay a sheet of pastry in front of you and spoon 1/10 of the filling at the bottom of the sheet.
7. Fold both sides over the filling and roll up the filo pastry. Brush the final piece of pastry with some water to make it stick.
8. Lift the spring rolls onto a baking tray, seam side down, and bake the rolls for 10 minutes or until golden.

Serve with the I.P.A. orange marmalade and of course a glass of Lowlander I.P.A.