1. In a pan, sweat down the carrots, cabbage and spring onion in coconut oil.
2. When slightly broken down add the hoisin sauce, sesame seeds, five spice, coriander, beansprouts, pepper mix and shredded duck legs.
3. Lay out one sheet of pastry. Combine the egg white and cornflour with a little water to create a paste. Brush the pastry sheet with the paste.
4. Starting at one edge pack a strip of duck mixture – do not reach the edge of the pastry.
5. Fold in both sides covering the edges of the mixture and then roll the pastry away from you keeping the mixture tightly wrapped. Repeat until all the mixture has been used.
3 Tablespoons vegetable oil
Directions
Combine the lump crabmeat, cream for brushing cheese, scallions, sesame oil, Worcestershire sauce, and salt and pepper to taste in a medium bowl. Stir until the mixture is completely smooth.
To assemble, take a wonton wrapper and place 1 scant teaspoon of filling in the center of the wrapper. (Do not overfill.) With a finger dipped in water, moisten the edges of 2 adjacent sides of the wrapper. Fold in half to form a triangle. Place the filled triangle on a plate or baking sheet lined with parchment paper. Repeat with the remaining filling until all the wonton wrappers have been filled. (Uncooked rangoons can be wrapped and kept frozen for 1 to 2 weeks. Do not thaw before cooking.)