Duck spring rolls

This is a little recipe I learnt at a restaurant I worked at quite a few years back.  Super easy to prepare and tastes fantastic.  Most of all it looks impressive!!

1             Red Capsicum, deseeded, finely sliced
1             Onion, finely sliced
1             Carrot, peeled, julienned
2             Duck breasts, roasted, cooled and sliced finely
2Tblspns Kecap manis
1Tblspn   Sweet chilli
60           Egg noodle won ton wrappers.
Salt and Pepper.
Oil for deep frying the rolls
1Cup      Water

1. In a frypan with a little oil saute the vegetables until soft. Add the duck, Kecap manis and sweet chilli and mix through. Season if required, set aside in a bowl and chill.
2. On a very clean bench lay out ten of the wrappers on the bench, each one like a diamond and using a pastry brush dab water on each wrapper then place another one half over the other in the same diamond formation so they sort of overlap. 
3. Place spoonfuls of chilled mixture on each wrapper set and again dab corners with water and fold up wrappers.  The easiest way to do this is to place the mixture on the upper area of each wrapper then fold the sides in, then roll from the top down, making sure that the little flap left out is secured nicely with another little dab of water. 
4. Chill rolls in the fridge for an hour.
5. Heat approx 1 litre of oil in a wok and in batches fry the duck rolls until golden.
6. Drain and serve!