I find the deep fried Spring Rolls we get in Chinese Restaurants and Take Away's much to greasy, so this version, just wrapped in Rice Paper is a healthy and tasty alternative that I love.
On special occasions like today's Easter Sunday Lunch this will make a great Starter.
Ingredients:
Makes about 20
20 Spring Roll Wrappers (the rice kind)
2 Duck Legs
5 spice Seasoning
40 g Bean thread glass noodles
1 Carrot finely shredded
2-3 Spring Onions, finely shredded
1 peeled and deseeded Cucumber, finely shredded
1 tbs chopped Mint
1 tbs chopped Coriander
1 tbs chopped Basil
1 tsp Sesame Oil
Hot and Tangy Dip:
1 tbs Fish sauce
Juice of 1/2 Lime
1 chopped Chilli
a pinch of Sugar
Hoisin Dip
2 tbs Hoisin Sauce
1tbs chopped Peanuts
To prepare the duck, season generously with 5 spice powder and roast in a 200C oven for 1 hour. Soak the glass noodles in hot water for 3 minutes.
Shred the meat with 2 forks and mix with the Noodles, Cucumber, Carrot, Herbs, Sesame Oil and Spring Onion.
Add a small spoonful of Hoisin Sauce to help it bind together.
Soak the Rice paper sheets (spring roll wrappers) in cold water for a couple of minutes until plyable, then place a dollop of the filling in the middle and roll them up, folding in the sides as you go. Set them aside seam side down.they will stick together quite well after leaving them a few minutes.
Arrange them on a platter with the dips, optionally cutting them diagonally and standing upright to make then look fancy.
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