Photo: Marina Oliphant
- 1/2 a roast duck (not chopped) bought from a Chinese barbecue shop. Best bought the same day
- 1 Lebanese cucumber, washed
- 1 small handful fresh mint leaves
- 1 small handful coriander leaves
- 1 small handful snow pea sprouts, cut in half length ways
- juice of 1/2 a lemon
- 1 tbsp fish sauce
- 1 packet round rice paper rolls
- 4 tbsp hoi sin sauce *
- 4 tbsp light soy sauce
- * Hoi sin sauce is a thick, brown, sweet sauce made from fermented soy beans and various spices. You can buy it from Asian grocers and some supermarkets. I prefer the Lee Kum Kee brand.Makes: About 20 rolls
Remove the bones from inside the cavity of the duck by gently pulling them away from the flesh with your hands. Feel where the bones are; they should come away quite easily. Cut off the fatty parts and discard them, then slice the duck into small, thin pieces about 5cm long. It is easier to leave the leg bone in and shred the meat around it. Place the meat in a bowl.
Cut the cucumber into thin slices and add to the bowl with the herbs and snow pea sprouts. Add the lemon juice and fish sauce and mix all together.
In a bowl of warm water, soak a few rice paper rolls at a time until they become pliable. Remove, place on a tea towel and pat dry. Repeat with remaining rolls. Place a small amount of the duck mixture on the bottom of each roll (be sure to give a couple of duck pieces each) and roll up. Tuck in the edges as you roll until you have a nice shape that looks like a spring roll. Continue until you have used all the mixture, covering rolls with a damp cloth. These can be stored in the fridge for a couple of hours before serving.
Mix together the hoi sin and soy sauces and pour into a dipping bowl to serve alongside a neat pile of duck rolls.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Chinese
- Course - Finger-food