Duck Spring Rolls With Dipping Sauces
photo by Rita1652
- Ready In:
- 15mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 6 spring roll wrappers (wrappers)
- 6 sage leaves
- 6 basil leaves
- 6 cilantro leaves
- 6 slices zucchini, thinly sliced on a mandolin paper 2 x 4, steamed till tender
- 6 slices sweet potatoes, sliced on a mandolin paper thin 2 x 4, steamed till tender
- 2 -3 ounces cooked duck, sliced thinly into 6 portions
-
Sauces
-
Rhubarb Cherry sauce
- 1 teaspoon balsamic vinegar
- 1⁄4 cup chopped rhubarb
- 1⁄4 cup cherry preserves
- 1 teaspoon orange zest
-
garnish
- 1 teaspoon sliced scallion
-
Peanut Sauce
- 1 tablespoon water
- 1 tablespoon peanut butter
- 1 teaspoon soy sauce or 1 teaspoon fish sauce
- 1⁄2 teaspoon sesame oil
- 1 pinch chili pepper flakes
-
garnish
- 1 Thai peppers, diced finely (use as much or little as you like)
directions
- Heat in a saucepan all Rhubarb Cherry sauce ingredients for 5-10 minutes till rhubarb is tender.
- With a hand blender blend till smooth.
- Place in a small bowl garnished with scallions.
- Set aside.
- Heat all peanut sauce ingredients till blended about 30 seconds in the microwave.
- Place in small bowl and garnish with peppers.
- Set aside.
- In a bowl of room temperature water soak spring rolls to soften.
- Lay them on work surface place on each herbs following with rest of ingredients off center.
- Then roll, bring sides in, then roll to seal.
- Like you would do an egg roll.(The rice paper rounds are delicate once they’re soaked and softened for use, so be prepared to tear a few in the process of wrapping before you really get the hang of it. Once you’ve figured out exactly how much filling your wrappers can handle, however, making the rolls will be easy.).
- Slice each in half on an angle, place the spring rolls cut side up.
- Serving along with sauces.
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Reviews
-
I hate to give a recipe such a low rating as it’s first review, especially as I think it was probably good for what it was. I just didn’t especially enjoy this, just personal taste. The rolls actually turned out quite a bit like ones I had at a good Thai restaurant awhile back, unfortunately I didn't care for those either (thought it was just the combination of cilantro and mint that I didn't care for, so I tried theses anyway). The zucchini, sweet potato, and duck complimented each other nicely. It seemed like the herbs should have added to it, especially the sage, but I've never had this particular combination of herbs before, and maybe that was the problem. If I ever make these again, I think I would try something else in place of the cilantro or just leave it out and see how that turned out. The peanut sauce didn’t really work for me, but that might just have been me not being used to the stove in my new apartment yet. It burns very easily. I tried twice and I think still overcooked it the 2nd time, then it cooled by the time I finished making the wraps and it hardened and didn't really work as a dip. Sorry. It’s too bad DH & DS were out of town, so it’s just my opinion this time. Someone else to try it, and I bet we would have averaged out to more stars.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey