Duck Spring Rolls With Peanut Sauce

Duck spring rolls with peanut sauce

Ingredients

  • 1

    1 Cup Roasted Peanuts

  • 2

    1/4 Cup Peanut Oil

  • 3

    1/4 Cup Minced Garlic

  • 4

    1 Tbsp Chili Paste

  • 5

    1/3 Cup Tomato Paste

  • 6

    2 1/4 Cup Water

  • 7

    1 Jalapeno Pepper, chopped, seeded

  • 8

    2 Tsp Sugar

  • 9

    1/4 Cup Peanut Butter

  • 10

    1 Cup Hoisin Sauce

  • 11

    3.5 oz Somen Noodles (do not use seasoning)

  • 12

    10 ea Rice Paper or Spring Roll Skins

  • 13

    1 1/2 Cups Maple Leaf Farms Duck Meat, fully cooked, thinly sliced

  • 14

    20 ea Boston Lettuce Leaves, washed, patted dry, tough rib removed

  • 15

    1 Cups Finely Shredded Carrot

  • 16

    2 Cups Fresh Bean Sprouts

  • 17

    2 Cups Mint Leaves

  • 18

    2 Cups Chopped Cilantro

  • 19

    2 Bunches Chives

  • 20

    10 ea Chinese Chives

Directions

Peanut Sauce

  • 1

    Finely grind peanuts, stopping before it becomes a paste.

  • 2

    Heat oil over medium flame. Add garlic and cook until golden. Add tomato and chili pastes, continue to cook for 2 minutes. Raise heat, add water, jalapeno, sugar, peanut butter, and hoisin sauce and bring to a boil. Reduce heat to simmer mixture for 3 minutes. Remove from heat and set aside.

Spring Rolls

  • 1

    Cook noodles in salted water for 3 minutes. Drain. DO NOT RINSE NOODLES. Set aside.


  • 2

    Soak rice paper in warm water until softened. Do not leave in water too long; rice paper will become too soft. Place softened paper on a cotton tea towel.

  • 3

    Divide lettuce, noodles, duck chives, carrots, sprouts, mint and cilantro evenly among the ten rice wraps. Place on bottom 1/3 or rice paper, leaving a one-inch border. Roll 1/2 way up into a tight cylinder and fold in both sides. Continue rolling until filling is completely sealed. Refrigerate until service.

  • 4

    Garnish with Chinese chive and serve with peanut sauce.

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