Duck Spring Rolls With Peanut Sauce
Ingredients
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1 Cup Roasted Peanuts
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1/4 Cup Peanut Oil
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1/4 Cup Minced Garlic
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1 Tbsp Chili Paste
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1/3 Cup Tomato Paste
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2 1/4 Cup Water
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1 Jalapeno Pepper, chopped, seeded
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2 Tsp Sugar
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1/4 Cup Peanut Butter
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1 Cup Hoisin Sauce
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3.5 oz Somen Noodles (do not use seasoning)
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10 ea Rice Paper or Spring Roll Skins
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1 1/2 Cups Maple Leaf Farms Duck Meat, fully cooked, thinly sliced
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20 ea Boston Lettuce Leaves, washed, patted dry, tough rib removed
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1 Cups Finely Shredded Carrot
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2 Cups Fresh Bean Sprouts
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2 Cups Mint Leaves
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2 Cups Chopped Cilantro
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2 Bunches Chives
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10 ea Chinese Chives
Directions
Peanut Sauce
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1
Finely grind peanuts, stopping before it becomes a paste.
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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
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1
Cook noodles in salted water for 3 minutes. Drain. DO NOT RINSE NOODLES. Set aside.
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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.
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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.
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4
Garnish with Chinese chive and serve with peanut sauce.
