Roast duck spring rolls with chilli lime dipping sauce

Fiona Anderson

Spring rolls can be made ahead of time but must be covered with a damp cloth to avoid them drying out.

Spring rolls

1	Roast duck, cold (Main)
1	Telegraph cucumber
1	Bok choy, or 1/2 a Chinese cabbage
2 cups	Asian salad greens, such as Vietnamese mint and Thai basil leaves
2 cups	Fresh coriander
2 cups	Fresh mint
6	Spring onions, thinly sliced
20 sheets	Rice paper wrapper, approx 16cm in size

Chilli lime dipping sauce

1 tsp	Dried chilli flakes
1 tsp	Sea salt
6	Limes, freshly zested and juiced
3 Tbsp	Fish sauce
3 tsp	Caster sugar

Directions

Spring rolls

1. Remove meat from the duck, discard carcass and roughly shred the duck meat into a bowl. Cut cucumber into four quarters and slice, with the bok choy, into thin strips.
2. Fill a large bowl with warm water. Place 2 rice paper sheets into the water for 30 seconds before removing sheets from the water, shaking off excess water. Lay each sheet on a damp teatowel, then place a little duck, cucumber, bok choy, greens and herbs into the bottom edge of each sheet. Fold the part of the rice paper sheet closest to you over the ingredients just enough to almost cover. Fold in each side and roll up firmly. Place spring roll to the side on a damp tea towel and repeat until all spring rolls are made.
3. Slice spring rolls in half and serve with chilli lime dipping sauce (see below).

Chilli lime dipping sauce

1. Place chilli flakes and salt in a motor and pestle and grind together to a fine powder.
2. Add lime, fish sauce and sugar and muddle until sugar is dissolved. Keeps for 1 week in the fridge. If limes are not available or are not in season, simply substitute with lemons.