Aromatic duck summer salad rolls recipe

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1pack of aromatic roast half duck

12 rice paper spring roll wrappers

1 head of Little Gem lettuce, shredded

½ cucumber, cut into matchsticks

½ carrot, cut into matchsticks

4 spring onions, thinly sliced

1 tbsp sesame seeds

Hoisin sauce

Shred the duck meat, discarding the bone. Warm the meat in the microwave for 30 seconds just so it’s not fridge-cold.
When you are ready to make the rolls, dip one of the rice paper wrappers in a bowl of hot water, moving it around for about 10-15 seconds until soft. Drain on a clean, dry tea towel.
Place the rice paper on a board. Along one edge of the wrapper, add a small line of shredded lettuce, cucumber, carrot, spring onions, shredded duck, a sprinkling of sesame seeds and a drizzle of hoisin sauce. Lift the edge nearest to you and pull gently over the filling. Holding the filling in position with your fingers, start rolling up tightly. When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed. Keep on rolling tightly until completely rolled up.
Repeat with the remaining rice papers and fillings, dipping each rice paper wrapper in the hot water beforehand.
To serve, cut the rolls in half on the diagonal. Serve with extra hoisin sauce for dipping.

Per summer roll: 177kcals, 4.9g fat (1.3g saturated), 21.8g carbs (1.6g sugars), 11g protein, 1.3g fibre, 0.289g sodium

Aromatic duck summer salad rolls