Recipe Sections
Makes 20
3 Luv-a-Duck Peking Duck Breasts, shredded
1/2 cup round leaf mint
1/2 cup Thai basil leaves
1/2 cup coriander leaves
20 rice papers (16cm round)
1 cucumber, peeled and thinly shaved
8 spring onions, trimmed and cut into julienne (matchsticks)
100g fresh enoki mushrooms (remove the woody base from the stems and discard base)
Hoisin sauce
Dipping sauce:
2 tbsp grated palm sugar
1 tbsp lime juice
1 1/2 tbsp fish sauce
1. For dipping sauce combine all ingredients and 1/4 cup water and stir until dissolved.
2. Combine herbs in a bowl.
3. Soak the rice paper wrappers in warm water for 5-10 seconds separately, place on a damp tea towel then scatter a pinch of the herbs on the wrapper in a line at 12 o"clock leaving a 2cm border. Over the top in the line, place the cucumber, spring onions and duck. Drizzle a slight amount of hoisin over top. Place some enoki mushrooms to cover with the heads at top edge so that when rolled they will be poking just out the top.
4. Fold bottom edge up over the filling, tuck in one side and then roll firmly. Place on a tray and cover with a damp tea towel until ready to serve.
5. Serve with dipping sauce.