Smoked Duck and Mango Spring Rolls

Alan Coxon rustles up a real feast of lip-smacking flavours in these light, duck-filled rolls with spicy vinaigrette
By Alan Coxon
Smoked Duck and Mango Spring Rolls
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

For the spring rolls

  • 1 smoked duck breast
  • 4 large leaves lettuce
  • 50 g thin rice vermicelli noodles
  • 175 ml warm water
  • 8 discs rice paper, 20cm diameter
  • 1 large carrot, grated
  • 2 mango, peeled and thinly sliced
  • 125 g bean sprouts
  • 1 tbsp basil
  • 1 tbsp mint leaves

For the vinaigrette

  • 2 stalks lemongrass, roughly chopped
  • 6 lime leaves, (optional)
  • 1 head garlic, cut in half
  • 1 tbsp red chilli paste
  • 2 tbsp fish sauce
  • 250 ml mirin, (Japanese rice vinegar)
  • 250 ml lemon juice
  • 50 g sugar
  • 1/2 tbsp cornflour
  • 2 tbsp water
  • bunches coriander, roughly chopped

Method

1. Skin and thinly slice the duck.

2. Remove the central rib from the lettuce leaves and cut them in half.

3. Soak the vermicelli in the water for about 15 minutes, drain and set aside.

4. To assemble the spring rolls, dip a sheet of rice paper in water for 30 seconds until pliable and transfer to a work surface covered with a damp tea towel.

5. Leaving a 2.5cm border of rice paper at the bottom, arrange 2 tablespoons of vermicelli, 1 tablespoon grated carrot, 2 slices mango, 2 slices duck and a few pinches of bean sprouts, basil and mint on the paper.

6. Fold up the bottom 2.5cm border of rice paper to enclose the filling. Fold in the right, then the left edges of the rice paper. Continue folding to make a tight cylinder.

7. Transfer to a serving platter and cover with damp kitchen paper, until ready to serve. Repeat this process with each spring roll until all the rice paper is used up.

8. Combine the lemon grass, kaffir lime leaves (if using), garlic, red chilli paste, fish sauce, rice wine vinegar, lemon juice and sugar in a saucepan. Bring to the boil and simmer for 15 minutes.

9. Stir the corn flour and water together to make a smooth paste and whisk it into the vinaigrette, stirring continuously. Remove from the heat and cool completely. Stir in the chopped coriander.

10. Just before serving, cut the spring rolls in half and serve the vinaigrette as a dipping sauce.

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