Duck Spring Rolls With Dipping Sauces

Ingredients

• 6 spring roll wrappers (wrappers)
• 6 sage leaves
• 6 basil leaves
• 6 cilantro leaves
• 6 slices zucchini, thinly sliced on a mandolin paper 2 x 4, steamed till tender
• 6 slices sweet potatoes, sliced on a mandolin paper thin 2 x 4, steamed till tender
• 2-3 ounces cooked duck, sliced thinly into 6 portions

Sauces

Rhubarb Cherry sauce

• 1 teaspoon balsamic vinegar
• 1/4 cup chopped rhubarb
• 1/4 cup cherry preserves
• 1 teaspoon orange zest

garnish

• 1 teaspoon sliced scallion

Peanut Sauce

• 1 tablespoon water
• 1 tablespoon peanut butter
• 1 teaspoon soy sauce or fish sauce
• 1/2 teaspoon sesame oil
• 1 pinch chili pepper flakes

garnish

• 1 Thai peppers, diced finely (use as much or little as you like)

Directions

1. 1

   Heat in a saucepan all Rhubarb Cherry sauce ingredients for 5-10 minutes till rhubarb is tender.

2. 2

   With a hand blender blend till smooth.

3. 3

   Place in a small bowl garnished with scallions.

4. 4

   Set aside.

5. 5

   Heat all peanut sauce ingredients till blended about 30 seconds in the microwave.

6. 6

   Place in small bowl and garnish with peppers.

7. 7

   Set aside.

8. 8

   In a bowl of room temperature water soak spring rolls to soften.

9. 9

   Lay them on work surface place on each herbs following with rest of ingredients off center.

10. 10

    Then roll, bring sides in, then roll to seal.

11. 11

    Like you would do an egg roll.(The rice paper rounds are delicate once they’re soaked and softened for use, so be prepared to tear a few in the process of wrapping before you really get the hang of it. Once you’ve figured out exactly how much filling your wrappers can handle, however, making the rolls will be easy.).

12. 12

    Slice each in half on an angle, place the spring rolls cut side up.

13. 13

    Serving along with sauces.