80g mixed sliced vegetables: carrots, cabbage and leek
40g of pre-cooked noodles
salt and pepper
Dressing
475ml orange juice
120ml white wine vinegar
1 tsp Dijon mustard
1 tsp chopped garlic
30ml olive oil
Garnish
finely chopped mango, tomato and spring onions
Information
Thai cuisine draws influence from the Chinese and the use of duck is probably one of the best examples. When done properly the spring rolls should provide a nice crisp crunch followed by soft, tender duck breast.
Time
Approx 45 minutes
Instructions
Prepare spring rolls by combining equally divided amounts of chopped duck breast with mixed vegetables, noodles and salt and pepper.
For each spring roll use 3 sheets of spring roll wrapper making sure both ends are tucked in so that the filling is securely contained inside
Deep fry until golden brown.
Cut spring rolls in half and place on plate. Garnish with mango, tomato and spring onions and pour over dressing.
Courtesy of: Chef Tummanoon, Executive Chef at the Boathouse on Phuket Island, Thailand. To read more about Chef Tummanoon please see our friends page
