Duck Spring Rolls With Peanut Sauce

Ratings

Serving Size {40 Servings}

Ingredients


Peanut Sauce:


1 Cup Roasted Peanuts


1/4 Cup Peanut Oil


1/4 Cup Minced Garlic


1 Tbsp Chili Paste


1/3 Cup Tomato Paste


2 1/4 Cup Water


1 Jalapeno Pepper, chopped, seeded


2 Tsp Sugar


1/4 Cup Peanut Butter


1 Cup Hoisin Sauce


3.5 oz Somen Noodles (do not use seasoning)


10 ea Rice Paper or Spring Roll Skins


1 1/2 Cups Maple Leaf Farms Duck Meat, fully cooked, thinly sliced


20 ea Boston Lettuce Leaves, washed, patted dry, tough rib removed


1 Cups Finely Shredded Carrot


2 Cups Fresh Bean Sprouts


2 Cups Mint Leaves


2 Cups Chopped Cilantro


2 Bunches Chives


10 ea Chinese Chives

Directions

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Peanut sauce: 1. Finely grind peanuts, stopping before it becomes a paste.


2. Heat oil over medium flame. Add garlic and cook until golden. Add tomato and chili pastes, continue to cook for 2 minutes. Raise heat, add water, jalapeno, sugar, peanut butter, and hoisin sauce and bring to a boil. Reduce heat to simmer mixture for 3 minutes. Remove from heat and set aside.


Spring Rolls: 3. Cook noodles in salted water for 3 minutes. Drain. DO NOT RINSE NOODLES. Set aside.


4. Soak rice paper in warm water until softened. Do not leave in water too long; rice paper will become too soft. Place softened paper on a cotton tea towel.


5. Divide lettuce, noodles, duck chives, carrots, sprouts, mint and cilantro evenly among the ten rice wraps. Place on bottom 1/3 or rice paper, leaving a one-inch border. Roll 1/2 way up into a tight cylinder and fold in both sides. Continue rolling until filling is completely sealed. Refrigerate until service.


6. Garnish with Chinese chive and serve with peanut sauce.



Reviews  { write a review }

Anonymous

Fabulous, my children love these and there's no frying.