Duck Spring Rolls With Peanut Sauce


Serving Size {40 Servings}


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


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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 }


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