A few years ago, I took a cooking class from First Class Cooking and learned to make fresh spring rolls. I was hooked. They are super simple to construct, make for a quick and healthy dinner, and can be easily tweaked depending upon what’s in your fridge. The only tricky part is finding the rice paper wrappers (I found mine at Nijiya Market in Japantown), as most corner grocery stores don’t carry them. But one package will last you a long time, so if you score a bag you’ll be set for several meals worth of roll making. Since I had some duck breasts in my freezer, courtesy of a recent Kele hunting session, I decided to use them in my latest installment of spring rolls.
Makes 10-12 rolls.
4 duck breasts
Salt and pepper
2 scallions, green and white parts, finely chopped
1 carrot, julienned
3 garlic cloves, minced
1 tablespoon grated fresh ginger
½ teaspoon chili garlic paste
½ tablespoon sesame oil
1 tablespoon sesame seeds
Salt and pepper
Lettuce
Rice paper wrappers
Heat a skillet over medium-high heat. Lightly salt and pepper your duck breasts then place them in your skillet once hot. Sear for 1-2 minutes on each side. Duck can easily be overcooked so keep a close eye on it. Once cooked, let cool then cut into bite-sized pieces. Set aside.
In a medium bowl, mix scallions, carrot, garlic, ginger, chili paste, sesame seeds, salt and pepper. Once mixed, add in duck and toss to combine.
Fill a large bowl – wide enough to fit your wrappers – with hot water and submerge your first wrapper for 30 seconds, until soft. Lay out on a flat surface, then lay down a line of lettuce in the middle of the wrapper and add a handful of your filling atop, leaving about a half inch on each end. Fold it like you would a burrito. Repeat the process until you are out of filling, then cut each spring roll in half. Serve with your favorite dipping sauce (I ate them plain this time, since I’m currently not eating sugar, which is in about every delicious dipping sauce!).
{ 1 comment }
nice post. thanks.
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