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Preparation Time : 10
Cook Time : 5
Total Time : 15
6 spring roll wrappers (wrappers)
6 sage leaves
6 basil leaves
6 cilantro leaves
6slices zucchini , thinly sliced on a mandolin paper 2 x 4, steamed till tender
6slices sweet potatoes, sliced on a mandolin paper thin 2 x 4, steamed till tender
2 -3ounces cooked duck, sliced thinly into 6 portions
1teaspoon balsamic vinegar
1⁄4 cup chopped rhubarb
1⁄4 cup cherry preserves
1teaspoon orange zest
1teaspoon sliced scallion
1tablespoon peanut butter
1teaspoon soy sauce or 1 teaspoon fish sauce
1⁄2 teaspoon sesame oil
1pinch chili pepper flakes
1 Thai peppers, diced finely (use as much or little as you like)
Heat in a saucepan all Rhubarb Cherry sauce ingredients for 5-10 minutes till rhubarb is tender.
With a hand blender blend till smooth.
Place in a small bowl garnished with scallions.
Heat all peanut sauce ingredients till blended about 30 seconds in the microwave.
Place in small bowl and garnish with peppers.
In a bowl of room temperature water soak spring rolls to soften.
Lay them on work surface place on each herbs following with rest of ingredients off center.
Then roll, bring sides in, then roll to seal.
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.).
Slice each in half on an angle, place the spring rolls cut side up.
Serving along with sauces.
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