Bobby Chinn’s Spring Roll
- Preparation Time15 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
For the spring roll
Thigh meat from 1 duck
1 cucumber, thinly sliced
1 carrot, thinly sliced
Fresh chopped mint leaves
Few pieces of Vietnamese Gai leaves
8 rice paper wrappers
For the dipping sauce
Nuoc cham (fish sauce)
Vinegar
2 garlic cloves, finely chopped
1 chilli, finely chopped
Fry the thigh of the duck and browned it till crispy and browned.
Slice the duck into thin slices and set it aside.
Slice up the cucumber, carrots. Add in fresh mint leaves and mix it well.
Fill a large bowl with warm water. Dip one rice wrapper into the water for one second to soften. Lay the wrapper flat on the table.
Take a small handful of the mint leaves, cucumber, carrots and thinly sliced duck meat and leave it in the centre of the rice wrapper. Fold in the sides, tightly rolled the rice wrapper together.
Repeat with the rest of the ingredients.
Serve with the dipping sauce.
