Oriental Duck Rice Paper Wraps with Hoisin Sauce Dip

3 x Spring Roll Wrappers – Rice paper (use how many you like)

6 slices cooked duck (I used my fav from Rannoch Smokery)

Cucumber strips no skin

Kalette leaves (1 per roll) chopped – or you can use Kale

Hoisin Sauce (I used blue dragon – my fav)

1. Take each rice paper and lay into lukewarm water until transparent, for about 30 secs  
2. Remove and pat dry, lay ingredients longways and roll.  
3. Trim ends and serve with some Hoisin sauce.  Yummy.

Of course you could put anything in these wraps, prawn and sweet chilli is another favourite.