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)
- Take each rice paper and lay into lukewarm water until transparent, for about 30 secs
- Remove and pat dry, lay ingredients longways and roll.
- 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.