Rice Paper Rolls

Ingredients

• 300 g duck breast fillet
• 2 tbsp white wine or sherry
• Salt
• 2 tbsp Cornstarch
• 0.5 yellow bell pepper
• 0.5 red bell pepper
• 40 g pickled red bell peppers (canned)
• 40 g leek
• 10 g fresh ginger
• 2 cloves garlic
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• neutral oil
• 20 rice paper sheets
• pepper (ground)

Instructions

1. 1.

   Wash the meat, pat dry, remove fat and cut into about 0.5 cm cubes. Mix 1 tbsp rice wine with a pinch of salt. Whisk 1 tbsp cornstarch with a little water until smooth and combine with the rice wine. Pour over the duck meat and toss repeatedly. Wash, dry, seed, and slice the yellow and red bell peppers into fine strips. Drain the pickled peppers, let them drip, then finely chop. Clean and dice the leek. Peel and finely mince ginger and garlic. Stir the remaining cornstarch with a little water and mix with the rest of the rice wine. Add sugar, 1 tbsp soy sauce and rice vinegar and stir in.

2. 2.

   Heat 2 tbsp oil in a pan and brown the duck meat on all sides. Add ginger and garlic and cook for 1 minute. Add fresh and pickled peppers and stir briefly. Pour in the prepared rice wine-soy sauce mixture and simmer for another minute. Stir in the leek. Season with remaining soy sauce, salt and pepper.

3. 3.

   Dip rice paper sheets in cold water until pliable. Place 1–2 tbsp of filling on each sheet, fold in the sides and roll tightly. Serve with raw vegetables.