Thursday, November 29, 2012

Crispy Peking Duck & Vegetable Spring Rolls

I treated myself to these delicious Crispy Peking Duck & Vegetable Spring Rolls served with Thai sweet chile dipping sauce and pickled ginger when I last visited Michael's on East in Sarasota. Hot, succulent and delectably crispy, these Spring Rolls are made with Phyllo pastry and baked in the oven, for a leaner, healthier appetizer option than the usual deep fried recipes. Downright delicious and completely addictive, they're the perfect hors d'oeuvre whether you're hosting a large party or casual outdoor get together. They're easy to eat, easy to make, can be prepared in advance and best of all, barbecued Peking duck is easily available in Chinatown and most Asian grocery stores, such as T&T Market in Toronto. If duck ruffles your feathers, you can also substitute chicken, shrimp, pork or go completely vegetarian by adding some sautéed shiitake mushrooms, bamboo shoots and bean sprouts. 

Crispy Peking Duck & Vegetable Spring Rolls
Serves 4

1 lb barbecued Peking duck
1/3 cup rice vermicelli
1/2 cup green onions, finely chopped
1/2 cup cilantro, finely chopped
1 carrot, grated
1 tsp fresh ginger, finely grated
1/2 cup Napa cabbage, shredded
2 tbsp soy sauce
2 tbsp Hoisin sauce
1 package phyllo pastry
2 tbsp vegetable oil

Preheat oven to 375°F. Pull the duck meat apart and on a cutting board, julienne finely with the skin and place in a large bowl. Place the rice vermicelli in lukewarm water and soak for 5 minutes. Drain the noodles and mix with the duck meat. Add the chopped green onions, cilantro, ginger, carrot, cabbage and soy and hoisin sauce, mixing gently then set aside. 

Lay the sheets of phyllo pastry on cutting board, cut them in half and cover with a wet kitchen towel. Gently remove one sheet and place on a work surface, and brush with oil. Place 1/3 cup of duck mixture on the phyllo in a single line and roll, closing the ends. Brush lightly with oil and place on a baking sheet. Repeat until all the filling is finished. Place the spring rolls in oven for 15 to 20 minutes or until golden brown. Serve with store-bought Thai Sweet Chili Sauce or Asian Dipping sauce shown below.

Asian Dipping Sauce
Makes about 4 cups

1/2 cup soy sauce
1/2 cup lemon juice, freshly squeezed
1 cup rice wine vinegar
2 tbsp green tabasco sauce
1/3 cup lime juice, freshly squeezed
1 1/2 tbsp fresh ginger, finely minced
1 1/2 tbsp red onion, finely minced
2 tsp red Thai chillies, finely chopped
2 tsp cilantro, finely chopped

Whisk all ingredients together in a large bowl and set aside until ready to serve with the Spring Rolls.

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