You have to try these amazing, duck spring rolls recipe, wrapped with mustard greens! They are absolutely to die for!Here is a great take on a spring roll appetizer that can be altered in any numerous ways depending on your diet and tastes. I decided to use mustard greens that had overgrown in the garden as the wrapper instead of rice paper. Feel free to use the rice paper instead of the greens. This recipe is utilizing the leftover duck meat that I roasted from a previous recipe and simply rolling it up with vegetables and herbs with two classic thai sauces; peanut sauce, and sweet chili sauce. Here is the recipe I hope you enjoy it!
Duck Spring Rolls Wrapped in Mustard Greens
Spring Roll Slaw
- 1/2 head green cabbage (julienned)
- 1 cup carrot (julienned)
- 1 cup jicama (julienned)
- 2 whole radish (julienned)
- 1/3 cup green onions (chopped)
- 1/3 cup cucumber (julienned)
- 3 tbsp each cilantro, thai basil, mint (chopped)
- 2 cups duck (roasted)
- 16 large mustard greens or swiss chard (blanched)
Sweet chile sauce
- 1 cup rice wine
- 2/3 cup sugar
- 2 tbsp sambal
- 1/2 cup peanut butter (creamy)
- 1/2 cup water (warm)
- 1 tbsp sriracha
- 2 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1 tbsp cilantro (chopped)
- 1 tbsp mustard flowers
How to make the slaw
I like to cut the cabbage around the outside leaving the core ( think of cutting an apple around the core, not through the middle, four slices and your left with a square looking core) Take all the julienned vegetables, green onions and place into a bowl, add salt. Set aside until ready to assemble
How to make chile sauce
In a small pot add rice wine vinegar and sugar. Bring to a boil and turn down to a simmer. Cook for 7 minutes and then turn off the heat. Add your sambal and cool.
How to make peanut sauce
Place all the ingredient in a bowl and mix well with a whisk until completely smooth. Adjust the seasoning if need be.
How to make spring rolls,
Take your large blanched mustard greens and place it onto a cutter board. Place a hand full of vegetables into the center of the spring roll along with the chopped duck meat. Roll the bottom of the mustard green up over the veggies and pull both sides into the middle.
Then roll the spring roll tight all the way up to the top of the leaf, until you have a tight spring roll. Continue until all are rolled. The cut in 2 or 3 slices depending on how long your rolls are. Add a dot of sriracha on top of each piece. Place a little peanut sauce on the bottom of the plate. Then add the sweet chili sauce. Place the spring rolls down on to the plate and top each one with mustard flowers.