Marinade duck breast with 1 tbsp (15 mL) seasoning and vegetable oil for 2 hours.
These rolls are fresh in ingredients and flavour! A great option for a party appetizer on hot summer days.
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Ingredients
Marinade duck breast with 1 tbsp (15 mL) seasoning and vegetable oil for 2 hours.
In a bowl, combine Mirin, rice vinegar, mayonnaise and remaining 1 tbsp (15 mL) seasoning to make a dipping sauce. Set aside.
Grill duck bread to medium (140°F/60°C) and rest for 20 minutes before slicing.
Combine all julienne vegetables in a bowl and add ¼ cup (50 ml) of the dipping sauce; mix until well blended. Cover and reserve.
Immerse one rice paper at the time in warm water and let stand until very pliable, about 45 seconds.
Place sheet on a clean dry work surface and arrange about ¼ cup (50 mL) of julienne vegetables with Asian dressing in a horizontal line across bottom, leaving a 1-in (2.5 cm) border on bottom edge and on each side. Top with 2 slices of duck breast.
Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
Just before serving, with a serrated knife, cut rolls in half diagonally. Serve with remaining dipping sauce.
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