Duck and mango finger rolls
( MAKES 8 )
Photo by Annabel Langbein Media
I like to leave one end open so you can see the fillings. I make them with roast duck from an Asian grocer. I ask to have the bones and neck packed separately, and boil them with ginger and spring onions, a strip of orange zest, a splash of soy sauce and sesame oil for a wonderful broth that I top with wilted bok choy and any meat from the duck bones and serve over rice noodles.
- Fill a large, shallow bowl with hot water. Wet a clean tea towel, squeeze out excess water and spread on a clean bench. Dunk a rice paper wrapper into the water for 1-2 seconds, remove at once, shake off excess water and place on the damp tea towel. It will soften to a pliable texture.
- Fold down the top third of the rice paper to create a straight edge. Spread a little oyster sauce vertically down the centre and lay a little duck on top, exten-ding it a little above the folded top edge and leaving a third of the paper clear at the bottom. Top with spring onion, mango and watercress or rocket.
- Fold the bottom of the paper up to enclose the filling at the base, then roll up as tightly as you can from left to right. Repeat with the remaining ingredients to make the rest of the rolls. Serve with dipping sauce.
More fresh spring rolls from Annabel
These are just three of the clever Springboard Recipes in Annabel's new book Essential Annabel Langbein (Annabel Langbein Media, $65), a beautiful compendium of more than 650 of her best-ever savoury recipes and cooking tips. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.