This spring roll is a personal favourite, and I have taken it around the world with me.
It's been on menus in Sydney, Narromine, North Queensland, Dubai, Thailand, Kazakhstan and now here in Vietnam.
It's simple and sexy.
Clean, neat Asian flavours with richness of Peking Duck and the depth of fresh Kaffir Lime Leaf.
The secret is in cooking the filling quickly in a hot wok, and not letting it get too moist, wet or sloppy.
Everything must be ready, by your side, including a cold, clean, dry tray to cool the mix on as soon as it is finished cooking.
Peking duck meat – with skin on (remove all bones and slice.
Kaffir lime leaf – very thin julienne or finely diced
Coriander stalk with leaves, freshly chopped, rough, with a sharp knife
Glass noodles or vermicelli, soaked, cut
Spring onion, chopped (white and lower green part)
Black pepper, freshly and roughly crushed. (From Phu Quoc or Kampot if you want to be really fussy about it)
Plain Oil, for stir frying. Vegetable, peanut, palm, corn, sunflower, cottonseed, canola are all fine
Organise your ingredients around you, and have a clean, cold tray ready for emptying the hot duck noodle mix onto after finishing.
Fire up the wok, add a little oil, then fry the duck and noodles. (make sure noodles are dry / well drained after soaking and preparing)
Quickly add the kaffir lime, pepper, coriander and spring onion.
Season to taste with fish sauce, and be sure to do all of this at high heat, with minimum liquids.
Turn out immediately onto the cooling tray, spread evenly and flat, then cool in the chiller.
After the mix is cool, roll the spring rolls in Chinese / Thai / Singapore style spring roll pastry
Just like the seafood spring roll recipe these have to be fried in hot oil, at 180 degrees C until golden.
Unlike the fish spring rolls, these can be made in bulk and frozen ahead of time.
They are great to eat, and always a pleasant, flavourful surprise. The quality of the Peking Duck has a big impact, and always be sure to use the skin which has a great flavour.
I normally serve these with chilled sour cream, and a nice date chutney or mango chutney stewed with cinnamon sticks, cloves, onions and kaffir lime. A dab of both with each bite is a taste, texture and temperature sensation.