2 Peking flavoured duck breasts
¼ cup coriander, finely chopped
¼ cup spring onions, finely chopped
1 red chilli, finely diced
4cm knob ginger, peeled and finely diced
1 clove garlic, finely diced
1 lime, juiced
1 tbsp fish sauce
¼ cup light soy
3 tsp reserved dressing from Peking duck tray
10 sheets of rice paper sheets
1 shallow bowl cool water
¼ cup deep-fried shallots
2 cups wombok cabbage, shredded
1 bunch coriander
2 spring onion, sliced finely
1 cucumber, sliced into matchsticks
Thinly slice cooked duck breasts.
In a small bowl mix all of the ingredients for the dressing.
Dip 1 sheet of rice paper into a shallow bowl of cool water. Once softened, place on a board, sprinkle with deep-fried shallots. In the centre of the rice paper place sliced duck, wombok, coriander, spring onion and cucumber. Roll the rice paper over to enclose.