• Place duck breasts in a large zip lock bag. Add the marinade and seal. Leave to marinade in refrigerator for at least 30 minutes
• Remove the breasts from the bag and discard remaining marinade. Heat a large non-stick saute pan over medium-low heat
• Place the breasts in the pan and cook for 5-6 minutes then turn over to cook for a further 5-6 minutes or until the breasts are medium rare. Set aside and let rest for 7-10 minutes
• Meanwhile make the dipping sauce
• To assemble the rolls, thinly slice the duck breasts. Soak one wrap in warm water for about 10 seconds or until just starting to soften
• Lay the wrap on a work surface and place a small handful of vermicelli in a row on the bottom third of the wrap. Top with carrot, daikon, cucumber, spring onions and 3 slices of duck
• Roll up from the bottom one time over then fold over the sides. Place a mint leaf on the wrap just above your first roll. Finish rolling to enclose the filling. Continue assembling rolls using all ingredients
• To serve, place oak leaf lettuce on a platter, top with rolls and serve with a bowl of the dipping sauce and lime wedges

Dipping Sauce

• Meanwhile make the dipping sauce by placing all of the sauce ingredients into a small bowl and whisk to combine. Set aside