- 4 large skinless duck breasts
- 100ml Kikkoman Honey & Soy Marinade & Stir Fry Sauce
- 12 rice paper wraps (21cm)
- 50g rice vermicelli, softened as per pack instructions
- 1 carrot, peeled and finely grated
- 1/2 daikon, peeled and finely grated
- 1/2 continental cucumber, julienned
- 2 spring onions, julienned
- 12 Vietnamese mint leaves
- Lime wedges to serve
Dipping Sauce- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 80ml hoisin sauce
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- Juice of ½ lime
| - 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
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