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Ingredients
- 100ml vegetable oil
- 1 large leek, washed and finely sliced
- 3 medium carrots, grated
- 1 Peking duck, breast and leg meat finely sliced *
- 3 handfuls coriander leaves, washed
- 1 handful mint leaves, washed
- 1/2 cup oyster sauce
- 20 rice papers, large
Method
Heat oil in a saucepan and cook leek over a medium heat until soft, about five minutes. Add carrot and cook a further five minutes. Remove from heat and stir through duck, coriander, mint and oyster sauce. Place rice paper in a large bowl of warm water a couple at a time to soften. Spread out on a dry tea towel and place a few tablespoons of duck mixture in the centre, fold over edges and wrap up (see tip). Serve as a canape, entree or even as part of a banquet.
Makes 20
