Thai Duck Rolls Recipes

THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)

Steps:

• Gather the ingredients.
• Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
• Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
• Then form the rolls.
• Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
• Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
• Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
• Fold the sides of the wrapper over the ingredients, then bring up the bottom.
• Tuck the bottom around the ingredients and roll to the top of the wrapper.
• To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
• To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
• Eat with your fingers; keep lots of napkins nearby.
• Gather the ingredients.
• In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
• When near boiling, reduce heat to low, stirring until sauce thickens.
• Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
• The sauce can be served warm or cold.

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE

Steps:

• In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
• Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
• To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)

Steps:

• Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

VIETNAMESE SPRING ROLLS

Steps:

• For the filling: Preheat a 14-inch cast-iron pan over medium-high heat and add the oil. Sprinkle the ground duck with salt and pepper, then add to the heated pan. Allow the ground duck to brown all over, about 5 minutes. Add the carrots, green cabbage, onions and mushrooms to the same pan. Cook the vegetables down until most of the liquid is removed and the cabbage is a light brown color, about 10 minutes. Add the soy sauce and stir to combine. Turn off the heat and fold in the basil, cilantro and mint. Pour the filling onto a sheet tray and allow to cool for 5 minutes at room temp, then refrigerate until completely cool.
• Preheat the oil in a deep-fryer to 375 degrees F.
• Place 2 sheets spring roll pastry on a work surface on top of each other with a pointed end facing you. Place 1/3 cup filling in the middle of the spring roll pastry sheet. Dip 1 finger in a small bowl of water and run along the edge of the spring roll pastry sheet. Fold in the sides to meet in the middle over the filling. Fold up the bottom point over the filling, then tuck to tighten the roll and roll the wrapper towards the top point. Place seal-side down on your work surface, then cover with a damp towel and repeat the process until all the springs rolls and filling are gone. Fry, in batches, until golden brown, 6 to 8 minutes. Drain on a wire rack-lined sheet tray.
• For the nuoc mam: Add the water, sugar, lemon juice, lime juice, fish sauce, vinegar, chile flakes, garlic and serranos in a medium bowl and whisk to combine. Set aside until ready to serve.
• When cool enough to handle, cut each fried spring roll wrapper into thirds on the diagonal with a serrated knife. Build a platter of lettuce cups, bean sprouts, Fresno, peanuts, lime wedges, Thai basil leaves, cilantro leaves and mint leaves. Serve with the nuoc mam.

THAI SPRING ROLLS

Steps:

• Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
• Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.

THAI DUCK SALAD (YUM PHET)

Steps:

• In a large bowl, squeeze the juice of the limes.
• Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
• Add sugar and red chili powder. Mix well for 1 minute.
• Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
• Optionally, add tomatoes and cucumber and mix well.
• On a plate, place the lettuce so they form a bed.
• Transfer the duck salad to the plate.
• Optionally, sprinkle top with cashew.

THAI SPRING ROLLS FROM QUICK & EASY THAI RECIPES

Steps:

• To Make the Sauce:.
• Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
• To Make the Spring Rolls:.
• Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool.
• Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
• Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.

THAI STYLE DUCK LEGS

Steps:

• Cut the legs into 4, cutting through the joint and season with salt and black pepper. Heat the oil in a pan and brown the duck pieces either side. Add the curry paste, stir in and warm over a low heat for a few minutes. Add the curry powder, chicken stock and coconut milk. Bring to the boil. Lower the heat to a simmer. Cover with a lid and cook for around 35 minutes until the duck is tender. Stir in the fish sauce, lime juice and palm sugar. Just pop the halves of the lime in the curry too just to infuse and season the sauce. Simmer for 5 minutes. Add the broccoli, rice noodles, Spring onions and chopped basil. Simmer for another 5 minutes, broccoli should be al dente. Taste and season as required. Serve up either in a bowl or a plate using a soup spoon to make sure you scoop up all the Thai curry broth. Indulge & Enjoy

THAI DUCK ROLLS

Steps:

• Roast the Duck Preheat the oven to 375 degrees F. Season the duck breast with salt and pepper, place on 12-inch square of tinfoil, and fold the edges in tight pleats to seal. Place the square on a baking sheet and cook for about 30 minutes. Remove the duck from the foil and set aside. When it is cool, cut the duck breast into 1-inch julienne pieces. Assemble the rolls Fill a bowl with warm water and dip one sheet of rice paper into it, holding it there until the sheet is pliable. Place it on a cutting board and at the end closest to you, layer some romaine lettuce, basil, mint, cucumber, and duck breast. Roll it up like sushi, tucking in the ends and rolling tightly. Place it seam-side down on a plate and repeat with the next three rolls. Make the Dipping Sauce To make the dipping sauce, bring the vinegar and sugar to a boil in a saucepan over medium-high heat, and cook it for 2 minutes to reduce. Remove from heat and stir in the chili paste. Slice each duck roll into four pieces and serve with the dipping sauce. Source: Hors D'Oeuvres by Gillian Duffy ISBN 0-688-14721-6 Page 15