Ingredients
- 6 spring roll wrappers
- 6 sage leaves
- 6 basil leaves
- 6 cilantro leaves
- 6 slices zucchini, thinly sliced on a mandolin paper 2 x 4,steamed till tender
- 6 slices sweet potatoes, sliced on a mandolin paper thin 2 x 4,steamed till tender
- 2 – 3 ounces of cooked duck, sliced thinly into 6 portions
Make it step by step
- Heat in a saucepan all rhubarb cherry sauce ingredients for 5 – 10 minutes till rhubarb is tender.
- With a hand blender blend till smooth.
- Place in a small bowl garnished with scallions. Set aside.
- Heat all Peanut sauce ingredients till blended.
- Place in small bowl and garnish with peppers.Set aside.
- In a bowl of room temperature water soak spring rolls to soften.
- Lay them on work surface place on each herbs following with rest of ingredients off center.
- Then roll, bring sides in, then roll to seal. Like you would do an egg roll.
- Slice each in half on an angle, place the spring rolls cut side up.
- Serving along with sauces.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.