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Spring rolls with glass noodles, duck breast and red onion

A Vietnamese specialty that not only looks fantastic, but also tastes absolutely delicious.With all its fresh ingredients in bright colors, an absolute enrichment for spring.

Ingredients

1units.packrice paper (22 cm)
40gglass noodles
70gDuck breast
1units.centimeterGinger
0.5Cucumber
1Chives
0.5gMint
2Spring onion
20gBean sprouts
1Garlic clove
0.5gCoriander
30gRed onion
pinch of sambal

Preparation

  1. Cut the cucumber, spring onion, and red onion into fine julienne strips and finely chop the garlic, ginger, and herbs.
  2. Place the glass noodles in a bowl and pour boiling water over them.
  3. Let stand for about 5 minutes and then drain the noodles.
  4. Fry the duck on the skin side and briefly on the fat side. Finish cooking in the oven at 150°C until a core temperature of 62°C is reached.
  5. Let the duck breast rest. Cut the duck breast to the desired size.
  6. Fry the sambal with the garlic in a little oil and add the remaining ingredients.
  7. Stir well and then chill.
  8. Soak the rice paper in warm water for about 30 seconds to 1 minute. Remove from the water and let drain on a clean tea towel.
  9. Spread the filling in the center, leaving the ends free, and fold one side of the rice paper lengthwise over the filling.
  10. Then fold in the short sides and roll up tightly.