Bobby Chinn’s Spring Roll

  • For the spring roll
  • Thigh meat from 1 duck
  • 1 cucumber, thinly sliced
  • 1 carrot, thinly sliced
  • Fresh chopped mint leaves
  • Few pieces of Vietnamese Gai leaves
  • 8 rice paper wrappers
  • For the dipping sauce
  • Nuoc cham (fish sauce)
  • Vinegar
  • 2 garlic cloves, finely chopped
  • 1 chilli, finely chopped
View metric measurements

Fry the thigh of the duck and browned it till crispy and browned.

Slice the duck into thin slices and set it aside.

Slice up the cucumber, carrots. Add in fresh mint leaves and mix it well.

Fill a large bowl with warm water. Dip one rice wrapper into the water for one second to soften. Lay the wrapper flat on the table.

Take a small handful of the mint leaves, cucumber, carrots and thinly sliced duck meat and leave it in the centre of the rice wrapper. Fold in the sides, tightly rolled the rice wrapper together.

Repeat with the rest of the ingredients.

Serve with the dipping sauce.

Rule the Kitchen with More Recipe Faves

Clear Soup with Roast Duck and Crispy Herbs
Clear Soup with Roast Duck and Crispy Herbs
Now playing...
2:00
Clear Soup with Roast Duck and Crispy Herbs
Clear Soup with Roast Duck and Crispy Herbs
Time
20
Serves
4
Difficulty
Easy
Pan-fried-Honey-Orange-Duck
Pan-fried Honey Orange Duck
Time
15
Serves
4
Difficulty
Easy
Trio of Spring Rolls with Dipping Sauce
Trio of Spring Rolls with Dipping Sauce
Time
-
Serves
-
Difficulty
Hard
Spicy-Cauliflower-Stir-Fry
Spicy Cauliflower Stir-Fry
Time
5
Serves
4
Difficulty
Easy
Cinnamon pecan twists
Cinnamon pecan twists
Time
20
Serves
-
Difficulty
Easy