Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 spring roll wrappers (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
- =
Directions
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.