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Method :
Half fill a large bowl with warm
water and a second bowl with cold water. Dip each wrapper into the warm
water for 10 seconds and then into the cold water. Drain on paper towels and stack on
a serving plate with greaseproof paper between each wrapper. Remove any remaining bones from
the duck and shred the meat. Place in a serving dish. Cut the cucumber in half
lengthways and scrape out the seeds. Cut the cucumber into 1 cm x 6 cm
strips. Place in a serving dish. Put the bean sprouts in a separate
serving dish.
Combine the sauce ingredients and
place in a small dish. Invite your guests to assemble
their rolls at the table. To assemble, spread a little sauce
onto the rice paper wrapper, then arrange the filling ingredients on
the top half of the wrapper. Fold over the bottom edge then
roll up, tucking in the sides. Chinese roast duck is available from
Chinese barbecue outlets. Ready to eat in 20 minutes.
Serves 4-6
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