Duck, Orange & Mint Rice Paper Rolls
- 2 teaspoons vegetable oil
- 380g duck breast fillets
- 2 x 145g Vietnamese Spring Roll Hoisin Kit
- 2 oranges
- 2 large green oak lettuce leaves
- ¼ cup mint leaves
Heat oil in a non-stick frying pan over medium-high heat. When hot, add duck breasts, skin side down and cook for 3 minutes or until golden and crisp. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cool. Thinly slice.
Prepare noodles as per packet instructions. Remove skin and pith from oranges. Cut segments from oranges. Dip rice paper sheets, 1 at a time in warm water. Place on a chopping board. Place noodles, lettuce, duck slices, orange segments and mint leaves onto noodles. Fold sides of rice paper over filling and roll enclosing filling. Repeat with remaining rice paper sheets. Serve with the hoisin dipping sauce and scattered with extra mint leaves.