Fresh wild summer-spring rolls

I love refreshing and colourful meals in the summer. Here's a recipe for wild and vegetable-packed Vietnamese summer rolls served with a peanut sauce. You can use whatever you like. Here's my favorite filling combination.

Ingredients

Fresh spring rolls (4-6 spring rolls per person)

• Duck breast, pheasant or rabbit 

• Thin rice noodles

• Cabbage, thinly sliced

• Carrot

• Green onion

• Coriander

• Mango

• Sugar peas

• Peanuts

• Peanut Butter

For the peanut sauce:

• 100 gr peanut butter, unsweetened

• 2 tablespoons low-sodium soy sauce

• 2 tbsp. brown sugar

• 2 tbsp fresh lime juice

• 1 clove garlic, pressed

• 2-4 tbsp water

Procedure

Preheat the oven to 200 °C. Score the skin of the duck breast with a sharp knife and season with salt and pepper. Place the breast skin-side down in a non-stick frying pan over a medium heat. Fry the duck breast for about 4 minutes, then turn it over and fry for 2 minutes. Transfer the breast to the oven for a further 5 minutes. Remove the meat and allow to rest for 10 minutes before serving.

Meanwhile, prepare the peanut butter sauce. Mix all ingredients except water. Whisk until everything is completely mixed. Add water, 1 tablespoon at a time, until desired consistency is reached. Then prepare all the ingredients for the filling. Finely chop all fresh vegetables and set aside.

When ready to eat, dip the wrappers in water. It's easiest to have a large shallow dish or pie dish with some water at the table so you can keep preparing the wraps for the next one. Place one rice paper at a time in the water to soak. Let it soak for 10-15 seconds. The rice paper should feel quite firm at this point, but not completely soaked. Transfer to a cutting board or plate and place the filling on top. Wrap it by taking up the sides of the summer roll and folding them over the filling. Then take the edge closest to you and pull it up and tightly over the filling. Serve with peanut butter sauce and a little soy sauce or sweet chilli if you like.

Once you've tried this recipe, I'd definitely recommend you try my recipe for Crisp Caesar Salad with Pheasant.