Peking Duck Rice Paper Rolls

1 x pack 360g Peking Flavoured Duck Breasts

• ¼ cup coriander, finely chopped
• ¼ cup spring onions, finely chopped
• 1 red chilli, finely diced
• 4cm knob ginger, peeled and finely diced
• 1 clove garlic, finely diced
• 1 lime, juiced
• 1 tbsp fish sauce
• ¼ cup light soy
• 3 tsp reserved dressing from peking duck tray
• 10 sheets rice paper sheets
• 1 shallow bowl cool water
• ¼ cup deep fried shallots
• 2 cups wombok cabbage, shredded
• 1 bunch coriander
• 2 spring onion, sliced finely
• 1 cucumber, sliced into matchsticks

Method: 

1. Thinly slice cooked duck breasts.
2. In a small bowl mix all of the ingredients for the dressing.
3. Dip 1 sheet of rice paper into a shallow bowl of cool water. Once softened, place on a board, sprinkle with deep fried shallots. In the centre of the rice paper place sliced duck, wombok, coriander, spring onion and cucumber. Roll the rice paper over to enclose.