Maria A’s Duck Mango Finger Rolls

CORNWALL PARK

Location

My favourite picnic spot is
CORNWALL PARK

These are easy to make and transport but you need to cover them with a damp cloth so the rice rolls don’t dry out. I have been making them for years for our family trips to Cornwall Park. Take a cricket set and grab a spot under one of 8000 beautiful trees for a blissful afternoon. 

What to prepare

  • 8 rice paper wrappers

  • 1 tbsp oyster or hoisin sauce, plus extra to dip

  • ½ roast duck, shredded flesh only

  • 2 mangos, flesh only, cut into finger sized slices

  • 1 lime sliced into wedges

  • 1 bunch watercress, coriander or your choice of greenage

  • 1 bowl of dipping sauce of your choice

How to make them

  1. Fill a large, shallow bowl with hot water. Wet a clean tea towel, squeeze out excess water and spread on a clean bench.

  2. Dunk a rice paper wrapper into the water for 1-2 seconds, remove at once, shake off excess water and place on the damp tea towel. It will soften to a pliable texture.

  3. Fold down the top third of the rice paper to create a straight edge. Spread a little oyster sauce vertically down the centre and lay a little duck on top, extending it a little above the folded top edge and leaving a third of the paper clear at the bottom.

  4. Top with mango, greenage & a squeeze of lime.

  5. Fold the bottom of the paper up to enclose the filling at the base, then roll up as tightly as you can from left to right.

  6. Repeat with the remaining ingredients to make the rest of the rolls.

  7. Serve with dipping sauce.

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