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🍽️ Crispy Spring Rolls with Duck and Vegetable Filling

49 kcal · 30 min · 4 servings

Ingredients

• 20 sheets rice paper (Ø 22 cm)
• 200 g smoked duck breast fillet (skinless)
• 2 carrots
• 10 lettuce leaves (e.g. Romaine)
• 0.5 cucumber
• 20 g fresh parsley
• 50 g glass noodles (no cooking)
• 1 yellow bell pepper

Instructions

1. 1. Fill a large bowl with lukewarm water.
2. 2. Dip one rice paper sheet briefly into the water.
3. 3. Remove the sheet and lay it flat on a clean kitchen towel.
4. 4. Repeat this process with the remaining sheets.
5. 5. Cover the laid-out sheets with a second damp cloth.
6. 6. Cut the duck breast into narrow strips about four to five centimeters long.
7. 7. Peel the carrots.
8. 8. Slice the carrots into thin rounds.
9. 9. Cut the rounds into fine matchsticks (julienne).
10. 10. Bring salted water to a boil.
11. 11. Add the carrot strips to the boiling water for one minute.
12. 12. Remove the carrots and let them drain well.
13. 13. Wash the lettuce leaves thoroughly.
14. 14. Dry the lettuce leaves well or spin them dry.
15. 15. Wash the cucumber.
16. 16. Halve the cucumber lengthwise.
17. 17. Scrape out the seeds with a spoon.
18. 18. Cut the cucumber halves into narrow strips four to five centimeters long.
19. 19. Wash the parsley.
20. 20. Shake the parsley dry.
21. 21. Soak the glass noodles according to the package instructions.
22. 22. Drain the noodles.

Nutrition per serving

• kcal: 49
• Protein: 2 g · Fett/Fat: 2 g · Carbs: 6 g