Mock Duck Rolls

This was loosely based off of this Linda McCartney recipe. However, instead of using only raw ingredients, this one uses a mixture of lightly stir fried veggies and LM vegan hoisin duck with spinach leaves to give it a different texture.

The wrappers used are rice paper ones, as they're much healthier than pastry! They take some getting used to when assembling but are definitely worth the swap. This recipe makes 9 rolls.

Ingredients:

• 150g Linda McCartney vegan shredded hoisin duck
• 25g red bell pepper
• 65g pak choi
• 25g spring onion
• 1 carrot, grated
• 1 TBSP soy sauce
• 1 TBSP olive oil, for frying 
• Handful of fresh spinach, chopped
• 9 rice paper roll wrappers

1). Cut all of the vegetables into thin strips (you might want to grate the carrot!)

2). Gently fry the onion and peppers for 2-3 minutes

3). Add the mock duck and the carrot. Stir fry for a further 4-5 minutes

4). Once the mixture is nearly cooked, add the pak choi and soy sauce

5). To assemble the rolls, soak each paper in lukewarm water for around 30 seconds (you should notice it goes from being rigid to almost clingfilm-like), then put in a small amount of filling - you always need less than you think!

6). Fold in either side and roll to form the correct shape

7). Serve with chilli sauce and veggie rice for a takeaway alternative!