Five Spice Duck Rolls
Ingredients
- 2 x 230g duck breast fillets, skin on, trimmed
- 1 teaspoon Chinese five-spice powder
- sea salt and cracked black pepper
- ¼ cup (60ml) plum sauce
- ½ teaspoon rice wine vinegar
- 50 g dried rice vermicelli noodles
- 8 x 16cm diameter rice paper rounds
- ½ cup coriander (cilantro) leaves
- 8 garlic chives, cut into thirds
- 4 Chinese cabbage leaves, blanched and halved
- 8 garlic chives, extra, for frying
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