Duck Sping Rolls with Dipping Sauces

Description
Recipe can be double very easily. Is served with 2 sauces both very different from each other and each complementing the Duck.

Ingredients

 * 6 spring roll wrappers (wrappers)
 * 6 sage leaves
 * 6 basil leaves
 * 6 cilantro leaves
 * 6 slices zucchini, thinly sliced on a mandolin paper 2 x 4,steamed till tender
 * 6 slices sweet potatoes, sliced on a mandolin paper thin 2 x 4,steamed till tender
 * 2-3 ounces of cooked Duck, sliced thinly into 6 portions

Sauces

 * Rhubarb Cherry Sauce
 * 1 teaspoon balsamic vinegar
 * 1/4 cup chopped rhubarb
 * 1/4 cup cherry preserves
 * 1 teaspoon orange zest
 * 1 teaspoon sliced scallions for garnish


 * Peanut Sauce
 * 1 tablespoon water
 * 1 tablespoon Peanut Butter
 * 1 teaspoon soy sauce or fish sauce
 * 1/2 teaspoon sesame oil
 * 1 pinch chili pepper flakes
 * 1 Thai peppers, diced finely (use as much or little as you like) for garnish

Directions

 * 1) Heat in a saucepan all rhubarb cherry sauce ingredients for 5-10 minutes till rhubarb is tender.
 * 2) With a hand blender blend till smooth.
 * 3) Place in a small bowl garnished with scallions. Set aside.
 * 4) Heat all Peanut sauce ingredients till blended.
 * 5) Place in small bowl and garnish with peppers.Set aside.
 * 6) In a bowl of room temperature water soak spring rolls to soften.
 * 7) Lay them on work surface place on each herbs following with rest of ingredients off center.
 * 8) Then roll, bring sides in, then roll to seal. Like you would do an egg roll.
 * 9) Slice each in half on an angle, place the spring rolls cut side up.

Serving along with sauces.