Sanne: If you ask my friends what my signature dish is, I am quite sure they would all say “the fresh spring rolls with duck”. These rolls are so tasty and easy to make, that they have been my first choice for years, when it comes to what to bring for potluck parties and other get-togethers.
The spring rolls are best enjoyed immediately, but they can survive in the fridge overnight. The rice paper will turn hard and chewy after a short while, so store the rolls in an airtight container or cover with cling wrap.
The spring rolls go with most dipping sauces, but try to get your hands on a nice hoisin sauce and some Japanese goma (sesame) sauce or Chinese Dan Dan sauce. Both kinds of sauces have a touch of sweetness and taste amazing with the duck meat.
I love the hoisin sauce from New York City-based Milu. It’s less sticky than other hoisin sauces, and with a perfect balance between sweet and savory notes. The Dan Dan sauce from Chinese Laundry is also great as a dipping sauce.