Barbecued-duck-filled spring rolls with spicy ponzu sauce

Whether you're hosting a house party or an outdoor get-together, these barbecued-duck spring rolls are perfect for large groups, as they're easy to eat, easy to make and can be prepared in advance.

If you don't want to barbecue your own duck pieces, buy a Peking duck, available at most Asian grocery stores. If duck isn't your thing, you can substitute chicken. The sauce, a spicy ponzu, can also be made as hot as you want.

Servings: 4

SPRING ROLLS

1 pound barbecued duck meat

1/3 cup vermicelli

1/2 cup green onions, finely chopped

1/2 cup cilantro, finely chopped

1/2 cup cabbage, shredded

3 tablespoons soy sauce

1 package phyllo pastry

2 tablespoons vegetable oil

SAUCE

1/2 cup soy sauce

1/2 cup lemon juice, freshly squeezed

1 cup rice wine vinegar

2 tablespoons green tabasco sauce

1/3 cup lime juice, freshly squeezed

1 1/2 tablespoons ginger, finely minced

1 1/2 tablespoons red onion, finely minced

2 teaspoons red Thai chillies, finely chopped

2 teaspoons cilantro, finely chopped

Method

Preheat oven to 375 F. Pull duck meat apart and julienne finely with skin. Place vermicelli in lukewarm water and soak for 5 minutes. Drain noodles and mix with duck meat. Add green onions, cilantro, cabbage and soy sauce, mix gently and set aside. Lay phyllo pastry sheets on cutting board, cut them in half and cover with a wet kitchen towel. Gently remove one sheet and place on a work surface. Brush with oil. Place 1/3 cup of duck mixture on phyllo in a single line and roll, closing the ends. Brush lightly with oil and place on a baking sheet. Repeat until all filing is used. Place in oven for 15 to 20 minutes or until golden brown. For the sauce, whisk all ingredients together and set aside until ready to serve.

Chef Rob Feenie is the Food Concept Architect at Vancouver's Cactus Restaurants Ltd.