Duck Confit Spring Rolls | RICARDO

Ingredients

• 1/2 cup (125ml) hoisin sauce
• 1/4 cup (60 ml) water
• 3 oz (85 g) rice vermicelli
• 12 to 14 9-inch (23-cm) round rice paper wrappers
• 2 Lebanese cucumbers, cut into thin strips
• The meat of 3 small confit duck legs, shredded (about 375 ml / 1 1/2 cups)
• 2 green onions, chopped
• 1 red bell pepper, cut into thin strips
• 1/2 fennel bulb, cored and thinly sliced lengthwise
• 2 cups (500 ml) baby arugula
• 24 fresh basil leaves