It will take: 2 duck breasts, rice paper, 100 ml of water, 1 baffle broth,
50 ml of wine or rice vinegar, 2 tbsp. Spoons of honey, 2 tbsp. Spoons of Vermouth,
2 carrots, half of the dike root, 5 ponyzzles of green onions,
100 g of frozen green peas, a bit of pickled ginger, brushing sauce, sea salt, fresh black pepper.
Preparation process: oven preheat to 170 degrees. Breasts wash, dry paper towel, pepper, salt and fry on both sides to a golden crust on a strongly preheated frying pan. In the same frying pan, breasts are in the oven for 20 minutes. Cool and cut into thin strips.
Defrost polka dots. Cut dickens and carrots with thin lumps, and green onions - thin long rings.
Mix water, rice vinegar, honey, broth and vermouth. Bring the sauce to a boil and boil carrots in it 2 minutes, then lay it on a paper towel. For 1 minute, omit in the boiling sauce Daikon and lay out on a paper towel, and then boil green peas in the sauce for 30 seconds.
Rice paper sheets one by one soak in hot water for a few seconds and lay out on a wet towel. Put a few ducks, carrots, dike, peas, green onions and a little bit of ginger on each sheet. Collapse the sausage, wrap in a wet towel and remove into the refrigerator. Before serving, cut into the table diagonally into small rolls and serve with a ramberry sauce.