Prawn & Roast Duck Spring Rolls

ROAST DUCK:--
1 onion, chopped
1 carrot, chopped
1 stick celery, sliced
4 cm ginger, sliced
½ tsp 5 spice powder
4 cloves garlic fine chopped
100 ml Shaoxing wine or sherry
1.5 kg duck with neck, wing tips & tail cut off
Nước chấm DIPPING SAUCE:--
½ cup lime juice
½ cup fish sauce
3 tbsp caster sugar
1 clove garlic, thin sliced
1 red chilli, thin sliced
PRAWNS & FILLING:--
300 g raw peeled prawns
SIDS CRAZY LEMON
24 Vietnamese rice paper wrappers
1 carrot, grated
handful Cos lettuce, thin sliced
handful coriander & mint leaves

ROAST DUCK: Preheat oven to 200°C. Put all the ingredients, except the duck, in a roasting dish and mix well. Place the duck on top, breast side down.
Add 750 ml water to the roasting dish and roast for 1 hour. Turn duck over and roast a further 1 hour. Remove duck from the oven and drain well, discarding the contents of the dish. Allow duck to cool, pull the meat off the bones then slice thinly and reserve.
Nước chấm DIPPING SAUCE: Put all the ingredients into a small bowl and stir until the sugar dissolves. Taste and adjust flavours until they are balanced.
PRAWNS & FILLING: Bring a saucepan of salted water to the boil, add prawns, reboil then simmer 2 minutes. Drain prawns, cool and slice thinly then reserve. Sprinkle SIDS CRAZY LEMON sparingly over the prawns.
Soak a rice paper wrapper in a large bowl of warm water for 10-15 seconds until flexable. Put 1 tbsp duck meat at one end then top with a little carrot, lettuce, coriander and mint. Fold the end over the filling, fold the sides in then roll up. Repeat. Cover with a damp cloth if not serving immediately.
Serve with Nước chấm sauce.