Ingredients
12ready-to-eat crepes,7-inch square, frozen
¼cupmayonnaise
1duck breast,roasted, cut into strips
1red bell pepper,cut into long strips
2stalkscelery stalk,cut into long strips
2spring onions,or to taste, cut into long strips
½cupplum sauce
1½tspwhite sugar
½tspwhite vinegar,distilled
Preparation
Cut each crepe in half. Spread a thin layer of mayonnaise over each half.
Layer the duck breast, red bell pepper, celery, and spring onions on top.
Roll up and place seam-side-down on a plate.
Mix the plum sauce, sugar, and vinegar together in a bowl to make a dipping sauce.
Serve alongside rolls.
