Duck Confit Spring Rolls

Ingredients

• Sauce

  • 1/2 cup (125ml) hoisin sauce
  • 1/4 cup (60 ml) water

• Rolls

  • 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