The spread: there was the duck (deboned), duck sauce mixed with hoisin sauce, spring onions, coriander, lettuce, green chillies preserved in vinegar, Kampung Koh chilli sauce, and rice paper sheets.
We piled the filling onto the dampened rice paper sheets, rolled them up, and....
....voila! Overstuffed duck springrolls.
You can see the duck pieces in the middle, we were very generous with the portions. It was all crunchy and meaty and fresh. We loved it! Though not as outstanding as Aunt Poi's creation, this would have to do until our next trip to Sydney!