Duck kathi rolls

Method

1. Heat 1½ tablespoons of the oil in a large non-stick frying pan. Add the ginger and garlic, reduce the heat and stir-fry for about a minute until the garlic is starting to colour. Add the onion, duck, spices and only a little salt (because the chaat masala is salty). Stir-fry for one minute, then add the tomato and fry for another minute. Taste and adjust the seasoning and spices to taste. Take off the heat.
2. Fill a large bowl or plate with water. Soak the rice paper wrappers individually for about 30 seconds or until soft and pliable. Once soft, place a wrapper in front of you on kitchen paper. Place four or five carrot batons in the centre with one of the chopped sprigs of coriander. Top with slivers of duck, making sure you include the onions, tomatoes and their spicy juices. Make a parcel by folding over the edge of the wrapper closest to you, then fold in both sides, then finally roll away from you into a parcel. Place on a plate, seam underneath, with the colourful vegetables clearly seen through the wrapper on top. Make the rest in the same way.
3. When they are all done, heat the remaining oil in a large frying pan until quite hot. Place the rolls in, seam-side down, and cook for one or two minutes or until the bottom is crisp. Serve.