There was a whole suckling pig waiting to be picked up. We decided a small snack before lunch would not hurt anyone. We ate our bits of roast pork while walking back to the car. Crispy cracklin' and juicy tender pork. I felt a little like a guilty thief making a get-away.
Back at home, it was spring roll making time. I shredded carrots, chopped green onions, water chestnuts, and minced garlic and ginger. I quick fried these together with the sauce they gave me with the roast duck. To this I added bean thread, or vermicelli, soaked in water and cut up into small pieces. Then took the duck, removed the skin and fat, and shredded the meat. Mix all together and wrap in a pre-made wrapper. I used Wei Chuan Spring Roll Shells.