Name: Roast duck rice paper rolls
Prep time: 25 min
Total time: 25 min
Ingredients: 12 22cm-rounds rice paper; 80 gram vermicelli, soaked, roughly chopped; 1/4 iceberg lettuce, finely shredded; 3/4 cup coriander leaves; 3/4 cup mint leaves; 1 lebanese cucumber, sliced; 275 gram roast peking duck breast, finely sliced; 3/4 bunch chives, sliced; Dipping sauce; 1/4 cup sweet chilli sauce; 2 tablespoon fish sauce; 1 tablespoon hoisin sauce; 1 tablespoon light soy sauce; 1/2 lime, juice

Ingredients

12 22cm-rounds rice paper

80 gram vermicelli, soaked, roughly chopped

1/4 iceberg lettuce, finely shredded

3/4 cup coriander leaves

3/4 cup mint leaves

1 lebanese cucumber, sliced

275 gram roast peking duck breast, finely sliced

3/4 bunch chives, sliced

Dipping sauce

1/4 cup sweet chilli sauce

2 tablespoon fish sauce

1 tablespoon hoisin sauce

1 tablespoon light soy sauce

1/2 lime, juice

Method

1.Working with one rice paper at a time, briefly soak in a shallow bowl of warm water until soft. Transfer to a damp, clean tea towel.

2.Place a small amount of vermicelli, iceberg, herbs, cucumber and duck down the centre. Roll over one long edge, fold in sides, place a couple of chives on top, then continue to roll firmly to seal.

3.Place rolls on a platter, covered with a damp cloth, until ready to serve. Repeat with remaining ingredients.

4.To make dipping sauce, in small bowl stir all ingredients together. Serve with rolls for dipping.

Rice paper rolls are best eaten within a few hours of preparing.
Note

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Ingredients

Method

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