Ingredients
Roast duck rice paper rolls
- 12 x 22cm-rounds rice paper
- 80 g 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 g roast peking duck breast, finely sliced
- 3/4 bunch chives, sliced
Dipping sauce
- 1/4 cup sweet chilli sauce
- 2 tbsp fish sauce
- 1 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1/2 lime, juice
Steps:
- 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.
- 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.
- Place rolls on a platter, covered with a damp cloth, until ready to serve. Repeat with remaining ingredients.
- To make dipping sauce, in small bowl stir all ingredients together. Serve with rolls for dipping.
(Foods to Love, 2014)