Spicy Vegetable & Duck Rice Paper Rolls


Ingredients

If preferred, barbecued chicken can be used instead of barbecued duck 

50g dried rice vermicelli noodles

2 cups shredded barbecued duck, skin discarded

1 medium carrot, grated

1 Lebanese cucumber, halved, deseeded, finely sliced

1/3 cup coriander leaves

1/4 cup mint leaves

1/4 cup sweet chilli sauce

1 tbs lemon juice

16 round (21 diameter) rice paper wrappers

1/3 cup hoisin sauce

Extra sweet chilli sauce, to serve


Preparation

Preparation: about 45 minutes – Makes: 16

Step 1: Place noodles in a large bowl. Pour over boiling water to cover and stand for 5-7 minutes until noodles are tender. Drain and rinse in cold water. Roughly chop noodles using kitchen scissors.

Step 2: Combine noodles, duck carrot, cucumber, coriander, mint, chilli sauce and lemon juice in a large bowl. Toss until well combined.

Step 3: Briefly dip a rice paper wrapper in a shallow bowl of hot water until wrapper softens. Place wrapper on a clean bench, spoon 1/4 cup noodle mixture into centre. Drizzle with 1 tsp hoisin sauce. Fold in sides and roll up. Repeat using remaining wrappers and filling. Serve with sweet chilli sauce for dipping.

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