Spicy Vegetable & Duck Rice Paper Rolls
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: 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.