Duck rice paper rolls
makes 12 rolls
People always tuck into these light, fresh rice paper filled rolls. There are endless combinations — teriyaki chicken is a favourite — but here I used smoked duck which I found on a recent outing. It needs little attention, just slice the breast and add some crunchy fresh vegetables. Like the dipping sauce, it can all be made and plated up in advance. The rice paper will keep in the pantry for months.
Dipping sauce
| ¼ cup | Lemon juice |
| 2 Tbsp | Sweet chilli sauce |
| 2 tsp | Fish sauce |
| 2 Tbsp | Brown sugar |
Rolls
| 12 sheets | Rice paper |
| 1 | Duck breast, smoked, sliced (Main) |
| ½ cup | Coriander leaves |
| 50 g | Vermicelli, soaked in boiling water and drained |
| 1 large | Carrot, cut into thin strips |
| ½ | Telegraph cucumbers, cut into thin strips |
| ½ | Red peppers |
Directions
- Place the dipping sauce ingredients in a jar and shake well to combine. Set aside.
- Half fill a shallow dish with hot water. Dip the rice paper rolls, one at a time, into the water and place on a damp tea towel. Fill one half of the rice paper sheet with coriander, vermicelli, duck, cucumber, carrot and red pepper strips. Fold in half and roll. Set aside and continue with the remainder.
- Serve on a platter with the dipping sauce.