Duck Rice Paper Rolls
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 10 minutes
- 2 roasted duck breasts, sliced into 12 pieces (can also use cooked chicken or prawns)
- 2 bundles vermicelli
- 12 sticks green onion
- 12 batons cucumber
- Thai basil or coriander
- 1/4 cup hoisin sauce
- 12 leaves soft butter lettuce
- 12 sheets rice paper
Step 1 - First cook the vermicelli. Place into a pot of boiling water and simmer for 8 minutes until the noodles turn white. Rinse under cold water until completely cool.
Step 2 - Take a sheet of rice paper and run it under cold water briefly. Place it on a chopping board on a teatowel where it will soften. Place two Thai basil leaves of a stalk of coriander leaves on the rice paper and then add the slice of duck breast. Top with a small bundle of vermicelli, spring onion and cucumber wrapped in a butter lettuce leaf and spread a little hoi sin sauce.
Step 3 - Roll up in the same way that you would a burrito. Start rolling up and then tuck in the sides and then roll up completely. Keep these rolls slightly apart as they do tend to stick together.