Vietnamese Rice Paper Rolls with Duck and Hoisin Dipping Sauce Though these rolls are associated with Vietnamese cuisine, variations can be found all through South-East Asia. Makes 24 • Prep: 1 hour Cook: 2 hours • Moderate
HOISIN DIPPING SAUCE
125ml Hoisin sauce 1½ tablespoons rice vinegar 125ml water 3 teaspoons peanuts, roasted and crushed 1 red bird’s eye chilli, chopped In a saucepan combine the Hoisin sauce, rice vinegar and water over medium heat. Bring to boil and then remove from the heat. Allow to cool then stir in the peanuts and chilli before serving.
Chef ’s Tip: These are best made and eaten within a few hours, but the duck and vegetable ingredients for the rice paper rolls can be made the day before. The key to making rice paper rolls is not to soak the wrappers in water that’s too hot. Use tepid or even cold water, and as soon as the wrappers are just starting to become pliable, remove and drain. They will reconstitute to a softer texture when the moist ingredients are added.
RICE PAPER ROLLS
100g rice vermicelli 24 small rice paper rolls 500g duck meat, cooked and shredded 1 medium carrot, peeled and julienned 1 Lebanese cucumber, peeled and julienned 1 cup bean sprouts 1 butter crunch or other soft lettuce, washed 1 cup Thai basil or perilla small bunch of garlic chives Bring a saucepan of water to the boil and add the rice vermicelli. Simmer for a few minutes. Drain and refresh with cold water then drain again. Set aside until needed. Dip a rice paper sheet in a bowl of tepid water until just starting to become pliable. Wipe off excess moisture with a clean tea towel. Place on a flat clean surface and add a small amount of duck meat, then some of the carrot, cucumber, bean sprouts, lettuce and a few basil leaves. Make sure you do not overfill – keep the contents neat and compact. Turn up the bottom of the wrapper to cover the filling, then carefully turn the two sides in on top of the first fold and roll up half way. Place a garlic chive along the fold, allowing the end to protrude from the top and roll up the rest of the wrapper. Transfer to a tray and keep covered with a damp tea towel or plastic wrap. Repeat this process until all the rolls are made. Serve on a platter with Hoisin dipping sauce in a bowl on the side.
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