Duck Rice Paper Rolls

by Lucy (follow)
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Duck Rice Paper Rolls - about to be rolled

Fresh Rice Paper Rolls are eaten in Vietnam every day. They are fun to make in the kitchen at home as well and the whole family can be involved in the process. As for the roast duck, you can purchase them in Chinatown, however roast chicken, marinated tofu or fresh prawns will also be suitable. The Vermicelli noodles and rice paper are readily available from any supermarket.

Fresh ingredients ready to roll

Preparation Time: 45 minutes
Cooking Time: 10 minutes
Makes: 6 servings

Vermicelli noodles and rice paper

1 roast duck
1 packet vermicelli noodles
1 packet rice paper rolls
1 handful fresh mint
1 handful Vietnamese Mint (if available)
2 carrots (finely sliced lengthways)
1 handful cos lettuce (or another leafy green such as parsley)
1 handful mung beans

Dipping Sauce
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon sweet chilli sauce

Prepare the vemicelli noodles, allow to drain and cool, so you don't burn your fingers.
Prepare all the fresh ingredients and have them all lined up ready to roll.
Select a flat circular dish and fill with hot water. Place one rice paper roll into the hot water to soften it.

Dip the rice paper in the water

When the rice paper is soft, very gently take it out of the hot water and place flat on a board.

Place the Vietnamese Mint leaf flat for decoration and a hint of heat

Place one Vietnamese Mint leaf flat on one end of the rice paper roll.
Place some vermicelli noodles, duck, carrot, mung beans, mint and cos lettuce onto the rice paper roll.
Warm the dipping sauce ingredients in a saucepan so that the brown sugar dissolves, then serve with your Duck Rice Paper Rolls and enjoy.

Rolled up and ready to eat

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