Rice paper rolls with Vietnamese dipping sauce

From way back at the November Bake Club, this is a version of the little rice paper rolls I made. This recipe suggests BBQ roast duck (which you can buy already cooked from Peking House restaurant on Kent Terrace) but I usually just use cooked chicken instead. This recipe came from the SBS website.

Peking duck and hoisin rice-paper rolls recipe

Created by Allan Campion and Michele Curtis

Ingredients

50 g cellophane noodles
½ roast duck, flesh removed and thinly sliced
75 g (½ cup) chopped roasted peanuts
2 tbsp chopped coriander
1 small carrot, finely grated
1 tbsp hoisin sauce
12 Vietnamese mint leaves, shredded
12 large rice-paper wrappers

Preparation

Place noodles in a large bowl and cover completely with boiling water. Stand for 5 minutes to soften, and then drain well.

Place noodles, duck meat, peanuts, coriander, carrot, hoisin sauce and Vietnamese mint in a large bowl and mix well. Season to taste.

Fill a large bowl with hot tap water, then soak the rice-paper wrappers one at a time until softened. Remove carefully and drain on absorbent paper or a tea towel. Lay the wrappers out flat, then place the filling on the bottom centre of each softened wrapper. Roll end up over filling, fold in the sides and continue rolling up to the top.

Serve with Vietnamese Dipping Sauce

Ingredients

2 tsp grated palm sugar
2 tbsp lime juice
60 ml (¼ cup) fish sauce
1 small red chilli, sliced
1 tbsp water

Preparation

Dissolve the sugar in lime juice. Add the fish sauce, chilli and water. Allow the flavours to infuse for 30 minutes before using.

Recipe from Everyday Cooking by Allan Campion and Michele Curtis with photographs by Greg Elms. Published by Hardie Grant Books.