Fresh Rice Paper Rolls

15 ingredients
5 steps

Ingredients

  • 2 oz vermicelli noodles
  • 2 None carrots, cut into strips
  • 1/3 cup rice wine vinegar
  • 1 tbsp sugar
  • 1 tsp vegetable oil
  • 2 tsp grated fresh ginger plus additional for garnish
  • 1/2 cup finely chopped unsalted peanuts
  • 1/2 cup hoisin sauce
  • 12 None large rounds rice paper sheets, halved
  • 7 oz barbecued pork or duck, chopped
  • 2 cups finely sliced cabbage
  • 2 None cucumber, cut into strips
  • 1 bunch mint, leaves picked
  • 1 bunch cilantro, leaves picked
  • 1 bunch Chinese garlic chives, trimmed and sliced

Directions

  1. 1
    Place noodles in a heatproof bowl and pour boiling water over to cover. Let stand for 10 mins, until tender. Drain well.
  2. 2
    Mix carrot, vinegar and sugar in a small bowl until sugar is dissolved. Set aside.
  3. 3
    For the dipping sauce, heat oil in a small saucepan on medium heat. Add ginger and cook, stirring, 1 min until fragrant. Add peanuts and cook 1 min until lightly toasted. Stir in hoisin and 1/3 cup water. Bring to a boil. Reduce heat to low; simmer 1-2 mins, until sauce thickens. Pour into dipping bowl and top with additional ginger. Set aside.
  4. 4
    Dip half a sheet of rice paper into a bowl of warm water, until softened. Place flat on a clean tea towel, round edge facing you. Drain carrot and arrange 2 strips in the center, leaving a 3/4-inch border at round edge. Top with 1 tbsp each pork or duck, noodles and cabbage, a cucumber strip and some herbs.
  5. 5
    Fold round edge over, then roll up from one side, leaving top end open. Repeat with remaining ingredients. Serve with dipping sauce.

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