Rice Paper Rolls

Name: Rice Paper Rolls
Ingredients: 4 oz rice vermicelli noodles; 1/2 None barbecued duck, bones removed, flesh shredded; 1 cup alfalfa sprouts; 2 tbsp chopped mint; 1 tbsp chopped cilantro; 1 tbsp plum sauce; 2 tsp fish sauce; 2 tsp sweet chili sauce, plus additional, to serve; 1 tsp soy sauce; 1/2 None lemon or lime, juiced; 16 None round rice paper sheets (6 inches); 16 None cooked medium shrimp, peeled, deveined and sliced lengthwise (optional)

12 ingredients

4 steps

Ingredients

4 oz rice vermicelli noodles
1/2 None barbecued duck, bones removed, flesh shredded
1 cup alfalfa sprouts
2 tbsp chopped mint
1 tbsp chopped cilantro
1 tbsp plum sauce
2 tsp fish sauce
2 tsp sweet chili sauce, plus additional, to serve
1 tsp soy sauce
1/2 None lemon or lime, juiced
16 None round rice paper sheets (6 inches)
16 None cooked medium shrimp, peeled, deveined and sliced lengthwise (optional)

Directions

1

Place noodles in a medium bowl. Cover with boiling water and let stand for 5 mins or until tender. Drain well and chop into bite-sized pieces.
2

Combine noodles, duck, alfalfa, mint, cilantro, sauces and juice in a large bowl.
3

Soak 1 rice paper sheet at a time in a shallow dish of warm water until just softened. Lift carefully from water. Place on a board covered with a clean tea towel to drain.
4

Place 2 shrimp halves in center of rice paper, colored side down. Top with a heaping tablespoonful of filling. Roll up, tucking sides in. Continue with remaining rice paper sheets, shrimp and filling. Serve with sweet chili sauce for dipping or mix with a little soy sauce.