Name: Rice-paper rolls
Prep time: 30 min
Total time: 30 min
Ingredients: Rice -paper rolls; 100 gram vermicelli noodles; 1/2 barbecued duck, bones removed, shredded; 1 cup alfalfa sprouts; 2 tablespoon chopped mint; 1 tablespoon chopped coriander; 1 tablespoon plum sauce; 2 teaspoon fish sauce; 2 teaspoon sweet chilli sauce, plus extra to serve; 1 teaspoon soy sauce; 16 round rice-paper sheets; 8 cooked prawns, peeled, sliced lengthways (optional); juice 1/2 lemon or lime

Ingredients

Rice -paper rolls

100 gram vermicelli noodles

1/2 barbecued duck, bones removed, shredded

1 cup alfalfa sprouts

2 tablespoon chopped mint

1 tablespoon chopped coriander

1 tablespoon plum sauce

2 teaspoon fish sauce

2 teaspoon sweet chilli sauce, plus extra to serve

1 teaspoon soy sauce

16 round rice-paper sheets

8 cooked prawns, peeled, sliced lengthways (optional)

juice 1/2 lemon or lime

Method

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

2.In a bowl, combine noodles with duck, alfalfa, mint, coriander, sauces and juice.

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

4.Top with a heaped tablespoonful of filling (place slices of prawn, coloured side against the sheet). Roll up to about 8cm long, tucking in ends to form a parcel. Continue with remaining rice-paper sheets and filling. Serve with sweet chilli sauce for dipping or mix with a little soy or ketjap manis.

These can be made up to 3 hours ahead. Cover with a damp tea towel and put in the fridge so they don’t dry out.
Note

Woman's Weekly Food

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Ingredients

Method

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