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Spring Rolls
This is only one option for yummy spring rolls.
See below for more.
1 BBQ duck
Vermicelli noodles
Circular rice paper (available in Asian food stores)
Cucumber
Shallots
Red & yellow capsicum
Carrot
Mint
ingredients
Rice paper sheets (available from Asian food stores)
Carrots
Shallots
Yellow capsicum
Red capsicum
Cucumber
1 barbecued Chinese duck
1 packet vermicelli noodles
1 bunch fresh mint
Hoisin sauce (optional)
Sweet chilli sauce
Thai peanut dressing
method
1
Chop the carrots, shallots, yellow and red capsicums and cucumbers.
2
Break duck into bite-size pieces.
3
Soak vermicelli noodles in hot water for a couple of minutes to soften.
4
Lay a few sheets of rice paper at a time in a bowl of cold water for a couple of minutes, or until they become soft. Note: The rice paper comes in two sizes.
5
Take the paper out of the cold water and lay on a clean bench. Remove any excess water with paper towel. Start assembling at the edge closest to yourself, don't over pack the rice paper as it can be difficult to roll. Use a bit of everything and finish with a sprig of mint, for extra zing. If desired, add a little hoisin sauce. Start rolling quite firmly. Fold the edges in and keep rolling.
Serve rolls with a variety of dipping sauces such as sweet chilli or thai peanut dressing.
Tip: If you let the spring rolls settle a bit before you serve them, they'll stick and hold together better and will be easier to manage.
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