Recipe Sections
4 as an entree
You can also make a dipping sauce by combining together:
2 tbsp grated palm sugar
1 tbsp lime juice
1 1/2 tbsp fish sauce
These rice paper rolls are fun to make and fun to eat!
And your parents will be happy because they're good for you too!
1 Luv-a-Duck Peking Duck Breast
1 carrot, peeled and julienned
4 spring onions, julienned
punnet of enoki mushrooms (the long skinny ones with the little heads!)
4 - 5 sprigs of Vietnamese mint
1/2 Lebanese cucumber, cut into long sticks
hoisin sauce
100g vermacelli rice noodles soaked in warm water and drained
8 sheets rice paper wrappers
Have an adult slice the peking duck breast into 8 slices lengthways.
Dip one rice paper wrapper in hot water (not quite boiling, or it will hurt), shake dry and place on kitchen paper to absorb excess water.
Use the back of a teaspoon to spread a little of the hoisin sauce in the middle of the wrapper.
Place a slice of duck, spring onion, carrot, cucumber, a few of the mushrooms, 1 or 2 mint leaves and a small amount of the rice noodles in the centre of the wrapper.
Fold over the edges of the rice paper over the food and into the middle.
then roll from one end to form a roll.
Place onto a serving plate and keep in the fridge until ready to serve.