Name: Duck and chilli rice paper rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Sweet chilli sauce; 1 cup (220g) white sugar; 1/2 cup (125ml) white vinegar; 1 cup (125ml) water; 10 large red chillies, seeded and finely chopped; 1/2 teaspoon sea salt; 1 chinese barbecue duck, meat shredded; 1 tablespoon hoisen sauce; 16 small rounds rice paper; 100 gram snow pea sprouts; 2 lebanese cucumbers, julienned; 2 large red chillies, seeded and sliced; 1/2 cup coriander leaves; 1/2 cup thai basil leaves; 1/2 cup (65g) crushed peanuts

Ingredients

Sweet chilli sauce

1 cup (220g) white sugar

1/2 cup (125ml) white vinegar

1 cup (125ml) water

10 large red chillies, seeded and finely chopped

1/2 teaspoon sea salt

1 chinese barbecue duck, meat shredded

1 tablespoon hoisen sauce

16 small rounds rice paper

100 gram snow pea sprouts

2 lebanese cucumbers, julienned

2 large red chillies, seeded and sliced

1/2 cup coriander leaves

1/2 cup thai basil leaves

1/2 cup (65g) crushed peanuts

Method

1.To make the sweet chili sauce, place the sugar. vinegar and water into a small saucepan and place over medium heat stirring until the sugar dissolves.

2.Add the chilies and leave to simmer for 15 minutes.

3.Stir in the salt. remove saucepan from heat and leave to cool.

4.To assemble the rice paper rolls, place the duck meal and hoisin sauce into a bowl and mix to combine.

5.Place a sheet of rice paper into a bowl of warm water and leave for 20 seconds or until softened. Remove and lay onto a clean work surface.

6.Place some of the sprouts, cucumber duck, chilli, herbs and peanuts onto the middle of the top half of the rice paper. Roll over to enclose the filling, fold up the bottom of the rice paper and continue to roll firmly to seal.

7.Repeat this process with the remaining rice paper sheets and ingredients.

8.Serve with a dipping bowl of the sweet chilli sauce.

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Ingredients

Method

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