Name: Fresh rice paper rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 finely shredded carrots; 1/3 cup rice wine vinegar; 1 tablespoon sugar; 50 gram vermicelli noodles; 12 large rounds, halved rice paper sheets; 200 gram barbecued pork or duck; 200 gram finely sliced cabbage; 2 cucumber, sliced into ribbons; 1 mint, bunch, leaves picked; 1 coriander, bunch, leaves picked; 1 garlic chives, bunch, trimmed, halved, sliced, plus extra to serve; 1/2 cup finely chopped unsalted peanuts; 1/2 cup hoisin sauce; 1/3 cup water

Ingredients

2 finely shredded carrots

1/3 cup rice wine vinegar

1 tablespoon sugar

50 gram vermicelli noodles

12 large rounds, halved rice paper sheets

200 gram barbecued pork or duck

200 gram finely sliced cabbage

2 cucumber, sliced into ribbons

1 mint, bunch, leaves picked

1 coriander, bunch, leaves picked

1 garlic chives, bunch, trimmed, halved, sliced, plus extra to serve

1/2 cup finely chopped unsalted peanuts

1/2 cup hoisin sauce

1/3 cup water

Method

1.In a small bowl, combine carrot vinegar and sugar. Stir to dissolve sugar and set aside.

2.Place noodles in a heatproof bowl and pour boiling water over to cover. Set aside 10 minutes, are tender. Drain well.

3.Heat oil in a small saucepan on medium. Saute ginger 1-2 minutes until fragrant. Add peanuts and cook 1 minute until lightly toasted. Stir in hoisin and water. Bring to boil, then simmer 1-2 minutes, until sauce thickens. Pour into dipping bowl and top with extra ginger.

4.Dip half a sheet of rice paper into a bowl of warm water, until softened. Place flat on a clean tea towel, round edge facing you. Drain carrot and arrange 2 strips in the centre, leaving a 2cm border at round edge. Top with 1 tablespoon each pork or duck, noodles and cabbage, a cucumber snip and some herbs.

5.Fold round edge over, then roll up from one side,leaving top end open. Repeat with remaining ingredients. Serve with sauce for dipping.

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Ingredients

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