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Duck-Filled Rice Paper Rolls
Tuesday, 2 January 2007 11:30 pm
1/2 Chinese barbecued duck, shredded

1 carrot, grated

3/4 cup shredded iceberg lettuce

1/4 cup chopped mint

2 green onions, sliced

1 1/2 tablespoons hoi sin sauce

2 teaspoons lime juice (can substitute lemon)

50 g vermicelli rice noodles

8 large rice-paper rounds

1/4 kecap manis or hoi sin sauce, to serve

1. Cook the rice noodles in boiling water for 2 minutes and drain.

2. Combine the duck, carrot, lettuce, mint, onions, hoi sin sauce, juice and noodles and mix well.

3. Soak the rice-paper rounds in boiling water for 1 minute (or brush with hot water if this makes them so limp you can't roll them), then drain on absorbent paper (according to the recipe, although I can't say I ever read this bit before).

4. Spoon mixture along the edges of rice paper, fold in sides and roll up tightly.

5. Serve with kecap manis or hoi sin as a dipping sauce.

Note: recipe calls for 1/2 a duck - either eat the rest, or double the recipe.

© (Australian) Gourmet on the Run Cookbook, 1998

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