Vietnamese Duck Rice Paper Rolls Recipe



Vietnamese Duck Rice Paper Rolls Recipes

Ingredients :

16 x 22 cm round Vietnamese rice paper wrappers

1 whole Chinese roast duck, meat removed form the bones and chopped

1 telegraph cucumber

150g bean sprouts

Sauce

1 tbsp hoisin sauce

2 tbsp chili sauce

1 tbsp plum sauce

Method :

Half fill a large bowl with warm water and a second bowl with cold water. Dip each wrapper into the warm water for 10 seconds and then into the cold water. Drain on paper towels and stack on a serving plate with greaseproof paper between each wrapper. Remove any remaining bones from the duck and shred the meat. Place in a serving dish. Cut the cucumber in half lengthways and scrape out the seeds. Cut the cucumber into 1 cm x 6 cm strips. Place in a serving dish. Put the bean sprouts in a separate serving dish.

Combine the sauce ingredients and place in a small dish. Invite your guests to assemble their rolls at the table. To assemble, spread a little sauce onto the rice paper wrapper, then arrange the filling ingredients on the top half of the wrapper. Fold over the bottom edge then roll up, tucking in the sides. Chinese roast duck is available from Chinese barbecue outlets. Ready to eat in 20 minutes.

Serves 4-6


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