Duck rice paper rolls

Babiche Martens

People always tuck into these light, fresh rice paper filled rolls. There are endless combinations — teriyaki chicken is a favourite — but here I used smoked duck which I found on a recent outing. It needs little attention, just slice the breast and add some crunchy fresh vegetables. Like the dipping sauce, it can all be made and plated up in advance. The rice paper will keep in the pantry for months.

Dipping sauce

¼ cup	Lemon juice
2 Tbsp	Sweet chilli sauce
2 tsp	Fish sauce
2 Tbsp	Brown sugar

Rolls

12 sheets	Rice paper
1	Duck breast, smoked, sliced (Main)
½ cup	Coriander leaves
50 g	Vermicelli, soaked in boiling water and drained
1 large	Carrot, cut into thin strips
½	Telegraph cucumbers, cut into thin strips
½	Red peppers

Directions

1. Place the dipping sauce ingredients in a jar and shake well to combine. Set aside.
2. Half fill a shallow dish with hot water. Dip the rice paper rolls, one at a time, into the water and place on a damp tea towel. Fill one half of the rice paper sheet with coriander, vermicelli, duck, cucumber, carrot and red pepper strips. Fold in half and roll. Set aside and continue with the remainder.
3. Serve on a platter with the dipping sauce.

More canape ideas from Angela

• Whitebait fritters
• Mushroom tarts