Roast Duck Rice Paper Rolls
Roast Duck Rice Paper Rolls are easy to make and different fillings are only limited by your imagination. Rice paper wrappers are available in Asian shops, as are all the ingredients. Traditionally, they are filled with barbecued pork or roast duck, but sliced beef or seafood makes a light and delicious change. Make sure you ask for the duck ‘not chopped’ .
Makes: 40 pieces
Preparation time: 15 minutes
20 rice paper wrappers
1/2 Chinese roast duck or barbecued pork, sliced
2 lebanese cucumbers, shaved into fine slices or thin wedges
snow pea shoots
1/2 cup hoisin or char siew sauce
- To use the wrappers, simply soak them, one at a time for a minute or two in warm water so they become pliable.
- Lay flat on a clean dry tea towel and fill with a slice of duck or pork, lebanese cucumber, snow pea shoots, bean shoots and a teaspoon of hoisin or char siew sauce.
- Fold in the ends, roll up the wrapper and roll it over the filling to form a cylinder.
- Cut on the diagonal into two pieces.
Wine: The fuller flavours of these meats are best matched with a rose champagne or sparkling wine or even a sherry as an apertitif. Otherwise, pinot noir makes a classic match with duck.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)
If you want to make your own roast duck try Lyndey’s Roast Duck with Roasted Cherries