Peking duck and hoisin rice-paper rolls recipe

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Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Makes 12

Rice-paper rolls are perfect for a light pre-dinner nibble, particularly in warmer weather. You can add any filling you like, from roast chicken through to prawns or vegetables – or even crayfish if you’re feeling flash.

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Allan Campion and Michele Curtis: chefs, parents and award-winning authors.

More recipes by Campion and Curtis

Ingredients

50 g cellophane noodles
½ roast duck, flesh removed and thinly sliced
75 g (½ cup) chopped roasted peanuts
2 tbsp chopped coriander
1 small carrot, finely grated
1 tbsp hoisin sauce
12 Vietnamese mint leaves, shredded
12 large rice-paper wrappers
Vietnamese Dipping Sauce

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Preparation

Place noodles in a large bowl and cover completely with boiling water. Stand for 5 minutes to soften, and then drain well.

Place noodles, duck meat, peanuts, coriander, carrot, hoisin sauce and Vietnamese mint in a large bowl and mix well. Season to taste.

Fill a large bowl with hot tap water, then soak the rice-paper wrappers one at a time until softened. Remove carefully and drain on absorbent paper or a tea towel. Lay the wrappers out flat, then place the filling on the bottom centre of each softened wrapper. Roll end up over filling, fold in the sides and continue rolling up to the top.

Serve with Vietnamese Dipping Sauce

Recipe from Everyday Cooking by Allan Campion and Michele Curtis with photographs by Greg Elms. Published by Hardie Grant Books.

If you enjoyed this Peking duck and hoisin rice-paper rolls recipe then browse more Modern Australian recipes, noodle and dumpling recipes and our most popular hainanese chicken rice recipe.

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