Makes 12 rolls
40g rice vermicelli noodles
12 rice paper wrappers
3–4 teaspoons hoisin sauce, plus extra to serve
1/2 English cucumber, cut into matchsticks
4 spring onions, shredded
6 butterhead or garden lettuce leaves, 2 shredded and the rest left whole for covering the rolls in the fridge
250g cooked lean roast duck meat, shredded (see page 137)
1 teaspoon toasted sesame seeds
1. Put the noodles in a large bowl and pour over boiling water. Leave for 3–4 minutes until soft, then rinse under cold water and drain, then using scissors cut into manageable lengths.
2. Place the filling ingredients in individual bowls to set up a production line.
3. Pour 3–5cm of cold water into a wide shallow bowl. Put a rice paper wrapper into the water and wait until it just starts to give a little. Transfer it onto a board and start to assemble your roll.
4. Using the back of a spoon smear a small amount of hoisin sauce on the wrapper.
5. Place some noodles and a couple of strips of cucumber along the bottom and then neatly, going horizontally across nearly the full length of the paper, top with spring onions, lettuce and duck.
6. Finish with a sprinkling of sesame seeds.
7. Fold over both ends and then roll up as tightly as you can, to make a neat package. Repeat to make the remaining rolls. If you need to make them in advance, place the rolls in containers, cover with some lettuce leaves to keep them moist – most other things will stick – and chill for up to 4 hours.
8. Cut each roll in half and arrange on a platter.
9. Serve with a little extra hoisin on the side, if you like.
For more recipes from Asia Light by Ghillie James, click here.