Thu, 8 September 2022
Maria Harte's Duck & Mango Vietnamese Summer Rolls
Serves 4
Ingredients:
½ a duck shredded
8 rice paper wrappers
½ pack Vermicelli noodles
1 mango sliced or a handful of frozen mango, thawed
¼ cucumber, deseeded and sliced ½ cm thick
1 small head of cos lettuce
2 scallions, finely sliced
Mint leaves
Coriander
For the dipping sauce:
100g Plum sauce
1 tbsp Rice wine vinegar
½ tsp Chinese five spice
Method:
1. Prepare all your veg, meat, fruit and herbs and lay them out on a board or plate.
2. Cook the vermicelli noodles in boiling water for 5 minutes and drain. Run the cold tap on them until cool and set aside.
3. Put warm water into a large shallow bowl. It needs to be as hot as a nice bath.
4. Place a damp towel or cloth on your worktop.
5. Dip the rice paper into the water for 5-7 seconds and place onto the damp cloth.
6. In the middle of the wrap, place lettuce, noodles, mango, duck, cucumber, scallions and herbs in a neat pile but don’t overfill!
7. Fold the side closest to you over the veg. Fold in the sides. Fold the wrap over once more to secure.
8. Mix all the dipping sauce ingredients together and pour into a serving dish
9. Serve straight away or cover with a damp cloth to keep them from drying out.
Tip: you can brush the summer rolls with oil and place them in an air fryer or a hot oven at 200C until crispy.
