Duck Rice Paper Rolls.

Duck Rice Paper Rolls.

In contrast to the fried Yachae Hotteok, these rolls are fresh, light and healthy. A very summery lunch to offset the glum cold weather. These rolls are, of course, super versatile and your choice of filling is totally to your own fancy. I have a huge soft spot for duck but prawns and chicken fillings are more popular.

The filling.

-Soak 50g dry rice vermicelli noodles in boiling water for 5 minutes.

Drain well.

-100g sliced carrots.

-100g sliced cucumbers.

-100g sliced pepper.

-2 sliced spring onions.

-2tbsp coriander leaves.

For the Duck.

2 duck breasts, season with

-salt and pepper.

Place the duck skin side down in a large, cold frying pan, without oil, place the pan on medium heat.

Cook for about 8 minutes on each side.

Leave to rest before slicing.

To assemble.

Soak 15cm rice paper roll in warm water for around 15 seconds (work with one at a time).

Place the filling in the centre of the softened paper roll.

Fold one half of the circular rice paper roll over the filling.

Fold the left and right edges of the rice paper in.

Roll tightly to encase the filling.

You should get 15 rolls.

Further instructions are given below.

The dipping sauce.

Use a pestle and mortar, pound

-5 red chillies,

-2 cloves garlic,

-1tsp sea salt.

Pound well to combine.

Spoon into a bowl, add

-50ml water,

-2tbsp fish sauce,

-juice of 1 lime,

-2tsp caster sugar.

Mix well to combine.