- 2 ounces vermicelli noodles
- 2 carrots (cut into strips)
- 1/3 cup rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon vegetable oil
- 2 teaspoons fresh ginger (grated, plus additional for garnish)
- 1/2 cup peanuts (finely chopped unsalted)
- 1/2 cup hoisin sauce
- 12 rice paper (large rounds, sheets, halved)
- 7 ounces barbecued pork (or duck, chopped)
- 2 cups cabbage (finely sliced)
- 2 cucumber (cut into strips)
- 1 bunch mint leaves (picked)
- 1 bunch cilantro leaves (picked)
- 1 bunch garlic chives (Chinese, trimmed and sliced)
- Place noodles in a heatproof bowl and pour boiling water over to cover. Let stand for 10 mins, until tender. Drain well.
- Mix carrot, vinegar and sugar in a small bowl until sugar is dissolved. Set aside.
- For the dipping sauce, heat oil in a small saucepan on medium heat. Add ginger and cook, stirring, 1 min until fragrant. Add peanuts and cook 1 min until lightly toasted. Stir in hoisin and 1/3 cup water. Bring to a boil. Reduce heat to low; simmer 1-2 mins, until sauce thickens. Pour into dipping bowl and top with additional ginger. Set aside.
- Dip half a sheet of rice paper into a bowl of warm water, until softened. Place flat on a clean tea towel, round edge facing you. Drain carrot and arrange 2 strips in the center, leaving a 3/4-inch border at round edge. Top with 1 tbsp each pork or duck, noodles and cabbage, a cucumber strip and some herbs.
- Fold round edge over, then roll up from one side, leaving top end open. Repeat with remaining ingredients. Serve with dipping sauce.
PER SERVING *
|Calories50Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Anusha S. 7 Aug
Tasted great! I replaced the meat with shrimp and tofu. Trick is to not overstuff and not soak in hot water! Has to be warm water only.