Fresh Rice Paper Rolls

• 2 oz vermicelli noodles
• 2 None carrots, cut into strips
• 1/3 cup rice wine vinegar
• 1 tbsp sugar
• 1 tsp vegetable oil
• 2 tsp grated fresh ginger plus additional for garnish
• 1/2 cup finely chopped unsalted peanuts
• 1/2 cup hoisin sauce
• 12 None large rounds rice paper sheets, halved
• 7 oz barbecued pork or duck, chopped
• 2 cups finely sliced cabbage
• 2 None cucumber, cut into strips
• 1 bunch mint, leaves picked
• 1 bunch cilantro, leaves picked
• 1 bunch Chinese garlic chives, trimmed and sliced

1. Place noodles in a heatproof bowl and pour boiling water over to cover. Let stand for 10 mins, until tender. Drain well.
2. Mix carrot, vinegar and sugar in a small bowl until sugar is dissolved. Set aside.
3. 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.
4. 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.
5. Fold round edge over, then roll up from one side, leaving top end open. Repeat with remaining ingredients. Serve with dipping sauce.

vermicelli noodles, carrots, rice wine vinegar, sugar, vegetable oil, peanuts, hoisin sauce, rice paper, barbecued pork, cabbage, cucumber, mint, cilantro, chinese garlic

Taken from recipes-plus.com/api/v2.0/recipes/23267 (may not work)