Roast Duck Summer Rolls

• 12 sheets rice paper
• 3 oz vermicelli, soaked, roughly chopped
• 1/4 head iceberg lettuce, finely shredded
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 None Persian cucumber, sliced
• 9.75 oz roast Peking duck breast, finely sliced
• 3/4 bunch fresh chives, sliced
• None None Dipping Sauce
• 1/4 cup sweet chili sauce
• 2 tbsp fish sauce
• 1 tbsp hoisin sauce
• 1 tbsp light soy sauce
• 1/2 tbsp lime juice

1. Working with 1 sheet of rice paper at a time, briefly soak in warm water until soft. Transfer to a damp, clean tea towel. Place a small amount of vermicelli, lettuce, herbs, cucumber and duck down the center. Fold in sides, place a couple of chives on top then roll up firmly to seal. Place rolls on a platter, covered with a damp cloth, until ready to serve. Repeat with remaining ingredients.
2. To make the dipping sauce, whisk all ingredients together. Serve with rolls for dipping.

rice, vermicelli, fresh cilantro, fresh mint, cucumber, duck breast, fresh chives, dipping sauce, sweet chili sauce, fish sauce, hoisin sauce, soy sauce, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/27947 (may not work)