Rice Paper Rolls

• 4 oz rice vermicelli noodles
• 1/2 None barbecued duck, bones removed, flesh shredded
• 1 cup alfalfa sprouts
• 2 tbsp chopped mint
• 1 tbsp chopped cilantro
• 1 tbsp plum sauce
• 2 tsp fish sauce
• 2 tsp sweet chili sauce, plus additional, to serve
• 1 tsp soy sauce
• 1/2 None lemon or lime, juiced
• 16 None round rice paper sheets (6 inches)
• 16 None cooked medium shrimp, peeled, deveined and sliced lengthwise (optional)

1. Place noodles in a medium bowl. Cover with boiling water and let stand for 5 mins or until tender. Drain well and chop into bite-sized pieces.
2. Combine noodles, duck, alfalfa, mint, cilantro, sauces and juice in a large bowl.
3. Soak 1 rice paper sheet at a time in a shallow dish of warm water until just softened. Lift carefully from water. Place on a board covered with a clean tea towel to drain.
4. Place 2 shrimp halves in center of rice paper, colored side down. Top with a heaping tablespoonful of filling. Roll up, tucking sides in. Continue with remaining rice paper sheets, shrimp and filling. Serve with sweet chili sauce for dipping or mix with a little soy sauce.

rice vermicelli noodles, barbecued duck, alfalfa sprouts, mint, cilantro, plum sauce, fish sauce, sweet chili sauce, soy sauce, lemon, rice paper, shrimp

Taken from recipes-plus.com/api/v2.0/recipes/30471 (may not work)