Lettuce-Wrapped Appetizers

• 5 dried Chinese black mushrooms
• 1/2 (8 ounce) package dried rice vermicelli, or to taste, broken into 1-inch pieces
• 1 tablespoon vegetable oil, or as needed, divided
• 2 pounds Chinese roasted Peking duck meat, chopped into cubes, or more to taste
• vegetable oil for frying
• salt and ground black pepper to taste
• 5 leaves lettuce, halved lengthwise, or more as needed
• 1/4 cup hoisin sauce

1. Place mushrooms and vermicelli in 2 separate bowls with lukewarm water to cover. Let soak until softened, at least 15 minutes. Drain mushrooms and chop into small cubes. Drain vermicelli.
2. Heat 1 to 2 teaspoons vegetable oil in a wok over medium-high heat. Add duck; cook, stirring continuously, until golden brown, about 5 minutes. Season with salt and pepper. Transfer duck to a bowl.
3. Heat about 3 inches vegetable oil in a medium-large pot to 350 degrees F (175 degrees C). Add vermicelli; fry until fritters are crisp and crunchy but not golden brown, 2 to 3 minutes.
4. Pour the remaining vegetable oil into the wok over medium heat. Add mushrooms; cook and stir until soft, 4 to 5 minutes. Return duck to the wok; cook until heated through, about 2 minutes.
5. Place vermicelli fritters on a large plate; pour the duck stir-fry on top. To eat, drizzle hoisin sauce on a piece of lettuce; spoon the duck and vermicelli stir fry on top. Hold the lettuce wrap together with your fingers.

mushrooms, rice vermicelli, vegetable oil, duck meat, vegetable oil, salt, leaves lettuce, hoisin sauce

Taken from www.allrecipes.com/recipe/221571/lettuce-wrapped-appetizers/ (may not work)