Roll up, it’s smoked duck for a quick en­tree

Central and North Burnett Times - - TASTE - BY Sue Quinn

COOK Fast, Eat Well shows us that cook­ing din­ner doesn’t have to mean long lists of in­gre­di­ents and hours in the kitchen. Five in­gre­di­ents cooked in 10 min­utes is the aim of the game.

Th­ese fresh and tasty Viet­namese duck rolls are a su­per quick and easy spin on an Asian clas­sic to add a bit of va­ri­ety to your weekly menu.

Viet­namese duck rolls

Makes 6 rolls/prepa­ra­tion: 10 min­utes

Equip­ment: medium bowl, colan­der, large bowl filled with warm wa­ter ★ 1 smoked duck 40g ★ ver­mi­celli noo­dles ★ 90ml hoisin sauce ★ 3 spring onions (scal­lions) ★ 6 Viet­namese spring roll wrap­pers

Boil the ket­tle.

Mean­while, finely slice the spring onions into 10cm lengths and cut the duck breast into thin strips.

Place the noo­dles in the medium bowl, cover with boil­ing wa­ter and leave to soak for 5 min­utes. Drain and rinse.

To as­sem­ble, dip each spring roll wrap­per in the bowl of warm wa­ter, place on a clean work sur­face, and place some noo­dles, spring onions, duck and hoisin sauce in the cen­tre, be­ing care­ful not to over­fill.

Fold the bot­tom of the wrap­per over the fill­ing, then fold in the sides and tightly roll up. Serve im­me­di­ately or cover with a damp, clean tea towel un­til ready to serve.

IN­GRE­DI­ENTS: METHOD:

Im­ages and recipes from Cook Fast, Eat Well by Sue Quinn Mur­doch Books, RRP $35

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