There is nothing fresher than a Vietnamese Rice Paper Roll – can’t you just taste all those fresh herbs, tangy dipping sauce and crunchy ingredients? The twist here is that we smoke the duck breast first, adding a whole new dimension in flavour. This recipe comes courtesy of Bradley Smoker Canada.
- 2 Duck Breasts
- ¼ cup vegetable oil
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- ¼ cup good quality soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon Sambal
- 2 cloves of garlic, minced
For the salad rolls
- 1 package of rice paper
- 1 package of vermicelli “glass” rice noodles
- 1 lettuce
- 1 Red Capsicum, julienned
- ½ Cucumber, julienned
- 2 Carrots, peeled & julienned
- 1 bunch Spring Onions, thinly sliced
For the dipping sauce
- 1 tablespoon red curry paste
- 2 tablespoons vegetable oil
- 1 can of coconut milk
- 1/4 cup unsalted, natural peanut butter (I used chunky for added texture)
- 2 teaspoons good quality soy sauce
- Whisk together ingredients for the marinade
- Marinate the duck breasts overnight, score the fat cap of the duck breast beforehand.
- Place vermicelli noodles in a bowl of water and place in fridge to soak overnight.
- Smoke the duck breasts for 1.5-2 hours in smoker preheated to 225 °F/107C with oak bisquettes, or until an internal temperature of 160°F/72C is reached
- Allow duck to cool, slice into strips.
- Fill a large baking pan/dish with room temperature water.
- Now we begin to assemble the salad rolls!
Bradley Smoker Tip: Double wrap the rolls, it saves you from the devastating effects of a torn paper and it means you can put even more tasty stuff in there.
- Start by dipping one piece of rice paper in the water at a time (leave it submerged for 1 minute) and then flatten out on a clean cutting board, repeat and lay a second paper directly on top (the double wrap!). The papers should be soft and pliable.
- Place a piece of leaf lettuce, a small handful of drained and soaked vermicelli noodles, slices of duck, some capsicum, cucumber, carrot and green onion in the centre of the wrap.
- Wrap up the salad roll much like one would wrap a burrito; pulling the edge closest to you over the ingredients, tucking in the sides and rolling away from you to seal the end. If you are having trouble sealing the paper, dab a bit of water on the edge.
- Repeat, repeat, repeat!
- To make the dipping sauce, place oil and red curry paste in a small saucepan on medium heat.
- Sauté the paste for 2-3 minutes, stirring constantly.
- Add in the coconut milk, peanut butter and soy sauce.
- Simmer for 3 minutes on the stove, be sure to continue stirring to avoid any sauce sticking to the saucepan.
- Serve the salad rolls with the sauce and enjoy!