Fresh Rice Paper Rolls - cooking recipe

Ingredients

2 oz vermicelli noodles
2 None carrots, cut into strips
1/3 cup rice wine vinegar
1 tbsp sugar
1 tsp vegetable oil
2 tsp grated fresh ginger plus additional for garnish
1/2 cup finely chopped unsalted peanuts
1/2 cup hoisin sauce
12 None large rounds rice paper sheets, halved
7 oz barbecued pork or duck, chopped
2 cups finely sliced cabbage
2 None cucumber, cut into strips
1 bunch mint, leaves picked
1 bunch cilantro, leaves picked
1 bunch Chinese garlic chives, trimmed and sliced

Preparation

Place noodles in a heatproof bowl and pour boiling water over to cover. Let stand for 10 mins, until tender. Drain well.
Mix carrot, vinegar and sugar in a small bowl until sugar is dissolved. Set aside.
For the dipping sauce, heat oil in a small saucepan on medium heat. Add ginger and cook, stirring, 1 min until fragrant. Add peanuts and cook 1 min until lightly toasted. Stir in hoisin and 1/3 cup water. Bring to a boil. Reduce heat to low; simmer 1-2 mins, until sauce thickens. Pour into dipping bowl and top with additional ginger. Set aside.
Dip half a sheet of rice paper into a bowl of warm water, until softened. Place flat on a clean tea towel, round edge facing you. Drain carrot and arrange 2 strips in the center, leaving a 3/4-inch border at round edge. Top with 1 tbsp each pork or duck, noodles and cabbage, a cucumber strip and some herbs.
Fold round edge over, then roll up from one side, leaving top end open. Repeat with remaining ingredients. Serve with dipping sauce.