Roast Duck Summer Rolls - cooking recipe

Ingredients

12 sheets rice paper
3 oz vermicelli, soaked, roughly chopped
1/4 head iceberg lettuce, finely shredded
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 None Persian cucumber, sliced
9.75 oz roast Peking duck breast, finely sliced
3/4 bunch fresh chives, sliced
None None Dipping Sauce
1/4 cup sweet chili sauce
2 tbsp fish sauce
1 tbsp hoisin sauce
1 tbsp light soy sauce
1/2 tbsp lime juice

Preparation

Working with 1 sheet of rice paper at a time, briefly soak in warm water until soft. Transfer to a damp, clean tea towel. Place a small amount of vermicelli, lettuce, herbs, cucumber and duck down the center. Fold in sides, place a couple of chives on top then roll up firmly to seal. Place rolls on a platter, covered with a damp cloth, until ready to serve. Repeat with remaining ingredients.
To make the dipping sauce, whisk all ingredients together. Serve with rolls for dipping.