Fall Rolls

While planning lunch this week (there is an actual plan stuck to the fridge with a magnet eye from Malta), I decided to make Vietnamese spring rolls. I had the rice paper in supply, I knew that they are easy to prepare but I had one minor issue: it's cold outside and I don't feel that mint and coriander and shrimp are appropriate. So instead of spring rolls, I opted for a more seasonally-appropriate fall roll.

We had duck breast earlier in the week. Leftover strips: cut up and in the roll. Pumpkin puree: in the roll. Mache (lamb's leaf lettuce)? In the roll. A few threads of cellophane noodles and slices of spring green onions, and we're good to go.


Fall rolls
4 sheets of rice paper
1/4 cup cellophane noodles (soaked)
1/4 cup of cooked, sliced duck breast
1/4 cup of mache
1/4 cup of pumpkin puree (mine was a butternut squash with garlic, onion and cumin)
top of one green onion, sliced thinly

Soak 1 rice paper sheet. When it is pliable, assemble 1/4 of all ingredients inside.
Soak 2nd rice sheet while you are working.
Roll by folding the top down, the sides in & rolling the rest down. Do not roll too tightly.
Wrap in plastic wrap and continue with the next roll.

Hoisin dipping sauce:
1 tbsp hoisin sauce
1/2 tsp grated ginger
1 tbsp rice vinegar
1/2 tbsp sambal olek

Mix everything together and serve with rolls.