Barbecued duck rice paper rolls

1. Fill a large, shallow dish with hot water. Working with one rice paper at a time, dip into water until just softened. Allow excess water to drip off and place on a clean tea towel.
   
   
2. Arrange a few rocket leaves on rice paper, on edge closest to you, leaving a 3cm border. Top with about 1 tablespoon vermicelli, 2 slices duck, 1 piece cucumber, a few coriander and mint leaves and 1 teaspoon nuts.
   
   
3. Fold in sides and roll over once. Place a chive lengthways across wrap and continue rolling to enclose. Repeat with remaining ingredients.
   
   
4. DIPPING SAUCE: In a small bowl, stir all ingredients together to combine.
   
   
5. Serve rice paper rolls with sauce for dipping.

• Make rolls only 1 hour ahead. Keep covered with plastic wrap or damp tea towel to prevent them drying out.