Lettuce-Wrapped Appetizers

5 dried Chinese black mushrooms

½ (8 ounce) package dried rice vermicelli, or to taste, broken into 1-inch pieces

1 tablespoon vegetable oil, or as needed, divided

2 pounds Chinese roasted Peking duck meat, chopped into cubes, or more to taste

vegetable oil for frying

salt and ground black pepper to taste

5 leaves lettuce, halved lengthwise, or more as needed

¼ cup hoisin sauce

Place mushrooms and vermicelli in 2 separate bowls with lukewarm water to cover. Let soak until softened, at least 15 minutes. Drain mushrooms and chop into small cubes. Drain vermicelli.

Heat 1 to 2 teaspoons vegetable oil in a wok over medium-high heat. Add duck; cook, stirring continuously, until golden brown, about 5 minutes. Season with salt and pepper. Transfer duck to a bowl.

Heat about 3 inches vegetable oil in a medium-large pot to 350 degrees F (175 degrees C). Add vermicelli; fry until fritters are crisp and crunchy but not golden brown, 2 to 3 minutes.

Pour the remaining vegetable oil into the wok over medium heat. Add mushrooms; cook and stir until soft, 4 to 5 minutes. Return duck to the wok; cook until heated through, about 2 minutes.

Place vermicelli fritters on a large plate; pour the duck stir-fry on top. To eat, drizzle hoisin sauce on a piece of lettuce; spoon the duck and vermicelli stir fry on top. Hold the lettuce wrap together with your fingers.