Dinner ideas

Duck and noodle egg rolls

Duck and Noodle Egg Rolls
18 Item
1H 30M



1.Place noodles in a large bowl. Cover with boiling water and stand for 10 minutes. Drain. Rinse under old water and drain again. Pat dry with paper towel.
2.Heat 1 teaspoon of oil in a large wok or non-stick frying pan. Add 2 lightly beaten eggs and swirl around pan to form a large omelette.
3.Cover two-thirds of omelette with one-third of noodles. Cook for 2 minutes on medium, until set. Gently slide omelette from wok. Repeat twice with remaining oil, eggs and noodles. Chill for 30 minutes.
4.Place a large piece of plastic wrap on flat surface. Top with an omelette. Lay 2 green onions, one-third of duck, 1 tablespoon hoisin and a few coriander leaves in centre of noodles.
5.Roll omelette, pulling away plastic wrap as you go. Wrap tightly in plastic wrap. Assemble remaining 2 egg rolls and chill for 30 minutes.
6.Cut rolls into 3cm slices and serve with extra hoisin sauce.

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